Roasted Vegetable Enchiladas

18 60 328
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 8
Roasted Vegetable Enchiladas
Health Highlights


1/2 cup Black beans, canned
2 tbsp Cilantro (coriander) (fresh; for sauce)
1/2 cup Cream, half and half, 10% M.F. (for sauce)
1 1/4 tsp Cumin (for sauce)
2 clove(s) Garlic (minced; for sauce)
2 can (4oz) Green chiles, canned (for sauce)
3 tbsp Olive Oil, Extra Virgin
1/2 medium pepper(s) Orange bell pepper
2 cup Pepper jack cheese (shredded)
1/2 medium pepper(s) Red bell pepper
1/2 cup Red onion
1 pinch Salt (for sauce)
1/2 small Summer squash
1/2 cup Sweet yellow corn
8 medium tortilla(s) Tortilla, corn
57 gm White mushrooms
1/2 medium pepper(s) Yellow bell pepper
1/2 small Zucchini


Chop vegetables into ¾ inch pieces.
Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan.
Roast at 400 degrees for 12-15 minutes.
Remove from oven; reduce oven temperature to 350 degrees.
Add black beans to roasted vegetables.
Heat corn tortillas slightly to soften, then fill each tortilla with approximately ⅓ cup roasted vegetable mixture.
Roll tightly and place seam-side down in 9x13 inch pan.
Repeat until all the tortillas are filled.
Prepare the chile verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves.
Pour sauce evenly over enchiladas.
Top with shredded cheese and cover with aluminum foil.
Bake at 350 degrees for 30 minutes or until cheese is fully melted.
Top with fresh cilantro.

Nutrition Facts

Per Portion

Calories 328
Calories from fat 182
Calories from saturated fat 84
Total Fat 20.3 g
Saturated Fat 9.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.4 g
Cholesterol 41 mg
Sodium 446 mg
Potassium 325 mg
Total Carbohydrate 25.7 g
Dietary Fiber 4.5 g
Sugars 2.7 g
Protein 13.0 g

Dietary servings

Per Portion

Grain 0.9
Milk Alternative 0.7
Vegetables 1.2

Energy sources


Meal Type(s)