Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

First you roast…

Then you layer…

Then you roast again…

And devour..!

If I had a dime for every Perry’s Plate recipe I have made and enjoyed….I’d have some full heavy pockets!

Rumor has it, Natalie’s recipe for Stacked Roasted Vegetable Enchiladas made tidal waves all over pinterest or as I like to call it, the pinternet.

It was immediately obvious after this came out of the oven why there was such a hubbub surrounding the recipe. It was delicious and got snapped up like hotcakes. Plus the recipe is super easy to make, results in a good deal of food and is much healthier than some of the enchiladas out there. You’d never know you were eating a big ol’ plate of vitamins when you sank your teeth into a hunk of vegetarian enchiladas.

Roasted Vegetable Enchiladas

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Comments

    1. Julia Post author

      Thanks my dear! They were so easy and definitely one of the best enchiladas dishes I’ve made! 🙂

      Reply
  1. Julie

    This looks yummy! Although, I have no idea what a pasilla pepper is. I don’t think we have them in central Illinois at the local Kroger store. Would just any pepper work? I have to say, I’m glad I’m not feeding all those boys. One boy is enough for me. 🙂

    Reply
  2. Abby

    ohhh I’ve had so much yummy-ness to catch up on!! Dang sign me up for a plate of these!! You know I love a veggie-full meal 🙂

    Reply
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