Name: Roasted Vegetable Enchiladas
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 small zucchini or yellow squash, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch pieces; 1 small red onion, roughly chopped; 1 small sweet potato, cut into 1/2-inch pieces; 1 small head cauliflower, cut into small florets; 8 ounces baby bella mushrooms, quartered; 2 tablespoons olive oil; fine sea salt and freshly-ground black pepper; 1 1/2 cups red enchilada sauce, homemadeor store-bought; 8 whole wheat tortillas; 1 (15-ounce) can black beans, rinsed and drained; 3 cups Mexican-blend shredded cheese; garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

Ingredients

(Servings: 8)

1 small zucchini or yellow squash, cut into 1/2-inch pieces

1 red bell pepper, cut into 1/2-inch pieces

1 small red onion, roughly chopped

1 small sweet potato, cut into 1/2-inch pieces

1 small head cauliflower, cut into small florets

8 ounces baby bella mushrooms, quartered

2 tablespoons olive oil

fine sea salt and freshly-ground black pepper

1 1/2 cups red enchilada sauce, homemadeor store-bought

8 whole wheat tortillas

1 (15-ounce) can black beans, rinsed and drained

3 cups Mexican-blend shredded cheese

garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

Roasted Vegetable Enchiladas

Ingredients

Steps

Nutrition Facts

Comments

Roasted Vegetable Enchiladas

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts