Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

10 Reviews
From: EatingWell Magazine September/October 2007

Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead—perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Sauce
  • 1 poblano pepper, or green bell pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground chipotle pepper, (optional)
  • 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
  • 1 cup vegetable broth, (see Note)
  • 1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
  • Filling
  • 3 bell peppers, (1 each red, yellow and orange), diced
  • 8 ounces cremini (baby portobello) mushrooms, diced
  • 3/4 cup diced red onion
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 15-ounce can pinto beans, rinsed (see Note)
  • 12 6-inch corn tortillas


  • Active

  • Ready In

  1. Preheat oven to 425 °F.
  2. To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
  3. Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
  4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
  5. To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 °.
  6. To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
  7. Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.
  • Make Ahead Tip: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days.
  • Note: Check labels of vegetable broth, spices and beans: some brands may contain unexpected allergens or gluten, which people with celiac disease can't tolerate.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 2 enchiladas
  • Per serving: 254 calories; 7 g fat(1 g sat); 9 g fiber; 43 g carbohydrates; 8 g protein; 51 mcg folate; 0 mg cholesterol; 7 g sugars; 825 IU vitamin A; 71 mg vitamin C; 97 mg calcium; 2 mg iron; 768 mg sodium; 736 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 starch, 2 vegetable, 1 1/2 fat

Reviews 10

March 25, 2015
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By: Granny48
Work Intensive I was really anticipating this recipe based on how good the sauce tasted, however the finished product turned out very dry. It was labor intensive, because I made it all in one day. Not sure, if I will make again. Pros: Sauce is awesome Cons: Recipe turned out too dry
March 14, 2013
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By: EatingWell User
Takes time but worth every minute I made this recipe tonight and it was full of wonderful flavors and healthy too. I followed the recipe step by step with one small addition of a jalape+¦o pepper along with my poblano pepper to add a little spice to the sauce. It took me 1.5 hours from start to finish but so worth it. I have a couple of enchiladas left over for lunches tomorrow. I donGÇÖt use canned products so everything from the chopped tomatoes to the pinto beans was fresh. I soaked the beans overnight. I clean up along the way so by the time it came out of the oven I only had the casserole dish and dinner plates to clean up. Not too bad. In my opinion, better than any restaurant and everyone loved it. Pros: Healthy and flavorful
January 03, 2013
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By: EatingWell User
Healthy and delicious sauce! This sauce is way better than store bought, canned sauce. I will use this in all my enchilada recipes.
January 10, 2012
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By: EatingWell User
Best Enchilada Recipe EVER!!! This is not just one of the best enchilada recipes, but one of the best recipes I've EVER tried! This will surely become a staple in my house. I added a tablespoon of white cheddar cheese to each tortilla which only ups the calories a little. This recipe cost me an hour and a half in the kitchen, but if you can find the time every now and again, it is soooooooo worth it :) Pros: Soooooooo delicious and healthy :) Cons: Takes forever to make...
November 28, 2011
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By: EatingWell User
No more store bought sauce-ever! Delicious, spicy enchilada sauce! I will never buy a canned enchilada sauce again! Not only do I know what is in the sauce we are going to eat, but is is waaaayyyy better than the store bought version! I will use it on chicken enchiladas too! Yum! Pros: Can be made ahead. Vegans and meat eaters will love! Cons: prep
April 03, 2011
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By: damwilki
AMAZING SAUCE! This recipe was so worth the time commitment. Don't skimp, do the whole thing! I used one can of diced tomatoes w/ green chilies instead of chopping tomatoes. Added a good spice level, as well. I served them with lime, cilantro and sliced avocado. Will definitely make this again! Pros: flavor, vegetarian, fresh produce Cons: time
July 06, 2010
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By: mrs. no-no
These enchiladas are great - - all the Mexican flavor, but not the heaviness that sometimes comes with Mexican food....and, of course, fast and easy (I roasted the veggies the day before and used canned sauce and the whole thing came together fast and easy once I got home from work).
June 30, 2010
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By: allyrae
OMG! Sooooo good!! Yes, this recipe takes FOREVER to make, but the end result is well worth it! The homemade enchilada sauce is really what makes this recipe great, so it would be completely adaptable for burritos or fajitas. I'm not sure how spicy this recipe is when followed, because I substituted one chipotle pepper in adobe sauce for the chipotle powder but it really had some heat which I love, but way too much for my 2 year old. There are a lot of great recipes on this site, but I felt this one tasted like something you would have at a fantastic Mexican restaurant! Try it and you will see!!!
March 01, 2010
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By: EatingWell User
My husband made these for dinner one night and they were wonderful! The sauce seems a little cumbersome but the falvor was most excellent. We will definately make these again.