Here’s the thing about enchiladas. I always want them. Chicken enchiladas, beef enchiladas, cheese enchiladas, green sauce, red sauce, Tex-mex, homemade… I want them. I want them ALL. So what’s a girl to do when she’s trying to lose that holiday food baby? VEGETABLE enchiladas, obviously. Totally healthy!
All jokes aside, these are definitely lighter enchiladas. There’s a fair amount of cheese in the recipe, but you can always tinker with that if you’re worried about it. The smoky, spicy, easy red sauce is mostly tomato sauce and spices. And of course, you’ve got an assortment of roasted veggies in every bite. Pretty decent compromise if you ask me.
makes 8 enchiladas
1 cup butternut squash, chopped into 1/2 inch cubes
1 medium sweet potato, chopped into 1/2 inch cubes
1 red bell pepper, chopped into 1/2 inch cubes
1/4 red onion, chopped
1 can black beans, drained and rinsed
2 cups Mexican cheese
Red Enchilada Sauce
optional toppings: cilantro, sour cream, avocado, radish
Red Enchilada Sauce
1/3 cup California chile powder
1/3 cup vegetable oil
3 tbsp flour
1 cup tomato sauce
1 cups water
1/3 tsp cumin
1/4 tsp onion salt
1/4 tsp garlic powder
Preheat your oven to 400 degrees and assemble your chopped vegetables on a baking sheet. Drizzle with olive oil and toss to coat. Roast for 20 minutes, until soft and a little crispy. Turn the oven back down to 375.
Meanwhile, make the sauce. Heat vegetable oil over a large skillet, then stir in chile powder and flour. Cook over medium-low heat for a few minutes, until the sauce starts to darken and turn a rich, nutty brown. Add tomato sauce, water, and other spices. Cook for ten minutes, until sauce has thickened up. (If you like a lighter sauce, add another 1/2 cup of water.)
Assembly is pretty straight forward. Lay your corn tortilla on a flat surface and spread the top of it with a spoonful of red sauce. Top with cheese, beans, and vegetables, and roll up. Place seam-side down in a greased 9×13 baking dish. Repeat with the remaining ingredients, then spread the rest of the sauce over each enchilada.
Bake at 375 degrees for 20 minutes. Remove from the oven and sprinkle with the remaining cheese. Bake for another 10 minutes, until cheese is melted and bubbly. Yessss.
Add your choice of topping (cilantro, sour cream/Greek yogurt, avocado, radish, etc.) and serve with quick Mexican rice or a side salad.
These enchiladas disappear FAST, so you might want to double the recipe if there’s more than two of you eating. I could have easily eaten ten more of these without batting an eye… It’s the sauce that really knocks it out of the park. You’ll see.
And in case you’re curious, here’s the nutritional info for one enchilada, according to MyFitness Pal: