Roasted Vegetable Enchilada Recipe

Roasted Vegetable Enchilada

Colorful enchiladas that are filled with onions, mushrooms, bell peppers and pinto beans are sweat-free to make and can easily be created ahead of time.

They are perfect to serve to your family and friends. Pass some chopped fresh cilantro, dried avocado and some crumbled queso fresco at the table.



  • 3 cloves garlic, minced
  • 1 cup chopped yellow onion
  • 1 poblano pepper, or green bell pepper
  • 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
  • 1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground chipotle pepper, (optional)
  • 1 teaspoon salt
  • 1 cup vegetable broth
  • 2 teaspoons extra-virgin olive oil


  • 8 ounces cremini (baby portobello) mushrooms, diced
  • 3 bell peppers, (1 each red, yellow and orange), diced
  • Freshly ground pepper, to taste
  • 3/4 cup diced red onion
  • 12 6-inch corn tortillas
  • 1 15-ounce can pinto beans, rinsed
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt


  1. At 425°F, preheat oven.
  2. To make the sauce. Roast bell peppers or poblano peppers over a direct flame on a gas burner, and turn them frequently with the tongs until charred. (You can char them under the broiler turning for about 5 to 7 minutes) Transfer them in a bowl, cover the bowl with plastic wrap and then set to steam for about 10 minutes.
  3. In the meantime, in a medium saucepan, heat 2 teaspoon of oil over medium heat. Add garlic, yellow onion, chili powder, cumin, ground chipotle, paprika and 1 teaspoon of salt and cook, mix occasionally until they are softened for about 5 minutes. Then remove the saucepan from the heat.
  4. Start peeling off the peppers, throw the seeds and stems, and then chop. Add the peeled peppers into the saucepan together with the broth, chopped tomatoes and chopped cilantro. And in a medium heat, cook at a constant simmer but do not cover, until the tomatoes have broken down and the liquid is slightly reduced, that’s about 10-15 minutes. Transfer the hot liquid into a blender and then puree. Be extra careful when pureeing hot liquids.
  5. To make the filling: while simmering the sauce, place mushrooms, red onions, and bell peppers in a single layer using a rimmed baking sheet. Sprinkle with ¼ teaspoon salt and pepper and drizzle with 4 ½ teaspoon of oil. Roast, stirring constantly halfway, up until the vegetables are soft and brown, for 15 minutes over-all. Transfer the vegetables in a big bowl and put in the beans and stir. Lower the temperature of the oven to 375°.
  6. To make the enchiladas: in a 9×13 inch baking dish, spread about half a cup of the sauce. Put a skillet in medium heat. Both sides of the tortilla should be coated with cooking spray. Heat it in the skillet, with each side for 5-10 seconds; at the same time adjusting the heat of it gets too hot.  Spread 1 tablespoon of sauce and 1/3 cup of the filling in the middle of the tortilla, and then roll it to enclose the filling. Put them seam-side down in a baking dish. Repeat procedure with the remaining tortillas, sauce and filling. Then spread what’s left of the filling and sauce over the enchiladas.
  7. Bake them until hot for 15 minutes but do not cover. Serve the enchiladas; garnished the dish with cilantro leaves and diced fresh tomatoes on top. Enjoy!