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Roasted Vegetable Stacked Enchiladas

Stacked enchiladas with roasted peppers, sweet potato, cauliflower, and salsa – a healthful yet comforting vegetarian meal perfect for sharing with guests.Roasted Vegetable Stacked Enchiladas | TheRoastedRoot.net #vegetarian #recipe #mexican #glutenfree

Cheesy, filling, baked, comforting, share-able, desireable, flavorful flavorful enchiladas. I couldn’t tell you a single occasion in which I’d turn something of this nature down. Which makes me curious to know…

When it comes to enchiladas, what’s your theory?

Do you make your own enchilada sauces? Do you take the authentic corn tortilla route, or do you prefer flour tillas? What’s your favorite enchilada meat (if any)? Can you dig a less traditional chile verde or salsa enchilada as much as I?

While I’m up for a meaty enchilada most days of the week, I like how filling yet healthful vegetarian enchiladas are. Let the Mushroom, Zucchini, and Black Bean Enchiladas, Small Batch Sweet Potato and Black Bean Enchiladas, and Roasted Vegetable Enchiladas I showed you in posts past be your Exhibits A – C.

Roasted Vegetable Stacked Enchiladas | TheRoastedRoot.net #vegetarian #recipe #mexican #glutenfree roasted_vegetable_stacked_enchiladas_5

In addition to my loads-of-vegetables enchilada theory, I also subscribe to the stacked-like-lasagna theory when it comes to enchiladas. I find they’re actually easier to make, PLUS, they feed more mouths. Rather than rolling the enchiladas in tortillas, you use the tortillas similarly to noodles, as stacking mechanisms, creating a sort of enchilada casserole.

The result?: A show stopping easy-to-serve, palate-pleasing, comforting-yet-healthful, gluten-free meatless meal to get your week headed in the right direction.

And the sauce? For this batch, I used a store-bought salsa rather than enchilada sauce. You can use any homemade or store-bought salsa or enchilada sauce you please.

Way I see it, these stacked enchiladas are perfect for sharing with the whole family, entertaining guests, or for making ahead of time and eating throughout the week.

Recipe Adaptations:

  • These enchiladas can be made any time of year using in-season veggies. For instance, you can use broccoli, any summer squash, any winter squash, kale, spinach, black beans, corn, etc.
  • You can also use any of your favorite cheeses – if you want to be really fancy, you can use gouda, gruyere, or aged white cheddar. My go-to when it comes to enchiladas is classic combo of Jack and cheddar cheese.
  • In addition to changing up the vegetables in this recipe, you can also use any type of salsa you’d like, including salsa verde, or even traditional enchilada sauce.
  • Swap the corn tortillas for flour tortillas

roasted_vegetable_stacked_enchiladas_5

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If you make this vegetarian Stacked Enchiladas recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Roasted Vegetable Stacked Enchiladas | TheRoastedRoot.net #vegetarian #recipe #mexican #glutenfree

Roasted Vegetable Stacked Enchiladas

Course: Main Course
Cuisine: Mexican
Keyword: dinner, enchiladas, gluten free, vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6 to 8 servings
Author: Julia

Roasted Vegetable Stacked Enchiladas are an easy, nutritious approach to enchiladas.

Print

Ingredients

  • 1 medium sweet potato chopped
  • 1 medium head cauliflower chopped into florets
  • 1 medium yellow onion diced
  • 1 red bell pepper cut into matchsticks
  • 1 orange bell pepper cut into matchsticks
  • 1 pasilla pepper cut into matchsticks
  • ¼ cup avocado oil divided
  • 1 tsp sea salt
  • 1 Tbsp chili powder
  • 12 corn tortillas halved
  • 1 (16-ounce) jar salsa or homemade salsa of choice
  • 1 cup mild cheddar cheese grated
  • 1 cup Jack cheese grated

Instructions

  1. Preheat the oven to 375° F and line 2 baking sheets with parchment paper. Place the chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss everything together so that the vegetables are coated in oil and seasoning. Spread the vegetables over the two baking sheets and bake for 20-30 minutes, or until golden-brown and cooked through. Lower the oven temperature to 350°F.
  2. Pour ¼ cup of salsa into the bottom of a large casserole dish and spread it around. Arrange 8 of the corn tortilla halves (or 4 whole corn tortillas) in the bottom of the casserole dish (it’s okay for the tortillas to overlap).
  3. Add 1/3 of the roasted vegetables, followed by 1/3 of the grated cheese and 1/3 of the salsa. Repeat for two more layers using the remaining ingredients, ending with the roasted vegetables and grated cheese as the top layer.
  4. Place the casserole dish on the center rack of the oven and bake for 30 minutes, or until the cheese is melted. Remove from the oven and allow enchiladas to cool at least 20 minutes before cutting into squares and serving. Note: If transporting the enchiladas, allow them to cool to room temperature, then cover with plastic wrap or foil.

Recipe Notes

This Roasted Vegetable Stacked Enchiladas recipe was originally published on Kroger's Inspired Gathering Page

Roasted Vegetable Stacked Enchilada Casserole - a healthy vegetarian dinner recipe with roasted cauliflower, sweet potato, bell pepper, corn tortillas, salsa and more! Gluten-Free and delicious Mexican inspired recipe

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Kim

Saturday 2nd of January 2021

Would this freeze well?

Jeannette

Tuesday 27th of October 2020

So the recipe ingredients list and the directions aren't coming together well for this one. I referred back to the original recipe from Kroger and see the chili powder listed in the ingredients. The discrepancy in the ingredient list as well as the instructions overall don't offer to a follow this recipe and you'll get it done. This took more research and my own kitchen knowhow. My goal with this meal planning is for it to be simple, delicious, and without needing more research than I choose to make.

Julia

Wednesday 28th of October 2020

Sorry for the run-around, Jeannette. For future reference, in a situation like seasoning vegetables, you can simply sprinkle them with the seasoning. With chili powder, a little bit goes a long way and in the same regard, it is difficult to over-do it unless you really pile it on. In this sense, if you have any confusion about a recipe in the future in terms of a seasoning, just eyeballing it usually works out great. xoxo

Charmaine

Sunday 25th of October 2020

Did I miss the chile powder amount in this recipe?? Trying to make this for supper tonite

Sue

Saturday 24th of October 2020

Can whole wheat tortillas be used in this recipe?

Julia

Saturday 24th of October 2020

Yes, absolutely! Whole Wheat tortillas work great. Just tear them in half or quarters and you're good to go :D xo

Qureshi Khan

Wednesday 5th of December 2018

I have never tried a roasted recipe I will try it for sure

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