About the Recipe
These Roasted Vegetable Enchiladas are a celebration of fresh, roasted flavors. Roasting the red pepper, zucchini, mushrooms, and poblano brings out their natural sweetness and creates a hearty filling. Combined with creamy refried beans and a hint of roasted garlic, these vegetables are rolled in tortillas and generously topped with a tangy salsa verde and melted Monterey Jack cheese. Baked until bubbly and golden, these enchiladas are a comforting and delicious vegetarian option, perfect for a weeknight dinner. A garnish of sliced white onion and radish adds a fresh, crisp finish.
Ingredients
1 large diced red pepper
1 large diced zucchini
6 oz quartered cremini mushrooms
1 poblano pepper, diced
1 T olive oil
1 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1/2 head roasted garlic
1/2 cup favorite canned refried beans
1/2 cup creme fraiche
1 cup salsa verde or favorite salsa
6-8oz shredded monterey jack cheese
8 corn or flour tortilla shells
sliced white onion, and radish half moons for garnish
Preparation
Step 1
Preheat oven to 400. Spread the vegetables in a single layer on a sheet pan. Toss with olive oil, oregano, salt and pepper. Roast 25 minutes until browned. Let cool. Drop oven temperature to 375.
Step 2
Whisk the salsa verde and creme fraiche together over low heat until well combined. Pour 1/2 cup of the salsa in an oven safe dish (8 x 8 or similar) sprayed with non stick.
Step 3
Spread the refried beans on the tortillas. Then fill with roasted vegetables and top with some shredded cheese. Fill dish as much as possible so there is not space between the enchiladas. Top with the remaining salsa verde and monterey jack cheese. Bake, uncovered in a 375 degree oven for 25 minutes until cheese on gets bubbly. Let cool about 10 minutes. Top with onions and radish.