Roasted Vegetable Enchiladas

My latest dinner accomplishment has been Stacked Roasted Vegetable Enchiladas inspired by Eat, Live, Run

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First roasting the vegetables in a pan of oil and garlic gives them a wonderful fusion of flavor as well as a nice softness.

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My veggie enchiladas consisted of sweet potato, cauliflower, red pepper, pablano better and onions! Yum!

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After the veggies were roasted I layered tortillas and salsa in between the veggies.

The top layer got a bit of cheese added to the top for good measure! Easy as that!

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Lots of good stuff going on here!

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Yum!

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What’s the best thing you have made lately?

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5 Comments

  • Reply Allison December 1, 2011 at 9:00 am

    Those enchiladas look delic! Great idea to switch it up from the “usual” Mexican ingredients 🙂 I have a bunch of random things in my fridge and some whole wheat tortialls, maybe I’ll try making some “unusual” enchiladas myself!

  • Reply Katelyn @ Chef Katelyn December 1, 2011 at 3:21 pm

    Lahhhhve! Load it up with the veg, girl.

  • Reply Marisa @The College Cuisiner December 1, 2011 at 5:24 pm

    Wow that looks incredible! I think the best thing I’ve made lately would be fresh crantinis for Thanksgiving, but I think I will be making these all season!

    http://thecollegecuisiner.blogspot.com/2011/11/thanksgiving-2011-part-1.html

  • Reply Patty O December 1, 2011 at 9:51 pm

    A very healthy alternative to the meat, beans and cheese! Very colorful too!

  • Reply Suzanne December 2, 2011 at 11:51 am

    These look really good! That’s a ton of veggies in there!

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