Mexican

Oven Roasted Vegetable Enchiladas is for Dinner.

Oven Roasted Vegetable Enchiladas takes several minutes to prepare.

Oven Roasted Vegetable Enchiladas takes several minutes to cook.

Oven Roasted Vegetable Enchiladas makes 1 servings.

The ingredients for Oven Roasted Vegetable Enchiladas are:

1 eggplant
1/2 head cauliflower
1 red bell pepper
1 red onion
10 small red potatoes
5 cloves of garlic
1 container of sliced mushrooms
olive oil, salt and pepper as needed

1 package flour tortillas
1/2 pint sour cream
1/2 cup grated cheese
1 large can enchilada sauce (I used red, mild)

Here is how you make Oven Roasted Vegetable Enchiladas:

I actually invented a recipe!....I had something similiar, potato enchiladas, but they were boring, so I came up with this variation. Oven Roasted Vegetable Enchiladas Chop all vegetables into medium/small cubes, place onto roasting pan, drizzle with olive oil, salt and pepper.Roast at 400 degrees until tender and slightly browned. Half way through browning, turn veggies.Remove from pan, let cool. Enchilada Filling:Place cooled veggies in large bowl.Add 1 cup sour cream 1 large can sliced olives, 1/2 to 1 cup of finely grated cheese1/2 teaspoonchili powder, as much as you thinkadd more salt, pepper to taste. Mix well. Spray large 12 x 14 dish with Pam.Place 1/4 of the enchilada sauce onto bottom of pan. Fill flour tortillas with 2-3 Tablespoons of filling, roll up enchiladas, place seam side down in pan, reapeat until filling is gone. Bake at pre-heated 350 degree oven for 30 minutes. Sprinkle top with grated cheese, bake 5 more minutes, or until bubbling and cheese is melted.Number of Servings: 1Recipe submitted by SparkPeople user ZANNERS18.

The nutritional information for Oven Roasted Vegetable Enchiladas is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 34.7

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 236.6 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 2.5 g
• Protein: 0.8 g

Oven Roasted Vegetable Enchiladas is Mexican cuisine.