Vegetable Enchiladas

These Vegetable Enchiladas are filled with roasted veggies, cheese and homemade enchilada sauce for an easy Mexican dinner at home! They make a healthy freezer meal too.

Ingredients

These are your favorite veggie enchiladas with a twist. Instead of sauteing a few vegetables, I roast them instead. The hands-on time is about the same but wow, the flavor and texture are just next-level!

Place tortillas face down. Tortillas should be placed seam side down and close to each other, so avoid unwrapping. Don’t over-stuff the tortillas. As tempting as it is to stuff each tortilla, avoid doing so as being over-stuffed will just cause the filling to fall out. Warm tortillas first. Tortillas, especially corn tortillas, can sometimes crack when you try to roll them. To prevent this, simply warm them in the microwave with a damp paper towel for 20 seconds.

TIPS FOR SUCCESS

Make it Vegan!  Skip the cheese and sour cream (or substitute with vegan cheese) and make the sauce with vegetable broth or water.

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