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enchiladas with roasted vegetables seen from above topped with coriander, spring onion and lime.

Enchiladas with roasted vegetables

The Mexican classic with an autumnal twist: roasted seasonal vegetables. Perfect for a cosy homemade meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Mexican
Servings 4 people

Equipment

  • oven
  • Blender or hand mixer
  • Pan
  • Oven tray

Ingredients
  

Roasted vegetables

  • 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)
  • salt
  • pepper

Sauce

  • olive oil
  • ½ onion, roughly diced
  • 3 cloves of garlic, diced
  • salt
  • 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
  • pepper
  • 400 grams beans, black or kidney
  • 125 grams corn

Enchiladas

  • 8 tortillas (corn or wheat)
  • 150 grams vegan cheese I love the Bute Island cheddar

Instructions
 

Roasted vegetables

  • 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.

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.

Enchiladas

  • 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.

Notes

This recipe can easily be made gluten free if you use corn tortillas! 
You can keep the enchiladas in the fridge up to 5 days and just reheat as you please.
Keyword Autumnal, Mexican, Seasonal
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