Roasted Veggie Enchiladas

This vegetarian enchilada recipe is divine!  I just could not get enough of it.
I cherish this veggie enchilada dish, it makes all those veggies taste sooooo good!


Have we met before?

I mean, you feel like you kinda sorta know me, right?

So you understand that the fact that I just ordered this cookbook that features pretty much nothing but vegetables is kind of odd for me, yeah?

I mean, it’s a book. About those things that grow in the ground. That often taste like adult-food. Adult food…bleh.

Well, let me tell you what, I saw these Roasted Veggie Enchiladas over at Miss Natalie’s blog (who, by the way, I have a teensy crush on) and my whole world was flipped upside down.

Vegetables. That  I wanted to eat.

Roasted veggie enchiladas have become one of my favorite Mexican dishes!

These enchiladas were so simple and just seriously out of this world delicious.

Vegetarian enchiladas are a huge hit with my strictly vegetable eating friends

The true test was my family though. They like corn (which, I know – it’s a grain, not a veggie – let me pretend, kay?) and 2 of them like green beans, 2 like broccoli, and 1 likes peas as long as they are hidden in mashed potatoes. Oh and one kid likes cooked carrots, but not raw, and the other likes raw but not cooked. My husband? He’ll suffer through most veggies if the kids are watching, but he glares at me the whole time.

Getting veggies in my kids and husband is difficult.

Anyway, these enchiladas were going to ROCK THEIR WORLD. I was so sure of it. My son loved them. My daughter picked out the acceptable bits (which mostly consisted of the whole grain tortillas, corn, and cheese) and my husband took three bites and asked me to grill him a PB&J.

I honestly could not believe they didn’t love these. They were so flavorful, so life changingly good that I just don’t understand how they could not love them. Roasting vegetables just completely changes them from something that your mom begs you to eat to something that you’d be happy to have for dessert, in my opinion.

I hope you’ll ignore my dumb picky family and give these a try yourself. If they were good enough to make me order an entire cookbook about roasted veggies, then, dang it, they weren’t just good…they were amazing.

The veggie enchiladas are so colorful, so savory, such a perfect fit for me!

Roasted Vegetable Enchiladas


  • 1 poblano chile, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 orange bell pepper, cut into matchsticks
  • 1 small head of cauliflower, cut into 1/2 inch chunks
  • 1 small sweet potato, peeled and cut into 1/2 inch chunks
  • 1 baking potato, peeled and cut into 1/2 inch chunks (I used a handful of tiny new potatoes and left them whole with the skin on.)
  • 1 medium onion, halved and slivered (I omitted this because of my picky eaters)
  • 1 cup corn kernels (I used 1 15 ounce can)
  • 3 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1/2 cup chopped fresh cilantro
  • 2 cups fresh or store bough salsa (I may try enchilada sauce next time)
  • 2 ounces baby spinach leaves (about 2 big handfuls - I omitted this)
  • 9 -10 corn tortillas, torn into pieces (I used multi-grain flour tortillas)
  • 2 cups shredded cheese (I used half cheddar, half monterey jack)
  • sour cream and scallions for garnishing, if desired


  1. Preheat the oven to 425 degrees and lightly oil a large rimmed cookie sheet.
  2. Place poblano, bell peppers, cauliflower, sweet potato, potatoes, onion, and corn on the cookie sheet. Drizzle with the olive oil and sprinkle the cumin, garlic, and salt and pepper on top. Toss to coat. Spread the vegetables out in the pan in a single layer.
  3. Roast for 30 minutes or until the vegetables are tender and beginning to brown. Stir or shake the pan every 10 minutes for even roasting. Remove the pan from the oven and reduce heat to 350 degrees. Good luck not eating the roasted vegetables right from the pan at this point.
  4. Prepare an 8x8x2 or 9x9x2 baking dish with nonstick spray.
  5. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of the salsa on the bottom of the baking dish. Add a layer of torn tortilla pieces, then a layer of vegetables, a layer of spinach, and top with a layer of cheese. Repeat the layers two times, ending with the cheese.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until the cheese is melted and everything is heated through.
  7. Let sit for 5 minutes and then cut into squares. Serve with sour cream and scallions, if desired.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2692kcal Calories from fat 1164
% Daily Value
Total Fat 129g 198%
Saturated Fat 51g 255%
Transfat 3g
Cholesterol 231mg 77%
Sodium 5950mg 248%
Carbohydrate 298g 99%
Dietary Fiber 49g 196%
Sugars 68g
Protein 101g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

recipe from Perry’s Plate

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