Ancho Chili EnchiladasIn case you haven’t guessed, I love roasted vegetables. I’ll stuff them, make salsas, chop them up in salads, put them on a dinner plate with portabello mushroom burgers… And now, here’s one more use for roasted veggies: stuff them into corn tortillas, topped with sauce and cheese (soy or real, your choice), bake in an oven for just a little while, and serve with smashed black beans, arroz, and calabacitas. Add guacamole, herbed “sour cream”, and roasted salsa, and you’ll have your kids, your neighbors, and your mom begging for more. Please, don’t forget the guacamole.

Enchiladas take less time than you might think, especially if you get the rest of the family involved in rolling them. Follow these recipes and in under an hour you’ll have dinner on the table —  and happy diners.

Roast Vegetable Enchiladas (meatless)
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Roasted Vegetables
  1. Herb Oil
  2. 1 Italian squash
  3. 1 yellow squash
  4. 1 red onion
  5. 1 red pepper
  6. Salt
  1. Corn tortillas-enough for 2-3 per person
  2. Roasted Veggies
  3. Cheddar Cheese, or Daiya cheddar soy cheese
  4. Tomatillo Sauce
  5. Enchilada Sauce
  6. ½ cup diced tomatoes
  7. Cilantro for garnish
Roast the Veggies
  1. Slice up the ingredients and place on a sheet pan. Coat with a little herb oil, and broil in an oven (If you are a grill master, stick em on the grill, blacken the peppers, and cook onions and squash until tender).
  2. Remove vegetables when tender. Peel the skin off the peppers. Be careful, all the veggies might not cook at the same speed, so you'll have to remove them as they are done.
  3. Chop all the veggies up into bits. You want them small enough so you can roll them in tortillas. Add a little salt and pepper.
  4. Use in Roast Veggie Enchiladas, or as taco filling.
Assemble Enchiladas
  1. Dip tortillas in a small amount of warm oil. Lay out on a work surface and stuff with Roast Veggies and cheddar or vegan cheese, then roll up the tortillas.
  2. Lay into a baking pan big enough to hold the amount you are cooking. Top with Tomatillo Sauce and more cheese.
  3. Bake in a 350 degree oven for 10-15 minutes, or until the cheese melts. Top with diced tomatoes and sliced black olives.
Kitchen Shaman