Roasted Veggie Enchilada Verdes

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My friend Kristin loaned me her copy of The Comfortable Kitchen by Alex Snodgrass of The Defined Dish and Roasted Veggie Enchiladas Verdes was the first recipe that jumped out at me. Mexican is not necessarily a go-to for me but this recipe was somewhat similar to Cauliflower Sheet Pan Tacos (which we love!) and the green enchilada sauce was calling my name.

Before I get into the recipe, a little about Alex and The Defined Dish. Most of her recipes are Whole 30 and even Paleo. If these are diets that you subscribe to, or you enjoy creative recipes that are healthier takes on old favorites, you might want to follow along on Instagram or even pick up one of her two cookbooks.

Now onto this dish. If you love Mexican, it’s a no brainer. If you are looking for meatless mains that even carnivores will love, look no further. If you need something to deliver to a friend for any reason at all, this is your meal. If you’re a margarita drinker, get those rims salted. And with Cinco de Mayo coming up this Thursday, I’ve got you covered! Since there are a bunch of vegetables packed into the enchiladas, the only side I served it with was chips, salsa and guacamole.

I made the green enchilada sauce (salsa verde) while the vegetables were roasting and then arranged the casserole in advance. Since I wasn’t worried about anything spoiling, I left the covered casserole on the counter and popped the dish into the oven about 20 minutes before we were ready to sit down to dinner. A perfect make-ahead dish.

So if you are looking for a flavorful recipe that hits all of the above mentioned marks, give Roasted Veggie Enchiladas Verde a try. I promise that you won’t be disappointed! Happy Cinco de Mayo and Enjoy!

Roasted Veggie Enchiladas Verde
Print Recipe

Roasted Veggie Enchiladas Verde

Servings: 4

Ingredients

For the Veggies

  • 4 c small cauliflower florets about 1 small head
  • 2 c medium-diced zucchini about 2 small zucchini
  • 1 c medium-diced seeded poblano pepper about 1 poblano
  • 2 Tbls avocado oil or other neutral oil
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

For the Green Enchilada Sauce

  • 1 Tbls avocado oil or other neutral oil
  • 1 c medium-diced white onion about 1/2 large onion
  • 1/4 c medium-diced seeded jalapeno about 1 large jalapeno
  • 3 cloves garlic peeled
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 4-oz cans mild diced green chiles
  • 1 Tbls apple cider vinegar
  • 1/2 c low-sodium vegetable broth I use Better Than Boullion
  • 1 tsp kosher salt

For the Enchiladas

  • 1 15-oz can black beans drained and rinsed
  • 1 1/2 c freshly shredded Montery Jack cheese
  • 8-10 grain-free or flour tortillas
  • roughly chopped cilantro optional for serving

Instructions

  • Preheat oven to 375F. Line a sheet pan with parchment paper.
  • Place the cauliflower florets, zucchini and poblano pepper on the lined sheet pan. Drizzle with oil, season with salt and pepper, and toss until well combined. Spread the vegetables into an even layer and bake until the cauliflower is golden brown and tender, 18-25 minutes.
  • Meanwhile, make the enchilada sauce. In a medium saucepan, heat the oil over medium heat. Add the onion, jalapeno, garlic, cumin, onion powder and garlic powder and cook, stirring often, until the onion and jalapeno are softened and the spices are fragrant, 5 to 7 minutes.
  • Transfer the sauteed onion mixture to a food processor or blender and add the diced green chiles, vinegar, vegetable broth, and salt. Blend until smooth and set aside.
  • When the vegetables are done roasting, pour the black beans and 1/2 c of the enchilada sauce over the roasted veggies on the pan. Gently toss until well combined. Add 1 cup of Montery Jack cheese and toss again.
  • To assemble, evenly coat the bottom of a 9" x 13" baking dish with 1 cup of enchilada sauce.
  • One at a time, place the tortilla in a dry cast iron or stainless steel skillet over medium heat to warm for about 30 seconds on each side, to make them more pliable. Fill each warmed tortilla with a generous 1/3 c of the filling, gently roll it up and place it seam side down in the baking dish.
  • Once done rolling the majority of the filling, pour the remaining sauce over the enchiladas. Sprinkle any leftover filling down the center of the enchiladas. Top with the remaining 1/2 c Montery Jack.
  • Cover with foil and bake for 15 minutes. Remove the foil and bake until the cheese is golden brown, 8 to 10 minutes.
  • Garnish with cilantro and sprinkle with flaky salt, if desired.