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Vegetable Enchiladas Recipe

Looking for an easy Vegetable Enchiladas recipe? Learn how to make Vegetable Enchiladas using healthy ingredients.


Submitted by karmakrash

Makes 12 servings



Healthy filling, and the tortillas aren't fried. You can use Jack cheese or Mozzarella instead of the cheddar if you wish (I usually prefer white cheese). This is an elaborate dish that requires a lot of preparation.

Recipe Ingredients for Vegetable Enchiladas

2 red bell peppers, roasted
2 yellow bell peppers, roasted
1 poblano pepper, roasted
1 large onion, chopped
3 cloves garlic, minced
1 zucchini, cubed
1 yellow squash, cubed
1 small sweet potato, cubed
1 cup papaya, cubed
2 tbsp olive oil
12 corn tortillas
1/4 cup fresh cilantro, chopped
3 tbsp fresh basil, chopped
4 cups vegetable broth
3 pounds roma tomatoes, roasted
1 onion, sliced into rings then roasted
3 cloves garlic, minced
1/2 serrano pepper, seeded (or to taste)
1 tsp cumin
1/2 tsp cinnamon
4 oz cheddar cheese, grated

Recipe Directions for Vegetable Enchiladas

  1. To prepare the filling: roast, peel, and chop the peppers. Be sure to catch all the juices.

  2. Par boil the sweet potatoes for approximately 5 minutes, or until crisp tender.

  3. Saute the onions and garlic in the oil in a large pot until the onions are translucent. Add sweet potato and cook for another 2-3 minutes. Add the squash, papaya and roasted peppers and cook for another 30 seconds. Stir in the herbs and juice from the roasted peppers.

  4. Remove from heat, cover and let the mixture set for 10 minutes or more.

  5. To prepare the sauce: puree the roasted tomatoes, roasted onion, serrano pepper, and garlic in a food processor or blender. Add the cumin and cinnamon and whirl until well blended.

  6. Pour the mixture into a large sauce pan, add the broth, and heat through.

  7. To prepare the enchiladas: ladle some of the sauce into a large baking pan, 2" deep. This prevents sticking (no oil required).

  8. Heat the tortillas in the microwave, 2 or 3 at a time, for 30 seconds to 1 minute. The tortillas should be pliable, not brittle.

  9. Place a tortilla in the pan, top with some of the filling then roll, seam facing down.

  10. Pour the sauce over the enchiladas, covering them completely but taking care not to disturb them. Sprinkle with cheese, cover with foil, and bake at 350 degrees for 20 minutes (or until the sauce begins to bubble. Remove the foil and let cook for another five minutes.

Categories

Vegetables, Main Dish, Roast, Vegetarian

Nutrition Facts
Serving Size 346.5g
Amount Per Serving
Calories
184
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
339mg
14%
Potassium
673mg
19%
Total Carbohydrates
24.4g
8%
Dietary Fiber
5.0g
20%
Sugars
7.8g
Protein
7.8g
Vitamin A 71% Vitamin C 151%
Calcium 13% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in phosphorus
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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