Harvest Veggie and Cheese Enchiladas – full of roasted fall veggies and classic mexican spice! You won’t even miss the meat in this one!
I’m constantly going back and forth on eating meat, not eating meat, liking certain kinds of meat, and not liking others. But, right when I think I’ve figured it out, I have a really good vegetarian dish, or I have a really good dish with meat and then I’m back to square one of not deciding. So, for now, we’re omnivores who eat meat maybe 1/3 of the week and veggies/legumes/grains the other 2/3 of the time.
There are certain dishes that I don’t miss meat in at all and enchiladas are one of those. I’ve made a variety of vegetarian enchiladas over the last few years, some with sweet potatoes as the bulk, some with beans, some with a pepper mixture, and some with all of the above! I’ve been loving the start of harvest fall vegetables at our co-op so I got to work creating a recipe using some of those. The Harvest Veggie and Cheese Enchiladas were officially recipe tested a few times and are now ready to share with you!
They don’t use anything crazy – just a head of cauliflower, some sweet potatoes, an jalapeño, mushrooms, peppers, and onion. After roasting them in the oven for a bit, I think you’ll agree with me that the flavors wrapped up into the enchilada are out of this world. If you’re thinking that enchiladas are one thing that just needs meat for you, pleeeeeeaaaase try to reconsider and throw together a pan of these! You’ll be more than pleasantly surprised.
- 8 oz white mushrooms, whole
- 1 red bell pepper, cut into large strips
- 2 small sweet potatoes, peeled and cut into small pieces
- 1 small red onion, cut into quarters
- 1 jalapeño, seeded, stemmed, and cut into large strips
- 1 small head cauliflower, cut into small florets
- 2 tablespoons olive oil
- 16oz salsa (medium)
- 2 tablespoons salt
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1/2 cup chopped cilantro
- 2 cups monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 6– 8 tortillas
- Preheat oven to 450 degrees.
- Toss all vegetables with olive oil and 1 tablespoon salt in large bowl, then spread out on a large baking dish. I use a large rectangular cookie sheet.
- Roast vegetables in oven for 15 minutes, stir, then roast for another 15 minutes. Test the cauliflower and sweet potatoes to be sure they are completely soft. If not, roast another 5-10 minutes until they’re ready.
- While veggies are roasting, stir together in a large bowl half of the salsa, 1 tablespoon salt, chili powder, cayenne, cilantro, 1 1/2 cups of monterey jack and 1/2 cup cheddar cheese.
- Using a large food processor on the pulse setting or with a large knife, chop the vegetables into small bits. You don’t want it to be a paste, but chopped pretty small.
- Spray a 9×13 inch pan with cooking spray then pour 1/2 of the remaining salsa into the bottom of the pan.
- Stir chopped vegetables into the cheese mixture then scoop about 1/2 cup of filing into the center of a tortilla.
- Roll into a burrito shape then place tortilla seam side down into the pan. Repeat until tortillas and filling are used up. You might have a little filling left over – either make another pan of enchiladas or use as a dip for chips!
- Sprinkle top of enchiladas with remaining salsa and cheese, then bake for 15 minutes at 400 degrees.