I found the original recipe here: Roasted Vegetable Enchiladas
PLUS, I've finally found the easiest, most delicious, red enchilada sauce recipe on the planet. You can make the enchiladas without it. I've used store-bought for years. BUT IT'S SO EASY TO MAKE!!! And it takes these to the next level. Make it the day before. Make it a few days before. Just make it.
Okay, so let me tell you what veggies I used, 'cause it's a bit different than the original. Although, you should use what you have. That's the best part. At my house, I used carrot, cauliflower, purple sweet potato, green tomato, zucchini, red onion, and jalapeno.
You just roast 'em up in a hot oven for about 30 minutes.
Then you assemble with some black beans, the sauce (that you MADE), and some cheese.
Look out for sneaky cheese thieves.
Put everyone in a pan and pour some more sauce on.
I'm limited in the pan department, 'cause almost everything is packed away, but I got two square ones and then a I did an enchilada stack in a pie plate for my BIL to take home.
Gotta feed the free help.
I put the cheese on his ahead of time, since he was taking it home, but for ours, I baked them till they were hot, then added the cheese and baked them for another 10 minutes or so.
The people in my house are a far cry from vegetarian, but they tore these bad boys up.
So, so good.
Here's dinner on my plate:
Veggies, it's what's for dinner.
Please see my sidebar for the parties I link up to.