Recipe: Easy Roasted Vegetable Enchiladas

Recipe: Easy Roasted Vegetable Enchiladas

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Jenn Fillenworth
Apr 17, 2018
(Image credit: Maria Siriano)

What would some of our favorite comfort food classics looks like if we asked a nutritionist to give them a makeover? In this series of recipes, you see how smart choices around vegetables, meats, and cheese make for a lighter, more nutritious take on everything from mac and cheese to meatloaf without ever compromising the flavor.

Enchiladas are a go-to weeknight meal for me because they're easy to assemble and have a short bake time. These colorful enchiladas are filled with assorted roasted vegetables and the perfect amount of cheese — just enough for there to be a satisfying amount in every bite — but not so much that you're wondering where the veggies went.

Giving Enchiladas a Nutritionist's Makeover

The Cheese

We're not going to tell you to cut out all these cheese, but since you've got cheese in the enchiladas, we don't really need it on top. Instead, opt for this delicious cilantro-lime yogurt sauce, which still provides all the creaminess you crave in enchiladas but for much less saturated fat. Topping off the enchiladas with a cilantro- and lime-infused sauce is a great way to boost flavor without adding extra cheese or salt to the dish.

(Image credit: Maria Siriano)

The Filling

Since these enchiladas are built around veggies, it's worth adding an extra step or two build in flavor. Roasting peppers on the stovetop is my favorite flavor hack. The peppers develop this rich flavor in a matter of minutes without having to add any extra seasoning. Simply place your peppers over a gas burner and allow the flames to char the outside of the pepper. Once the pepper is charred on all sides, place it in a bowl and cover; this allows the charred skin to separate from the rest of the pepper, making the peeling process quick and easy.

Once the potatoes and corn have finished roasting, toss them in a bowl with the rinsed and drained black beans, roasted poblano, and cheese and your filling is ready to go! You can prep this filling well in advance — say, during Sunday meal prep — and just assemble and bake the tray of enchiladas during the week.

Making Your Enchiladas

Now let's chat about the rolling process. Those corn tortillas must be warm to be able to roll them. If the tortillas have not been warmed, they will break and crumble. You'll be sad and so will your enchiladas! I warm mine on the stovetop, one at a time, for 10 to 20 seconds on each side. Then I take it right away, fill it, and roll it so that the seam side is facing down in the pan.

This dish is excellent to bring to your next potluck because it's vegetarian, nut-free, and gluten-free. It can be difficult to find a dish that fits a variety of food preferences, but these enchiladas certainly are a crowd-pleaser!

Easy Roasted Vegetable Enchiladas

Serves 4 to 5

  • For the enchiladas:
  • 1

    medium sweet potato (about 6 ounces), small dice

  • 1 cup

    corn kernels, thawed if frozen

  • 2 cloves

    garlic, minced

  • 1 tablespoon

    vegetable oil

  • 1 tablespoon

    freshly squeezed lime juice

  • 1/2 teaspoon

    ground cumin

  • 1/2 teaspoon

    chili powder

  • 1/4 teaspoon

    cayenne pepper

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • 1/8 teaspoon

    ground black pepper

  • 1

    medium poblano pepper, peeled, seeded, and cut into small dice

  • 1

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

  • 1 cup

    shredded Monterey Jack cheese (about 4 ounces), divided

  • 10

    (6- to 8-inch) corn tortillas

  • 2 cups

    red enchilada sauce (16 ounces), such as Frontera Red Chile Enchilada Sauce, divided

  • For the cilantro-lime yogurt sauce:
  • 1 cup

    plain nonfat Greek yogurt

  • 1 cup

    loosely packed fresh cilantro, plus more for garnish

  • Finely grated zest of 1 medium lime

  • 2 to 3 tablespoons

    freshly squeezed lime juice

  • 1/4 teaspoon

    kosher salt

Arrange a rack in the middle of the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil. Place the sweet potatoes and corn on the baking sheet. Sprinkle with the garlic, oil, lime juice, cumin, chili powder, cayenne, salt, and pepper and toss to combine. Spread into an even layer. Roast until the sweet potatoes are tender, about 30 minutes.

Meanwhile, roast the poblano pepper on top of a gas burner until all sides are blackened. (If you don't have a gas burner, roast in a 450°F oven after the sweet potatoes are ready for 20 to 25 minutes.) After all sides are blackened, place the pepper in a bowl. Cover with plastic wrap and let sit for 15 minutes to steam. Rub off the blackened skin, remove the core and seeds, and cut the flesh into small pieces. Transfer to a large bowl.

Add the roasted vegetables, beans, and cheese, and stir to combine. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them.

Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Working with 1 tortilla at a time, spread 1/4 cup filling on the lower third of the tortilla. Carefully roll it up, then place seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Evenly pour the remaining enchilada sauce over the enchiladas.

Bake uncovered until heated through, about 15 minutes. Meanwhile, place all the sauce ingredients in a food processor or blender and blend until smooth.

Let the enchiladas cool for about 5 minutes. Drizzle with the yogurt sauce and top with cilantro more if desired before serving.

Recipe Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Make ahead: Enchiladas can be assembled prior to baking — just leave off the top layer of enchilada sauce until ready to bake. Cover and refrigerate up to 1 day. Pour on the remaining enchilada sauce and add 5 to 10 minutes to the baking time.

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