Roasted Vegetable Enchiladas

Written by Becky

Roasted Vegetable Enchiladas have become a staple around our home.  We’ve made it for friends who just had a new baby, for a river rafting trip, and just for a regular night at home.  I’ve now learned to make enough for 2-3 smaller baking dishes so that I can give away one, freeze one for another night, and enjoy the other immediately.  Do you have any dishes you do this with?  My sister once told me that she often doubles the recipe when she makes a dish that freezes well and now I love having a few items stored away in the freezer for those busy nights.

This recipe is also great for cleaning out the fridge.  Sometimes when I hear that term for a recipe it kind of grosses me out but for me it just means, using what you have in the fridge instead of having to go out and buy more ingredients.  Not only is this a money saver but recipes like this encourage me to not waste anything that I’ve purchased.  There is just something about throwing away produce in the fridge that I hate. I always try to use what I have and come up with a recipe from there.  Below you can see that you can use whatever vegetables you have on hand.

On that same note… have you tried delicious?  It is a website tagging tool. Its similar to pinterest but you can save sights with tags so that when you go back and search for something you can search through a tag.  I use it to save and tag all of my recipes.  I can tag the recipes by ingredient so that when you have a random assortment of items in your fridge waiting to be used, then you can just search your delicious account for a recipe using those ingredients. I frequent the site, especially at the end of the month when I’m trying to use up what I have.  If you don’t already have an account, you should start one, or you can just use mine, here: The Vintage Mixer Delicious Account (a little gift from me to you).  I have tons of yummy recipes stored there from the past few years!  Since it is my personal account, I have some random tags that you may or may not enjoy, like, joshrecipes (recipes that I know my husband will enjoy) and recipesforguests (recipes that I think would be fun to make when we have friends over).  If you would like to search by ingredient, just type an ingredient into the top tag search tool. I hope you find it useful for making the most out of what you have!

Roasted Vegetable Enchiladas

Rating: 41

Yield: 3 square baking dishes

Serving Size: 12 - 15

Roasted Vegetable Enchiladas


  • 3 cayenne chiles, sliced then (use any spicy chile here)
  • 2 bell peppers of any color, sliced
  • 1 head of cauliflower, cut into bite size chunks
  • 1-2 sweet potato, peeled and cut into bite size cubes (or you can use butternut squash)
  • 1 medium onion, halved and slivered
  • 1 1/2 cups corn kernels, fresh or frozen
  • 3 T olive oil
  • 3 tsps ground cumin
  • 3 garlic cloves, minced
  • salt and black pepper
  • 1 large can or jar of enchilada sauce (our favorite is 'El Pato')
  • 2 cups spinach leaves (about 2 big handfuls)
  • about 25 corn tortillas, cut into fourths
  • 2-3 cups shredded cheese (I used a spicy blend)
  • 1/2 cup chopped fresh cilantro
  • serve with cilantro and Greek Yogurt (we use this exclusively, instead of sour cream)


  1. Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
  2. Place the sweet potato and cauliflower on the baking dish first (they take the longest to roast). Drizzle with olive oil. After about 10 minutes add the chiles, bell peppers, onion, and corn kernels onto the pan. Drizzle a bit more olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 20-30 more minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
  3. Prepare 3 square baking dishes with nonstick spray. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with a layer of vegetables, a handful of spinach, and cheese. Make a second layer of tortilla, sauce, vegetables, spinach, and cheese. Top with with a layer of tortillas, sauce, vegetables, and cheese. Cover with aluminum foil.
  4. Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
  5. Let it sit for 5 minutes and cut into squares. Serve with greek yogurt and cilantro.


adapted from Perry's Plate

If you freeze the dish, bake for 45-50 minutes or until bubbly

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