These enchiladas with roasted vegetables are so good. These enchiladas are perfect for autumn and winter. They’re filled with a lovely homemade salsa and seasonal veggies. Then topped with your favourite vegan cheese.
Seasonal roasted vegetables
I absolutely love autumnal veggies. Squash, sweet potato, kale, delicious. We’re also adding potato, onion, garlic and corn to the mix. If you don’t like any of the vegetables we’re using here, feel free to replace with one you do like! We’ll be leaving them to roast while we make the sauce.
Once we’ve popped the vegetables in the oven, we’re going to prepare the sauce. This sauce needs to be packed chock-full of flavours. Smoked paprika, dried chillies, cumin, cilantro. We’ll start by sautéing the onion, garlic, and red pepper. Then we’re adding the dried ñora chillies. I recommend you pick a dried chilli that you like. It’s also fun to experiment with different types of chillies. Serrano, poblano, green chillies, jalapeños. Those would all work lovely in this recipe. I’ve decided to take out the seeds so the spiciness doesn’t overpower the other flavours. However, if you like it spicy, leave the seeds in!
Before adding the beans and corn, it’s important to blend the sauce. Once that’s done, it’s time for assembly!
To prepare the enchiladas, get a baking tray ready with some olive oil or baking paper. You can use corn or wheat tortillas, whatever you prefer. Take a tortilla, fill it with the sauce and a generous helping of roasted vegetables. Roll it up and place it in the baking tray. You’ll continue this process until your baking tray is full. Once full, cover with sauce and cheese. Plenty of cheese. If you’d like to see a short little clip of how I assemble the enchiladas, take a look here.
Make sure you save this recipe! And if you’re looking for an autumnal dish, check out this minestrone recipe!
Enchiladas with roasted vegetables
- Blender or hand mixer
- Oven tray
- olive oil
- ½ onion, sliced
- 2 cloves of garlic, whole
- 1 potato, in small cubes
- 1 sweet potato, in small cubes
- 125 grams corn
- ½ red pepper, in cubes
- ½ small squash, in cubes
- 2 stalks of kale
- ½ tsp dried crushed chillies
- ½ tsp granulated garlic (garlic powder is also fine)
- olive oil
- ½ onion, roughly diced
- 3 cloves of garlic, diced
- ½ red pepper, diced
- 2 dried ñora chillies, washed and diced
- 800 grams tinned tomatoes
- 2 tsp paprika
- 2 tsp oregano
- 1 tsp smoked paprika
- ½ tsp dried and crushed chillies
- ½ tsp cumin
- ½ tsp coriander
- 400 grams beans, black or kidney
- 125 grams corn
- 8 tortillas (corn or wheat)
- 150 grams vegan cheese I love the Bute Island cheddar
- Preheat your oven to 200 °C (392 °F). Prepare an oven tray with some olive oil.
- Chop the onion, potato, sweet potato, the red pepper, the squash, and tear off the kale from the stem. Put everything in the oven tray with the garlic, the corn, the dried and crushed chilli flakes, salt, pepper, and granulated garlic. Put this in the oven to roast for about 30 minutes while we make the sauce.
- Heat up olive oil in a pan. Chop the onion and garlic and add to the pan with some salt. Add the red pepper. Then add the ñora chillies and all the spices and let fry for a few minutes.
- Add the tinned tomatoes and let the sauce simmer for about 15 minutes. Blend the sauce before adding the beans and corn.
- After 30 minutes, take the vegetables out of the oven. Keep the oven on 200 °C (392° F). Prepare your oven dish of choice for the enchiladas with some oil.
- To prepare the enchiladas, take a tortilla, cover with sauce, add a spoonful of roasted vegetables, roll it up, and place in the tray.
- Once you've done the 8 tortillas, cover it all with more sauce and cheese.
- Bake for about 25 minutes or until golden brown and bubbly on top.