Dinner

Roasted Vegetable Enchiladas is for Dinner.

Roasted Vegetable Enchiladas takes 15 minutes to prepare.

Roasted Vegetable Enchiladas takes 55 minutes to cook.

Roasted Vegetable Enchiladas makes 10 servings.

The ingredients for Roasted Vegetable Enchiladas are:

*Summer Squash, 1 medium
Zucchini, baby, 1 medium
Cauliflower, raw, 1.5 cup
Broccoli, fresh, 3 cup, chopped or diced
*Peppers, sweet, red, fresh, 1 large
Onions, raw, 1 small
Mushrooms, fresh, 226.7 grams
America's Choice Chili Hot Beans, 1.5 cup
*Carlita Enchilada Sauce Mild, 2 cup
*Cotija Queso Seco Cacique cheese, 6oz
*Carlita's Salsa Verde - SS = 2 Tbsp., 20 tbsp
Tumaro's Salsa "low in carbs" Tortillas, 10 Tortillas
*Extra Virgin Olive Oil, 1 tbspn

Here is how you make Roasted Vegetable Enchiladas:

Chop up all veggies into bite size pieces, toss in Olive oil - spread out on a baking Sheet and bake at 400 for 30minutes - until they are soft and edges are just starting to brown. Take out and let cool - turn oven down to 350. Spread Enchilada sauce inside tortilla - put beans first, cheese and then top with veggies. Place them seam side down in baking dish that has been sprayed with non-stick spray. Top with remaining enchilada sauce and two tblspn's per enchilada of the salsa verde. Bake for 20 minutes - then sprinkle the little bit of left over cheese on top of each and bake for an additional 5 minutes until cheese is melted. Serving Size:?Makes 10 Enchiladas

The nutritional information for Roasted Vegetable Enchiladas is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 232.6

• Total Fat: 9.9 g
• Cholesterol: 0.0 mg
• Sodium: 925.5 mg
• Total Carbs: 29.7 g
• Dietary Fiber: 9.9 g
• Protein: 13.3 g

Roasted Vegetable Enchiladas is Mexican cuisine.

The dietary needs meet for Roasted Vegetable Enchiladas is Vegetarian