Herbed Vegetable Enchiladas
Bursting with vibrant flavors and wholesome ingredients, these Herbed Vegetable Enchiladas are a vegetarian delight that will elevate your weeknight dinners. This recipe features an irresistible medley of roasted zucchini, red bell pepper, onion, and cremini mushrooms, all seasoned with smoky paprika, cumin, and chili powder for a bold, aromatic kick. Tucked into soft tortillas, layered with melty cheddar cheese, and smothered in rich enchilada sauce, these enchiladas are baked to perfection to achieve a bubbly, golden finish. Fresh cilantro adds a refreshing herbal note, tying all the flavors together beautifully. Ready in under an hour, this dish is a perfect choice for a comforting meal that doesn’t skimp on nutrition or taste. Garnish with your favorite toppings like sour cream or guacamole for an extra indulgent touch, and enjoy a crowd-pleasing recipe that vegans and non-vegans alike will savor!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 medium Yellow onion
- 1.5 cups Cremini mushrooms
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoons Smoked paprika
- 0.25 cup Fresh cilantro
- 8 small Flour or corn tortillas
- 1.5 cups Shredded cheddar cheese
- 2 cups Enchilada sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Chop the zucchini, red bell pepper, yellow onion, and cremini mushrooms into small, bite-sized pieces.
Place the chopped vegetables on a large baking sheet. Drizzle with olive oil, and sprinkle with cumin, chili powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, mince the garlic and chop the fresh cilantro. Set them aside.
Once the vegetables are roasted, remove them from the oven and transfer them to a large mixing bowl. Add the minced garlic and chopped cilantro, then mix well to combine.
Reduce the oven heat to 375°F (190°C).
Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish.
Take one tortilla and place about 1/3 cup of the roasted vegetable mixture in the center. Sprinkle with a small amount of shredded cheddar cheese (approximately 2 tablespoons). Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle with the remaining shredded cheddar cheese.
Cover the dish with aluminum foil and bake in the oven for 15 minutes. Then remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for about 5 minutes before serving.
Garnish with additional chopped cilantro if desired, and serve warm with your favorite sides or toppings like sour cream, guacamole, or sliced avocado.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.1 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 797 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
