Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.
Ingredients :
2 cups enchilada sauce divided
8 small corn tortillas 6-inch
2 cups shredded pepper jack cheese divided
2 tablespoons chopped fresh cilantro
Vegetable Filling
6 cups cauliflower florets cut into small florets
1 red bell pepper diced
1 small zucchini diced
3 cloves garlic minced
2 tablespoons olive oil
2 tablespoons taco seasoning
½ teaspoon black pepper
Directions :
Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9x13 baking dish.
Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
