In 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.
- 1 Italian squash
- 1 yellow squash
- 1 red onion
- 1 red pepper
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). Remove vegetables when tender, and the skin on the peppers look wrinkled. Be careful, all the veggies might not cook at the same time.
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. Use in Roast Veggie Enchiladas, or as taco filling.
Roast Veggie Enchiladas
- Corn tortillas-enough for 2-3 per person
- Roasted Veggies
- Cheddar Cheese, or Daiya cheddar soy cheese
- Tomatillo Sauce
- ½ cup diced tomatoes
- Cilantro for garnish
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. Lay into a baking pan big enough to hold the amount you are cooking. Top with Tomatillo Sauce and more cheese. Bake in a 350 degree oven for 10-15 minutes, or until the cheese melts. Top with diced tomatoes and sliced black olives.