Roasted Vegetable Enchiladas Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
• Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
• Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
• To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
• Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.

Steps:

• Preheat oven to 425 degrees F.
• To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
• Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
• Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro.
• Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes.
• Transfer to a blender and puree. (Use caution when pureeing hot liquids.).
• To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
• To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
• Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

Steps:

• Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
• Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
• Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
• Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
• Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.