I finally got back into the kitchen this weekend! I so desperately needed this weekend at home so I could wet my whistle with all the Three Rivers produce in my fridge. And though turning on the oven in 100-degree heat isn’t ideal, it’s totally worth it for this dinner.
Roasted Vegetable Enchiladas
Keywords: bake roast entree vegetarian Mexican summer
Ingredients (serves 2-4)
- 3 large zucchini or summer squash, diced (about 4 cups once chopped)
- 3 tbsp extra virgin olive oil, divided
- 5-6 slicing tomatoes, cored, seeded, and halved
- 4-6 banana peppers, halved and seeded
- Garlic salt
- Chili powder
- 1 small red onion, diced
- 1 15 oz. can black or pinto beans, rinsed and drained
- 1 cup queso fresco or cotija
- 5 large or 8 small tortillas
- 12 oz. enchilada sauce
- 1 avocado, for topping
- 1 lime, for topping
Preheat the oven to 425 degrees. Place the zucchini and summer squash on a baking pan and sprinkle a dash of garlic salt, cumin, and chili powder. Use as much or as little spice as you like. Drizzle with a tablespoon of olive oil and toss with your hands to coat. Spread them evenly across the pan and if it looks too crowded, use a second pan. Repeat this process with the tomatoes and banana peppers, spreading them evenly on their own pan. Roast for about 20-30 minutes (watch tomatoes and peppers – I took them out at 20 minutes and kept the squash in for 30). Remove and cool, and turn the oven down to 375.
While the veggies are roasting, combine the onion, beans, and 3/4 cup of cheese in a large bowl. Roughly chop the peppers and tomatoes and add all the cooled veggies to the bowl. Toss gently.
In an rectangle baking dish, pour 1/2 the enchilada sauce to cover the bottom. Fill each tortilla with 3-4 large spoonfuls of filling and roll them up. Lay them seam-side down in the baking dish, fitting tightly. Drizzle a tablespoon of olive oil over the tortillas, then cover with the remaining sauce and the rest of the cheese. Bake for 20 minutes, then cool for 5 minutes. Top with avocado and lime juice!
A couple notes about this recipe:
- You are more than welcome to make your own enchilada sauce (in fact, Sprouted Kitchen links to a great recipe!), but I took Sara’s suggestion and bought a bottle from Trader Joe’s.
- You can dice the squash and zucchini as small or large as you want. I like the triangle technique, as seen above. I think bite-sized is best.
- I would have added cilantro had I had some.
- Add or subtract any summer vegetables you like!
Another note – eat any extra filling like a salad!
This recipe was such a great use of every summer veggie you can imagine. Add eggplant, garlic, jalapeno, green pepper, or whatever else is coming out of your garden.
And the TJ’s enchilada sauce is really tasty, with a little spice!
The avocado cools down the spice just a little bit and leaves you with a refreshing after taste.
Totally worth turning on the oven, and though the process takes time, it really isn’t that much work. Chop your heart out!
Question: What’s the best dish you’ve made using summer vegetables?