Oven Roasted Veggie Enchilada

A few Days ago I shared the recipe of Oven Roasted Veggie Quesadilla which we love a lot. That day my husband told me, next time make Oven Roasted Veggie Enchilada with a roasted veggie. :). Most of the steps are the same.

There are few things which I like about this Oven Roasted Veggie Enchiladas.

• Lots of veggies
• You can roast the veggies ahead and freeze it
• You can also grill them in pan instead of oven.

Mexican Recipes do not have to be Complex to make – take this easy Oven Roasted Veggie Enchilada Recipe, for example, it is so simple to make.

Make the veggies beforehand in Either your oven or grill pan and you can put together a meal in minutes.

Rather than ordering from the restaurant, buy these veggies and make flavorful, colorful and healthy enchilada in no time.

I guarantee your family will be very satisfied and happy after having this. This one is my families favorite especially my son loved them.

These Enchiladas is perfect for summer. It’s perfect for Lunchbox. You can use your choice of veggies. The smell of roasted vegetables is so comforting.

Give it a try, and enjoy the roasted aroma. I served Enchilada with Salsa, Guacamole, Salad, and sour cream. This time I used store-bought enchilada sauce. You can make it at home also.

How to make Oven-roasted veggie enchilada?

1. Preheat oven @500 degree F.

2. Take all the vegetables in a big mixing bowl. Add Olive oil, garlic salt, and pepper powder. Mix them well.

3. Take this mixture into a large baking sheet covered with parchment paper. Spread all the veggies evenly. Place in oven and roast for 20 minutes. Remove and set aside.

4. Reduce the temperature of the oven from 500 degrees F to 375 Degree F.

5. Take tortilla on a working surface. Stuff it with a spoon full of roasted veggie and some cheese. You can add chopped jalapenos too. Roll it tightly.

6. In a baking dish ladle a little sauce on the bottom.

7. Arrange the prepared rolls on a baking dish. Pour the enchilada sauce on top of it. Sprinkle Some cheese and red chili flakes.

8. Bake it in a preheated oven at 375 degrees F. for about 25 minutes.

9. Oven Roasted Veggie Enchilada Is ready. Enjoy it with Guacamole, Salsa, Sour cream and salad.

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Oven Roasted Veggie Enchilada

These Enchiladas is perfect for summer. It's perfect for Lunchbox. You can use your choice of veggies. The smell of roasted vegetables is so comforting.

Course Main Course

Cuisine Mexican

Keyword Vegetable Enchilada

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Author Dhwani

Ingredients

• Chopped Onion into cubes - 1/2 cup
• Broccoli Florets - 1/2 cup
• Cauliflower Florets - 1/2 cup
• Chopped carrots into cubes - 1/2 cup
• Chopped zucchini into cubes - 1/2 cup
• Colorful bell peppers - 1 1/2 cup I love bell peppers
• Corn - 1/2 cup used frozen
• Asparagus chopped - 1 cup
• Extra virgin Olive oil - 1/4 cup
• Garlic salt - 1 tsp You can substitute salt and grated garlic as per your taste
• Black Pepper powder - 1/2 tsp
• Tortilla - 5 to 6
• Mexican Cheese or any cheese
• Enchilada Sauce - 8oz can or 2 cups

Instructions

• Preheat oven @500 degree F.
• Take all the vegetables in a big mixing bowl. Add Olive oil, garlic salt, and pepper powder. Mix them well.
• Take this mixture into a large baking sheet covered with parchment paper. Spread all the veggies evenly. Place in oven and roast for 20 minutes. Remove and set aside.
• Reduce the temperature of the oven from 500 degrees F to 375 Degree F.
• Take tortilla on a working surface. Stuff it with a spoon full of roasted veggie and some cheese. You can add chopped jalapenos too. Roll it tightly.
• In a baking dish ladle a little sauce on the bottom.
• Arrange the prepared rolls on a baking dish. Pour the enchilada sauce on top of it. Sprinkle Some cheese and red chili flakes.
• Bake it in preheated oven at 375 degree for about 25 minutes.
• Oven Roasted Veggie Enchilada Is ready. Enjoy it with Guacamole, Salsa, Sour cream and salad.

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