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Roasted Vegetable Enchiladas

Prep Time:

30 Minutes

Cook Time:

25 Minutes

Serves:

4

About the Recipe

Roasting the vegetables first concentrates their flavors and gets rid of excess water that would make your enchiladas soggy. The poblano pepper adds this mild heat and smoky flavor that makes the filling more complex than just regular bell peppers. I mix the salsa verde with crème fraîche because it creates this creamy sauce that's tangy but not as sharp as straight salsa. The refried beans aren't trying to be the star. They're just adding protein and helping bind everything together. Corn tortillas hold up better to all that sauce than flour ones, and they taste more authentic. Don't overfill them or they'll split when you roll them up. The cheese on top should get bubbly and golden, not just melted.

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 of your 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.






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