Tuesday, October 18, 2011

Roasted Veggie Enchiladas

Not the prettiest looking dish, but is is a healthy way to get a good amount of veggies into the kids, and it's vegetarian.  I got the dish from a friend, but I have no idea how much of it is my additions.  Other than the peeling and chopping, it is labor free, and often in my house, my husband will do it because the has better knife skills.

 Roasted Veggie Enchiladas

 1/2    a butternut squash peeled and cubed (large chunks)
1    large onion
1    -3 bell peppers (variety of color is nice)
1    bulb (yes bulb not clove) of garlic peeled
Beans of some sort (I heat and season a can of black beans
       Over low heat while the veggies are cooking Make sure they aren't full of liquid or the
       enchiladas will be watery)
Cream cheese and shredded cheese of choice (jack and cheddar are good)
2 cn of Green (if you can find it) enchilada sauce (red if  You can't)
1.Pre heat oven to 400
2.Chop all the veggies (except garlic it stays in cloves)
3.Toss the veggies in olive oil and lightly salt
4.roast about an hour covered (foil or lid)
5.While the veggies roast, heat/ season etc the beans they don't need
to be hot just soft.  If you are using refried beans for example they
don't need to be heated or seasoned
6.When the veggies are soft take out (turn oven to 350 now) and mash
with a potato masher and add beans and cream cheese and mix
7.Fill tortillas with shredded cheese and veggie/bean mixture and put
in a pan that has some of the sauce spread on the bottom to prevent
8.When the pan is full top with remaining sauce and shredded cheese and
bake in 350 oven about a ½ an hour
I like to serve with mexi-rice i.e. cooked rice with a can of mexi corn

and maybe some chopped tomato

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