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    You are in: Home / Recipes / Roasted Vegetable Enchiladas Recipe
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    Roasted Vegetable Enchiladas

    Roasted Vegetable Enchiladas. Photo by alvinakatz

    1/1 Photo of Roasted Vegetable Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Paris D's Note:

    We haven't tried this yet, but I wanted to post it for ZWT8. Filled with bell peppers, pinto beans, mushrooms, and onions, these colorful enchiladas can be mostly made ahead — perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro, and diced avocado at the table.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
    3. 3
      Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
    4. 4
      Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
    5. 5
      Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
    6. 6
      Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
    7. 7
      To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
    8. 8
      To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
    9. 9
      Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

    Ratings & Reviews:

    • on August 03, 2012

      45

      Both DH and I really liked that this recipe wasn't full of cheese, So much Mexican food, especially the vegetarian items, is cheese loaded. A very pleasant change. I didn't give it 5 stars, as I would have like more tomato taste to it. I also felt that the work involved called for something a tad more special taste-wise. I will try it again with the same filling and a different sauce. I also liked using corn tortillas for the enchiladas. I will do that again too.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Vegetable Enchiladas

    Serving Size: 1 (319 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.6
     
    Calories from Fat 65
    21%
    Total Fat 7.3 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 521.1 mg
    21%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 12.7 g
    51%
    Sugars 6.0 g
    24%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vegetable broth

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