Stacked Roasted Vegetable Enchiladas
This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food.
Any meal that starts out with a giant pan of roasted vegetables is a winner to me. The first time I made this, I thought it was a tad tortilla-heavy, so I boosted the amount of roasted vegetables, added some fresh spinach and made some thinner corn tortillas from scratch.
I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. I avoided having to roll individual enchiladas, and it didn’t put me into an enchilada coma for the rest of the evening. Very nice.
Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. Another great dish adapted from The Roasted Vegetable
(No, I’m not getting sponsored to rave about her book. I would love it if she’d give me a dozen books to give away to you, though!)
Stacked Roasted Vegetable Enchiladas
Ingredients:
1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desiredDirections:
Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5
adapted from The Roasted Vegetable by Andrea Chesman
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Maria — March 31, 2011 @ 3:15 pm
I was craving veggie enchiladas last night. I can't wait to try your version!
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Brandi — March 31, 2011 @ 3:19 pm
that looks so delicious! i think my husband would love this – he'll eat anything with Mexican spices :)
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Karly — March 31, 2011 @ 3:32 pm
Hmm. This dish looks VERY yummy, but my husband is a freak about veggies. As in, no. He doesn't much like them. I wonder if I could get him to eat this though, if it were nice and cheesy?? I might give it a shot. Will report back. ;)
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Nicole — March 31, 2011 @ 5:12 pm
How beautiful! You just made a color eater's heart skip a beat with all those gorgeous veggies. I can't wait to try this.
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Joanne — March 31, 2011 @ 5:15 pm
I swear I basically swooned when I saw all the veggies that this entails! My kind of dish.
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Lindsey Johnson — March 31, 2011 @ 5:30 pm
This is the exact recipe I have been looking for. I made vegan enchiladas awhile back with potatoes and chard, but what I really wanted was something more fresh like this.
(Hope you don't mind that I added this to my Pinterest.)
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emily — March 31, 2011 @ 5:55 pm
Yum! These sound great and look so beautiful and fresh. Lovely.
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Michele — March 31, 2011 @ 7:46 pm
These look fabulous! I can't wait to try them.
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Lori — March 31, 2011 @ 8:16 pm
This looks beautiful and delicious!
-whatrunslori.com
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beckyquan.com — March 31, 2011 @ 8:22 pm
loving the color and versatility of this dish. seems particularly great for a grad school student who only has time to cook meals in batches.
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Holly — March 31, 2011 @ 9:39 pm
I would LOVE this enchilada dish-my kiddos on the other hand…;)
I agree I love pretty food too:)
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notoriousexperiments — March 31, 2011 @ 9:48 pm
Wow, that looks so delicious and colorful! Can't wait to try this out for dinner!
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Jolene - EverydayFoodie — April 1, 2011 @ 3:32 am
I think that the hubby and I would both really like this. We are huge fans of Mexican flavours. I am bookmarking this – might be a good recipe to add to the list for dinners next week!!!
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Mary — April 1, 2011 @ 7:04 pm
OMG! These look amazing! Love all the colors!!
Mary
Delightful Bitefuls
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Healthy Mamma — April 1, 2011 @ 9:50 pm
I love enchiladas!! Living in Phoenix we grew up on Mexican food and putting cayenne pepper in everything!
We have cut waaaay down on meat this last year or so and this is exactly the kind of dinner I love.
Thanks so much for sharing your recipe and beautiful photos!
Cheers!
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A SPICY PERSPECTIVE — April 2, 2011 @ 1:37 pm
What lovely photos! This looks like something me family would love.
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Feast on the Cheap — April 2, 2011 @ 2:14 pm
Just stumbled across you, you have such a pretty site! This recipe looks wonderful
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Chef Dennis — April 2, 2011 @ 3:32 pm
what a beautiful dish! I am so glad Sommer sent me this link!
Have a wonderful weekend
Dennis
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Natalie @ Perrys' Plate — April 2, 2011 @ 3:38 pm
Thank you for all of your wonderful compliments!
Chef Dennis – Thank you! I'm glad Sommer's sending my links around, too! haha. You have a wonderful weekend as well :)
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Cookin' Canuck — April 2, 2011 @ 10:25 pm
This is so pretty! What a great way to make veggies tempting for the whole family.
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Kathryn — April 5, 2011 @ 5:46 am
I made this tonight and it was great! I was surprised at how hearty it was, and how I didn't miss having meat :) I also like the lasagna method, it's so much faster than rolling individual enchiladas. I may have to try this with my other enchilada recipes! Jon liked it, but thought the sweet potato and cauliflower was strange, but he's picky. Josie hardly ate any of it. I think if the veggies had been pureed or chopped up more she probably would have eaten it. It's all about the delivery!
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fooddoodles — April 5, 2011 @ 6:35 pm
Wow that looks really good! I just started making my own corn tortillas and they're so good. I have to try this with those :)
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artsyforager — April 5, 2011 @ 10:29 pm
My husband saw this on a friend's Facebook page and then hinted on his own that he'd like to try it. Made it for dinner tonight and it was a hit!
Will definitely be trying more of your recipes.
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Natalie — April 5, 2011 @ 11:29 pm
made this tonight—we LOVED it. I can't wait to eat the leftovers :) subbed broccoli for cauliflower bc it was cheaper. yum yum yum!
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Budget Gourmet Mom — April 8, 2011 @ 11:32 pm
Oh yum! I love colorful dishes and that looks awesome! I really need to go make dinner…my tummy is rumbling from reading your recipes. I am really excited to try this.
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jwayne921 — April 12, 2011 @ 3:38 pm
This recipe was fantastic! I added some adobo sauce to the roasted veggies to amp up the heat and give even more flavor. Will make again and again!
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Laura Jayne — April 13, 2011 @ 12:45 pm
Hey Natalie – this is my first time visting your site, and I've already found several recipes I want to try. Thanks so much for sharing! This recipe for roasted vegetable enchiladas is going on the menu for next week. Looking forward to coming back often. :o)
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Val — May 10, 2011 @ 3:28 pm
My sister in-law, Wendy, introduced me to your site! I love it. Can't wait to try this recipe.
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The Sugar Mountain — August 3, 2011 @ 11:21 pm
makin this tonight- well, sort of, with just what I have lying around. XO
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Smita — August 7, 2011 @ 12:09 pm
Looks very very good!! I'd love to try this soon :)
Thanks for sharing the recipe.
Smita
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Christy — August 23, 2011 @ 4:04 am
I made this tonight with a few substitutions for what I had on hand. I sliced most of the vegetables in in my food processor and it saved time both in chopping and roasting. It was delicious! I'll definitely be making it again.
I found the recipe through Pinterest and look forward to exploring your other recipes!
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Natalie — August 23, 2011 @ 4:14 am
Christy – Great idea using the food processor! I sometimes forget to use it for things like these. :) Glad you liked it!
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Alicia — September 11, 2011 @ 11:06 pm
I just made this recipe and loved it. My husband and two year old who normally are very picky, ate it great. Can't wait to try some of your other recipes. I also found it on pinterest.
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{Epicurean Mom} — September 14, 2011 @ 8:27 pm
OMG!! This sounds SO good Natalie! Beautiful photos, per the usual!
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SkinnyMommy — September 19, 2011 @ 9:31 pm
Wow this like just about my perfect recipe–tons of veggies a la Mexicana. Yum!
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BahamaDawn — September 27, 2011 @ 1:16 am
had this for dinner tonight….veganized it with some Daiya cheese, and it was AMAZING!!! thanks for sharing!
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henzy — October 4, 2011 @ 1:26 am
Going to be making this tomorrow. Can't wait. It looks delicious.
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mrs.guevara — November 30, 2011 @ 8:53 pm
Thank you for the recipe! I have the vegetables roasting in the oven now and I am so excited to try these. I'll let you know how they turn out and what the husband thinks ;)
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Natalie — November 30, 2011 @ 9:13 pm
Mrs. Guevara – I'm anxious to hear what you think! So far they've had some great feedback :)
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Katie — December 2, 2011 @ 6:53 pm
Loved this dish! I'm making it again tonight for our vegetarian company that's coming over dinner. Thanks for the fabulous recipe!
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JeanneW — December 14, 2011 @ 4:35 am
I just made this tonight with ingredients we had on hand. Wow, it was incredible. My kids hate..I mean HATE..vegetables and even they went back for seconds. It's going to be a staple on our list from now on. Thank you!!
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EatCleanMachine — December 17, 2011 @ 7:23 pm
I have to say, this was extremely delicious and very filling! I can't even say how much I love this recipe. The combination of the vegetables, peppers and spinach just had my mouth in aww. I'm not fond of vegetable based dishes, but this recipe changed that. Thank you!
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Lane — December 27, 2011 @ 4:50 pm
I pinned this a few weeks ago and finally this week will get around to making a version of this for us. I will be adding in some leftover turkey and not quite as many veggies, but I think it will still turn out delicious. Roasting the veggies sounds like the key!
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Jane — December 29, 2011 @ 2:51 pm
Made this last night. Phenomenal! Used what I had on hand – added broccoli, no sweet potato, subbed kale for spinach, green chilies for poblano and Greek yogurt for sour cream! YUM! I hate leftovers – but am looking forward to having this in my lunch~
Side note: in the ingredients listing, it reads grapeseed oil, but in the directions you use olive oil :)
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lauren — January 3, 2012 @ 7:30 pm
I JUST made this and it was amazing! I’ve made versions of a veggie enchilada casserole but this one is my favorite. I would have never thought to try sweet potatoes and cauliflower. I also added zucchini and broccoli. Will definitely keep this recipe on hand. Thanks!
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sugarfreemom — January 4, 2012 @ 12:19 pm
This looks AMAZING! I love all the veggies and the small amount of corn tortill, just enough! You are right, anytime roasting veggies is involved, its a fab recipe!
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Laurie krawetz — January 4, 2012 @ 7:04 pm
I’m so new to this site but I’m going to figure out a way to make these! They look so good!! I just need to figure out how to navigate my way around the site to find them again! Keep you all posted!! Happy new year:-)
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Natalie replied: — January 4th, 2012 @ 7:41 pm
Welcome Laurie! You picked a great one :) If you need to find them again, just click over to the recipe index (in the menu bar at the top) and click on “Vegetarian”. I’m working on reformatting my posts, so not all of the recipes have thumbnail images in the index, but this one does. Happy New Year to you, too!
Meg — January 5, 2012 @ 8:05 am
This looks amazing. Do you think it would freeze well?
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Natalie replied: — January 5th, 2012 @ 8:09 am
I’ve never frozen this, but I don’t see why it wouldn’t freeze well! Give it a shot and let me know how it goes :)
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Katie — January 8, 2012 @ 8:24 pm
I made this tonight and it was wonderful! I just used what veggies I had which was sweet potatoes, broccoli, green bell pepper and onion. My husband had thirds before he asked if it was vegetarian.
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vincent — January 10, 2012 @ 11:15 am
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We bumped into your blog and we really liked it.
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Best regards,
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stacy — January 10, 2012 @ 7:13 pm
I happened upon this recipe from pinterest…can’t wait to try it!! I am wondering about doing some of the prep the night before…not sure how far to take it? I don’t think I want the tortillas to get soggy, so maybe roast the veggies ahead of time. Wish me luck or tell me your opinion:) Thanks for the great recipe!!
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Natalie replied: — January 10th, 2012 @ 7:16 pm
Fantastic! I just made this again yesterday! Doing prep ahead of time is a great idea. I would definitely roast the veggies tonight. Once that’s finished it comes together really fast. Good luck and let me know how it goes!
stacy replied: — February 20th, 2012 @ 9:26 pm
Everyone raved over this dish! And making it ahead of time turned out great–maybe I used too many vegetable but I ended up needing to use a bigger pan which was fine–just switched up to a 8 by 11 or whatever that rectangle shape pan is and it turned out wonderful. I added more sweet potatoes and a can of black beans and all my coworkers and family loved it. Now getting ready to make it again for lent:) thanks so much for this great recipe!
stacy — January 10, 2012 @ 7:40 pm
Thanks for the fast response!! I appreciate that–I was thinking the same thing but maybe add on some baking time or let come to room temp first:) Thanks again, can’t wait to try!!
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Natalie replied: — January 10th, 2012 @ 7:49 pm
No problem! I just happen to be sitting here when your comments came in :) I think you could assemble the whole thing tonight even. I don’t think it’ll make a difference with the tortillas. It’s not like they get crunchy anyway :)
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skip — January 18, 2012 @ 9:47 am
Oh my. So so so so so so good! Made it tonight with the addition of quorn chicken pieces and mozzarella. Amazing and simple. Thanks for a great recipe.
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honeywhatscooking — January 27, 2012 @ 8:13 am
those enchiladas look so healthy and good. I love the pictures. YOu have a beautiful blog. I’ll be stopping by more.
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Natalie replied: — January 31st, 2012 @ 5:59 pm
Thank you! I just checked out your blog as well. I suddenly have a cupcake craving… beautiful stuff!
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Destiny — January 31, 2012 @ 5:49 pm
I came across your recipe on pinterest and made this for dinner tonight. SO good! Like, amazingly so. The flavor is spectacular and I can’t wait to eat more tomorrow!
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Natalie replied: — January 31st, 2012 @ 6:00 pm
Thank you Destiny! I’m so glad you enjoyed it. I have to agree with you… when I make this, I can’t wait for lunch the next day. :)
mel mccarthy — February 2, 2012 @ 12:38 am
Thank you so much for this gorgeous recipe. And thanks also for noting “heat-safe oil like grapeseed or coconut” My family thinks I’m nuts for not wanting to over-heat other oils. Nice to have reassurance. :-D
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Natalie replied: — February 2nd, 2012 @ 9:24 am
It’s so important not to over-heat certain oils! Stand your ground… I totally have your back ;)
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Maryanne Gobble Photography — February 7, 2012 @ 6:36 pm
Super yummy! My husband gave me a break and cooked this one up for us. Used a 13X9 pan and said he added extra spices to the roast veg. mix. Both our little boys ate it up too!
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Amy T. — February 11, 2012 @ 6:24 pm
Oh, this looks so good! Two of my favorite things–roasted veggies and enchiladas. I found this via pinterest and I’m so glad I did!
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Renee — February 12, 2012 @ 8:35 pm
This is a wonderful recipe!! I tried it this afternoon, and while I was expecting to like it because of all the veggies, I was surprised at how much I LOVED It, ha! The flavors work together beautifully, and it was very satisfying – I’ve felt full all evening long, which is always a plus! Thanks for sharing :)
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Natalie replied: — February 24th, 2012 @ 2:17 pm
(Sorry I’m so late!) Thank you! I’m so glad you enjoyed it! I was surprised how much I liked it, too, and how full I felt without meat!
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Alyssa — February 24, 2012 @ 11:00 am
These are amazing! I added black beans and broccoli (it was easier to buy a bag of prewashed broc/caul than a whole head of cauliflower), used more sweet potatoes than the recipe called for and subbed flour tortillas for corn. Also, I used a 9×13 pan because the smaller size couldn’t fit all that veggie goodness! Thanks for such a great recipe (found it on Pinterest!)!!!
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Natalie replied: — February 24th, 2012 @ 2:19 pm
Ah, gotta love Pinterest…. the new online cookbook :) I’m so glad you enjoyed these and made them your own. I’ve yet to try them with flour tortillas! There’s so many combinations that this recipe could never get dull. Thanks for your comment!
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Patty in Nj — March 7, 2012 @ 4:10 pm
I made these tonight for dinner and can’t believe how good they were! I truly thought my family would turn up their noses because of how ‘veggie’ it looks. But everyone loved it. Such a great flavor – I used the veggies suggested, but I can see that I could mix it up. The cauliflower was especially good in there.
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Natalie replied: — March 13th, 2012 @ 8:39 am
So glad to hear! I think there’s something magical about roasted vegetables that makes even the most devout veggie-hater take a second glance :)
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kim — March 13, 2012 @ 8:36 am
going to try and convert this to corn and gluten free. It looks so good and I am sure I can remake it for my celiac disease
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Natalie replied: — March 13th, 2012 @ 8:38 am
Hi Kim!
If you use corn tortillas (like the recipe suggests) it’s already gluten-free! Unless you’re trying to remove the corn as well… I’d love to hear what you use instead!
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Laurie — March 14, 2012 @ 2:56 pm
Thank you for sharing such a great recipe. I roasted all the colorful vegetables I had on hand including artichoke hearts & grape tomatoes (the night before) used whole wheat tortillas & assembled in minutes – no one missed the meat!
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Lauren — March 22, 2012 @ 3:48 pm
I made this today and it was so AMAZING! I honestly think this is my new favorite dish! Even my husband loved it and he HATES veggies!
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Kelly Connor — March 25, 2012 @ 8:24 pm
Looks amazing!!! I can’t wait to try it. Just made your homemade granola this morning. Truly wonderful. Thanks for doing what you do!
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Abbey — March 29, 2012 @ 6:29 am
Hey! This is fantastic looking, and i will be making this tonight! Wondering, what did you have for a side dish? My boyfriend is almost on board with full veggie meals(been working for months to get him loving veggie dishes like this) but a man-approved side would be needed for this. I was thinking roasted chik peas and maybe nachos? what would u suggest?
Your site is amazing, you are a great cook!
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Dmarie — April 1, 2012 @ 8:13 am
Just popped my pan of this into the oven…can’t wait to try it! Thanks for sharing this quick and ultra-easy veggie entree!
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Stefanie — April 1, 2012 @ 5:54 pm
I made this tonight and it was awesome! I used the veggies I had on hand: cauliflower, broccoli, onion, asparagus and red pepper. I sprinkled the veggies with just a bit of taco seasoning and used mozzarella cheese (that’s all I had). It was fabulous! I will make it again just like this. Oh, and I served it with fresh guacamole! Thanks for the recipe! Beautiful.
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anne — April 9, 2012 @ 9:23 am
I made this last night to have for lunches during the week, and I can attest to its yumminess! The secret is the roasting of the veggies, which brings out the best flavor. I followed your recipe to a tee except that I used a can of corn and 2 jalapeno peppers instead of 1 poblano. And I needed a 9 x 13 pan for the final product because there were just sooo many veggies. I’m always looking for FRESH and filling foods and this was it!
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Teresa — April 9, 2012 @ 7:35 pm
This was delicious! My husband used extra cumin and garlic powder instead of minced garlic, and we accidentally left out the sweet potato. This is definitely something that we would make again! Thanks!
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Erin — April 12, 2012 @ 10:03 am
A new household favorite!!!! This will be on our regular menu. I did add some tofu for extra protein. Look forward to eating this many times more…
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Monica — April 13, 2012 @ 2:40 pm
I would love to try this recipe! Do you happen to know the serving size, calories per serving, fiber per serving, and fat grams per serving? I am currently on Weight Watchers and need to be able to calculate the number of Points. :-)
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Natalie replied: — April 13th, 2012 @ 4:17 pm
Hi Monica! Unfortunately I don’t. I have never been one to track calories/fiber/fat. (Because most of what I eat doesn’t have labels anyway :)) Sorry about that!
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Bethany — April 17, 2012 @ 4:44 pm
Made this for dinner tonight and it was fantastic! My husband asked that we add this to our list of favorites. The only modification I made was whole wheat tortillas (homemade) for the corn. Thanks for this delicious veggie dish!
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Ruby — April 30, 2012 @ 7:20 pm
Just made these today for dinner, and we loved it! Thank you!
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Danimal — May 4, 2012 @ 5:06 am
Made these last night for my girlfriend. Next time I am going to add some strained black beans during the assembly step. Great recipe overall though.
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Mabel — May 6, 2012 @ 4:31 pm
OMG! This was delicious!
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Tiffany — May 7, 2012 @ 10:43 pm
This was amazing I could not believe how filling it was. Thank you.
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Jenny R — May 12, 2012 @ 3:53 pm
I made this a few weeks ago and again tonight and had to get on here to say this is such a delicious recipe!! I’m a meat eater trying to incorporate more vegetables into our diet and this did the trick! It was especially tasty using mango salsa.
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