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Enchiladas Verdes with Roasted Vegetables

Servings: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Ingredients:

  • 4 cups Roasted vegetables (bell peppers, zucchini, corn, and onion)
  • 8 Flour tortillas
  • 2 cups grated Monterey Jack cheese
  • 2 cups Verde (green) enchilada sauce
  • 1 can Refried beans
  • 2 tablespoons Olive oil
  • to taste Salt and pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Spread your vegetables out on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for about 20 minutes, until the vegetables are tender and slightly browned.
  3. Warm up your tortillas in a skillet or directly over the flame of your stove for a few seconds on each side. This makes them pliable and less likely to break when you roll them.
  4. Spread a couple tablespoons of refried beans on each tortilla. Add a portion of the roasted vegetables and a sprinkle of cheese, then roll up the tortilla tightly. Repeat with all the tortillas.
  5. Pour a little enchilada sauce in the bottom of a baking dish, just enough to lightly coat the bottom. Lay the filled tortillas seam-side down in the dish.
  6. Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese.
  7. Bake for 15-20 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
  8. Let cool for a few minutes before serving. Enjoy your hearty and comforting vegetable enchiladas!