Ranchero Roasted Vegetable Enchiladas Rsc
These Ranchero Roasted Vegetable Enchiladas are a vibrant and deliciously satisfying twist on classic Mexican comfort food, perfect for a vegetarian dinner that doesn’t skimp on bold flavors. Loaded with roasted zucchini, yellow squash, red bell pepper, and red onion, all seasoned with smoky paprika and earthy cumin, these enchiladas pack a flavorful punch. Black beans add a hearty protein boost, while warm corn tortillas and pepper jack cheese create a melty, indulgent texture. The pièce de résistance is the rich ranchero sauce, which smothers the enchiladas with tangy, slightly spicy goodness during baking. Quick prep and roasting techniques keep the vegetables caramelized and tender, making this a weeknight-friendly meal that impresses. Serve these enchiladas bubbling hot with fresh cilantro, a dollop of sour cream, and a squeeze of lime for an irresistible vegetarian dish that's guaranteed to delight! Keywords: vegetarian enchiladas, ranchero sauce, roasted vegetables, easy dinner recipe, Mexican comfort food.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 medium red onion
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 15-ounce can, rinsed and drained black beans
- 8 small corn tortillas
- 2 cups shredded pepper jack cheese
- 2.5 cups (homemade or store-bought) ranchero sauce
- 1 bunch, chopped (optional garnish) fresh cilantro
- 0.5 cup (optional topping) sour cream
- 1 sliced into wedges (optional garnish) lime
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Dice the zucchini, yellow squash, and red bell pepper into bite-sized pieces. Slice the red onion into thin wedges.
In a large bowl, toss the zucchini, squash, bell pepper, and onion with olive oil, ground cumin, and smoked paprika. Spread the vegetables in an even layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
Lower the oven temperature to 375°F (190°C).
In a large mixing bowl, combine the roasted vegetables with the black beans.
Grease a 9x13-inch baking dish. Spread 1/2 cup of the ranchero sauce over the bottom of the dish to prevent sticking.
Warm the corn tortillas in the microwave for 20–30 seconds to make them pliable.
Spoon about 1/3 cup of the vegetable and bean mixture onto each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with all tortillas.
Pour the remaining ranchero sauce evenly over the enchiladas, making sure they are fully covered. Sprinkle the shredded pepper jack cheese on top.
Cover the dish with foil and bake in the 375°F oven for 20 minutes. Remove the foil and bake another 10 minutes, or until the cheese is bubbly and golden.
Garnish with chopped fresh cilantro, a dollop of sour cream, and lime wedges, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 9026 mg | 392% | |
| Total Carbohydrate | 304.7 g | 111% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 87.9 g | ||
| Protein | 114.7 g | 229% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2424 mg | 186% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4127 mg | 88% | |
*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.
