There just aren’t enough words to describe how amazing these Roasted Veggie Enchiladas are! The filling is chock full of sweet potato, carrots, onions, bell pepper, and more! This is an easy vegetarian dish to make that is healthy too.
Let’s talk veggies
The texture of the roasted veggies is tender yet full of their own natural flavor. We have done similar roasted vegetable dishes such as our Roasted Vegetables with Pecans before. The ease and flexibility of these recipes lies in the ability to add or delete a vegetable.
Not a big fan of summer squash? Want more sweet potato? How about some corn instead. The choice is yours. We are pretty fond of nearly any vegetable and often use what’s in the garden or readily available.
Spicing up our Roasted Veggie Enchilada dish
The spices of garlic, cumin, and chili powder compliment the vegetables well while the cilantro adds a refreshing flair. The garlic and chili powder give it a nice southwest flavor and can be adjusted to fit your taste buds. Cilantro is a wonderful herb that only seems to highlight this Roasted Veggie Enchilada dish!
The Cumin in our Enchilada dish
Cumin is our secret ingredient here. Well, not so secret since we’re telling you. Cumin is a potent yet warm and earthy herb that adds a wonderful depth to a dish. Used around the world in seasonings for curry to chili, this flexible and flavorful herb is one of our go to spices.
For more information on Cumin, check out this link http://Cumin – McCormick Science Institutehttps://www.mccormickscienceinstitute.com › resources
The wraps and glue of our Roasted Veggie Enchiladas
We used wheat tortillas for our recipe but you can always use white. We like the texture and flavor of wheat tortillas. In addition, they hold their shape well and don’t seem to get as soggy. We have been there…eating a nice burrito when, KABLAM, all the stuffing falls out the bottom.
Yup, we have sprung a leak or too with those white tortillas. Or maybe we overstuffed them….hard to say. Regardless, choose the tortillas that you like.
We consider the cheddar cheese the glue that holds it all together. Plus, we like cheese and cheddar has a mellow almost buttery flavor when melted so it does not overpower the other ingredients.
The making of our Roasted Veggie Enchiladas
This is a fairly easy dish to do but there is some prep time involved in slicing and dicing our chosen vegetables and in the prep and wrapping the tortillas. It takes about an hour and a half thereabouts all total so plan ahead.
Remember, the veggies need prepped and then baked before the next step of making the actual enchiladas. After that, everything goes back in to bake some more. We recommend assembly lining the process and calling all hands on deck. Yet it is so worth every flavorful bite!
Wrap up time
We love our vegetarian dishes especially when they taste so darn good. The added benefit of a healthy meal is really important to us. We love the textures of the roasted vegetables coated in flavorful robust seasonings. The cheddar cheese is warm and gooey while the wheat tortillas wrap it all up. You can add sour cream and a lime wedge to garnish as you like.
We would love to hear from you so drop us a comment!
Love
The Morgan Sisters
Please follow and like us:
Related
