Oven Roasted Vegetable Enchiladas
- Number of Servings: 1
Ingredients
1 eggplant1/2 head cauliflower1 red bell pepper1 red onion10 small red potatoes5 cloves of garlic1 container of sliced mushroomsolive oil, salt and pepper as needed 1 package flour tortillas1/2 pint sour cream1/2 cup grated cheese1 large can enchilada sauce (I used red, mild)
I actually invented a recipe!....I had something similiar, potato enchiladas, but they were boring, so I came up with this variation.
Oven Roasted Vegetable Enchiladas
Chop all vegetables into medium/small cubes, place onto roasting pan, drizzle with olive oil, salt and pepper.
Roast at 400 degrees until tender and slightly browned. Half way through browning, turn veggies.
Remove from pan, let cool.
Enchilada Filling:
Place cooled veggies in large bowl.
Add
1 cup sour cream
1 large can sliced olives,
1/2 to 1 cup of finely grated cheese
1/2 teaspoonchili powder, as much as you think
add more salt, pepper to taste. Mix well.
Spray large 12 x 14 dish with Pam.
Place 1/4 of the enchilada sauce onto bottom of pan.
Fill flour tortillas with 2-3 Tablespoons of filling, roll up enchiladas, place seam side down in pan, reapeat until filling is gone.
Bake at pre-heated 350 degree oven for 30 minutes. Sprinkle top with grated cheese, bake 5 more minutes, or until bubbling and cheese is melted.
Number of Servings: 1
Recipe submitted by SparkPeople user ZANNERS18.
Oven Roasted Vegetable Enchiladas
Chop all vegetables into medium/small cubes, place onto roasting pan, drizzle with olive oil, salt and pepper.
Roast at 400 degrees until tender and slightly browned. Half way through browning, turn veggies.
Remove from pan, let cool.
Enchilada Filling:
Place cooled veggies in large bowl.
Add
1 cup sour cream
1 large can sliced olives,
1/2 to 1 cup of finely grated cheese
1/2 teaspoonchili powder, as much as you think
add more salt, pepper to taste. Mix well.
Spray large 12 x 14 dish with Pam.
Place 1/4 of the enchilada sauce onto bottom of pan.
Fill flour tortillas with 2-3 Tablespoons of filling, roll up enchiladas, place seam side down in pan, reapeat until filling is gone.
Bake at pre-heated 350 degree oven for 30 minutes. Sprinkle top with grated cheese, bake 5 more minutes, or until bubbling and cheese is melted.
Number of Servings: 1
Recipe submitted by SparkPeople user ZANNERS18.
Nutritional Info Amount Per Serving
- Calories: 34.7
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 236.6 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 2.5 g
- Protein: 0.8 g
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