Roasted Vegetable Stacked Enchiladas
There’s something magical about the combination of roasted vegetables nestled between layers of tortillas, all smothered in gooey cheese and salsa. Roasted Vegetable Stacked Enchiladas has become a beloved dish in my home, especially during the cozy fall months when the air turns crisp and the leaves transform into vibrant hues. I remember the first time I tried this recipe; I was looking for a way to use up the abundance of seasonal produce from the farmer’s market. As I pulled ingredients from my pantry and fridge, I couldn’t help but feel excited about the deliciousness that was about to unfold.
As the vegetables roasted, their aromas filled my kitchen, creating an inviting atmosphere that made everyone congregate around the table. The hearty layers of flavors in the Roasted Vegetable Stacked Enchiladas are perfect for family dinners or casual gatherings with friends. It’s a dish that encourages sharing, laughter, and the appreciation of good food made with love. Every bite is a celebration of the vibrant taste of roasted vegetables, the creaminess of melted cheese, and the satisfying crunch of tortillas. It’s not just a meal; it’s an experience that warms the heart and satisfies the soul.
Recipe Snapshot
1 hr 20 mins
20 mins
60 mins
Medium
320 kcal
10 g
Keto, Paleo, Whole30
15 g
Oven, Grater, Mixing Bowl, Baking Sheet, Chef’s Knife, Cutting Board
What You’ll Enjoy About This Roasted Vegetable Stacked Enchiladas
1. Packed with Flavor
The Roasted Vegetable Stacked Enchiladas are bursting with flavor thanks to the roasted vegetables. Each veggie adds its unique taste, creating a rich, complex profile that dances on your palate.
2. Healthy and Wholesome
This dish is a fantastic way to incorporate more vegetables into your diet. With ingredients like sweet potatoes, bell peppers, and cauliflower, you’re getting a nutrient-rich meal that’s both filling and healthy.
3. Versatile Ingredients
You can easily switch up the veggies based on what’s in season or what you have on hand. This flexibility makes it a great option for meal prep or using leftovers creatively.
4. Perfect for Sharing
The Roasted Vegetable Stacked Enchiladas are perfect for gatherings. They can be made in advance and easily transported, making them a hit at potlucks or family get-togethers.
5. Comfort Food Appeal
There’s something inherently comforting about cheesy, layered enchiladas. They evoke feelings of home and warmth, making them a go-to comfort food during cold evenings.
6. Satisfying Texture
The combination of crispy tortillas and creamy cheese creates a delightful texture that complements the tender roasted vegetables beautifully.
Ingredients to Make Roasted Vegetable Stacked Enchiladas
The ingredients in Roasted Vegetable Stacked Enchiladas work in harmony to create a wholesome and flavorful meal. Each component plays a significant role, from the earthy sweetness of the sweet potato to the vibrant crunch of the bell peppers. The blend of spices adds depth, while the cheese brings it all together with its comforting creaminess.
- 1 medium-sized sweet potato, chopped: This root vegetable adds natural sweetness and a hearty texture.
- 1 medium-sized head cauliflower, chopped into florets: Cauliflower offers a mild flavor and a lovely bite when roasted.
- 1 medium-sized yellow onion, diced: Onions bring aromatic richness that enhances all other flavors.
- 1 red bell pepper, cut into matchsticks: Sweet and crunchy, it adds a pop of color and flavor.
- 1 orange bell pepper, cut into matchsticks: Similar to the red variety, it brings sweetness and vibrancy.
- 1 pasilla pepper, cut into matchsticks: This mild pepper adds a slightly smoky flavor.
- ¼ cup avocado oil, divided: A healthy fat that is used for roasting and enhances the dish’s richness.
- 1 tsp sea salt: Essential for bringing out the natural flavors of the vegetables.
- 1 Tbsp chili powder: Adds warmth and depth to the dish.
- 12 corn tortillas, halved: These provide the foundation for the enchiladas.
- 1 (16-oz) jar tomato salsa, or homemade salsa of choice: A flavorful addition that ties the layers together.
- 1 cup mild cheddar cheese, grated: Melts beautifully for a creamy topping.
- 1 cup Jack cheese, grated: Adds a different dimension of creaminess and flavor.
Recipe Steps for Roasted Vegetable Stacked Enchiladas
Making Roasted Vegetable Stacked Enchiladas is a fun and rewarding experience. You’ll love the process of layering the ingredients and watching the flavors meld together as they bake. Here’s how to prepare this delicious dish step by step.
Preheat your oven to 375° F. Line two baking sheets with parchment paper.
In a large mixing bowl, combine the chopped sweet potato, cauliflower, yellow onion, red bell pepper, orange bell pepper, and pasilla pepper. Drizzle with avocado oil, and sprinkle with sea salt and chili powder. Toss everything together until the vegetables are evenly coated with oil and spices.
Spread the seasoned vegetables evenly on the prepared baking sheets. Roast in the oven for about 20 to 30 minutes, or until they are golden-brown and tender. Stir halfway through to ensure even cooking.
Once roasted, reduce the oven temperature to 350° F.
In a large casserole dish, pour ¼ cup of salsa into the bottom. Spread it around to cover the base.
Arrange 8 of the halved corn tortillas in the casserole dish. It’s okay for them to overlap slightly.
Layer one-third of the roasted vegetables over the tortillas. Then sprinkle one-third of the mild cheddar cheese and one-third of the salsa over the top.
Repeat the layering process two more times: tortillas, vegetables, cheese, and salsa. End with a final layer of roasted vegetables and top with the remaining cheese.
Place the casserole dish on the center rack of the oven and bake for about 30 minutes, or until the cheese is melted and bubbly.
Once baked, remove the enchiladas from the oven and let them cool for at least 20 minutes before cutting them into squares and serving. If you’re transporting them, allow them to cool to room temperature, then cover with plastic wrap or foil.
Things Worth Knowing
- Roasting Tip: Roasting vegetables at a high temperature caramelizes their natural sugars, enhancing their flavor.
- Layering Technique: Ensure even distribution of ingredients in each layer for a balanced flavor in every bite.
- Cooling Time: Allowing the dish to cool before cutting helps the layers set, making serving easier.
- Ingredient Flexibility: Feel free to substitute vegetables based on what you have available for a unique twist.
Tips for Success
To ensure your Roasted Vegetable Stacked Enchiladas come out perfectly, consider these helpful tips:
- Storage: Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven for best results.
- Freezing: You can freeze unbaked enchiladas. Just cover them tightly with foil and store for up to three months. Bake from frozen, adding extra cook time.
- Pairing: Serve with a side salad or guacamole for a fresh contrast to the warm enchiladas.
- Vegetable Prep: Pre-chop your vegetables the night before to save time and make assembly quicker.
- Cheese Choices: Experiment with different cheese blends for varied flavors, such as pepper jack for some heat.
- Spice Level: Adjust the amount of chili powder to suit your heat preference.
- Garnish: Top with fresh herbs like cilantro or green onions before serving for added freshness.
Serving Suggestions
When it comes to serving Roasted Vegetable Stacked Enchiladas, the possibilities are endless. Here are some fantastic ideas:
- With a Side Salad: Pair these enchiladas with a light green salad dressed in a tangy vinaigrette for a refreshing counterbalance.
- Garnished: Top with fresh cilantro, diced avocado, or sour cream for added richness and flavor.
- Occasions: Perfect for family dinners, weeknight meals, or casual gatherings, these enchiladas can impress at any occasion.
- Storage Tips: Keep any leftovers in an airtight container in the fridge for up to four days; they reheat beautifully.
- Seasonal Pairings: Enjoy these enchiladas during fall, when vegetables are at their peak and celebrations are abundant.
- Make Ahead: Prepare the dish in advance and bake it right before serving to simplify meal time.
FAQ
Conclusion
The Roasted Vegetable Stacked Enchiladas truly stands out as a wholesome and satisfying dish that brings everyone together. With layers of roasted vegetables and melted cheese, it’s a comfort food that you’ll love serving. I encourage you to try this recipe; it not only tastes fantastic but is also a great way to incorporate healthy veggies into your meals. You won’t be disappointed with this delicious creation!
Roasted Vegetable Stacked Enchiladas
Ingredients
Equipment
Method
- Preheat your oven to 375° F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the chopped sweet potato, cauliflower, yellow onion, red bell pepper, orange bell pepper, and pasilla pepper. Drizzle with avocado oil, and sprinkle with sea salt and chili powder. Toss everything together until the vegetables are evenly coated with oil and spices.
- Spread the seasoned vegetables evenly on the prepared baking sheets. Roast in the oven for about 20 to 30 minutes, or until they are golden-brown and tender. Stir halfway through to ensure even cooking.
- Once roasted, reduce the oven temperature to 350° F.
- In a large casserole dish, pour ¼ cup of salsa into the bottom. Spread it around to cover the base.
- Arrange 8 of the halved corn tortillas in the casserole dish. It’s okay for them to overlap slightly.
- Layer one-third of the roasted vegetables over the tortillas. Then sprinkle one-third of the mild cheddar cheese and one-third of the salsa over the top.
- Repeat the layering process two more times: tortillas, vegetables, cheese, and salsa. End with a final layer of roasted vegetables and top with the remaining cheese.
- Place the casserole dish on the center rack of the oven and bake for about 30 minutes, or until the cheese is melted and bubbly.
- Once baked, remove the enchiladas from the oven and let them cool for at least 20 minutes before cutting them into squares and serving. If you're transporting them, allow them to cool to room temperature, then cover with plastic wrap or foil.
