Enchiladas always seem like too much work, but they are sooooo delicious that I'm giving them a try. It's true, enchiladas take some work but the final product is well worth the effort. I tried this before with store-bought enchilada sauce and it just didn't taste as good as I was expecting. So, this time I'm biting the bullet and making the sauce for these roasted veggie enchiladas almost from scratch. The sauce uses canned tomato puree and chili powder, and it’s delicious.
The whole dish comes together quicker than you expect. Consider making your very own sour cream topping from tofu, it’s very easy to prepare. You can use all sorts of extra fresh toppings for these enchiladas like: cilantro, green onions, white onions, fresh jalapeno slices or even homemade pico de gallo.
If you’re not a fan of red enchilada sauce or just simply want to try a different kind of sauce, try this green tomato enchilada sauce or tomatillo sauce from scratch. The green sauce will give it a whole new flavor. For parties, you can make both. In fact, if you’re having a party you could plan an entire theme around a Mexican fiesta and use this recipe and others. There are tons of cute ideas on Pinterest, especially on how to decorate and serve food.
To help you out I’ve already found some cute ideas, check them out below:
- Tangy fruit cups
- Planter pots for guacamole, pico and other condiments
- Chip bar with tons of salsa (multiple versions of red and green) or festive dip options
- Fresh roasted corn with plant based toppings
- Piñata inspired napkin rings
- Mexican inspired table scape with blankets, cactus and candles
- Lime place holders for seating
There are tons more but you get the idea, have fun with it. These enchiladas are not just the perfect party food, they’re great for dinner, lunch or for potluck gatherings.
I'd love to hear your feedback in the comments below for this Roasted Veggie Enchiladas recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
Servings | people |
- Enchiladas:
- 1 package Corn tortillas
- 1 large red onion roughly chopped
- 2 large bell pepper cut into ½” pieces
- 2 large yams roughly chopped
- 1/2 head cauliflower broken into ½’ pieces
- 3 medium size zucchini cut into ½” pieces
- 2 avocados sliced
- 1 14 oz package firm organic tofu
- 3 Tbl lemon juice
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- 2 tsp soy sauce
- 2 tsp nutritional yeast optional
- 1 medium onion chopped about 1 cup
- 1 28 oz can tomato puree
- 3 cloves garlic minced
- 2 1/2 Tbl chili powder
- 2 tsp cumin
- 2 Tbl lemon juice
- 1 tsp herbs de provence
- 1/4 tsp ground cayenne pepper (optional)
- 1 tsp sea salt (optional)
- 1 tsp ground pepper
Ingredients Enchiladas
Sour "Cream"
Enchilada Sauce
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- Preheat over to 400 degrees.
- Place all of the ingredients in a food processor and blend until smooth. Use a spatula to clean the sides periodically until all if well blended. Remove to a bowl and set aside.
- In a large skillet, heat about 1/4 cup water over medium heat and add onions to cook. Let the pan dry out and onions brown a bit. Add garlic and cook for another in minute.
- Pour the tomato puree into the carafe of a blender and add the sauteed onion, garlic, chili powder, cumin, herbs de provence, cayenne, and salt and pepper. Puree until the sauce is smooth.
- Pour the sauce back into the onion skillet and bring to a simmer over medium heat. Lower heat and simmer for 15 minutes.
- Steam the yams in a little water to tender. Add them to a bowl, mash and set aside.
- Place the chopped vegetables on a baking sheet sprayed with oil or lined with a silpat or parchment paper.
- Roast the vegetables for 25 minutes or until just tender and lightly browned. Remove from oven, mix with the mashed yams and turn the oven down to 375 degrees.
- When the enchilada sauce is done bring it to your assembly area. Spread a small amount of the enchilada sauce on the bottom of a 9x13” baking dish.
- Dip one tortilla at a time into the warm sauce. Place it onto a plate. Fill the tortilla with about 1/4/-1/3 cup of the veggie mixture. Roll up the tortilla and place face down into your dish.
- When the baking pan is full, pour the reminder of the enchilada sauce over all and bake in a 375 degree oven for about 30 minutes or until heated through.
- Serve topped with tofu sour cream, chopped green onions and avocado slices.
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I was bored of cooking and eating the same thing all of the time and thought I would try something different so I came across this plant based meal. I figured I would try something Mexican as that would go over well with my boys. I followed the recipe but didn’t make the “sour”cream as I don’t usually eat real sour cream anyways. The family enjoyed the meal, it was filling. I found that the enchiladas actually tasted better the second or third day as it had more time for the flavours to come out. A great meal to make and have as left overs for work.
Hey, Julia… I’m so glad you enjoyed the recipe! I love left-overs, too. It just makes dinner easier the next night and it’s so good to hear that it was even better the second and third day!
I’ve made a number of the recipes from this website and love them, so I am really looking forward to trying this recipe. Just to be clear, the mashed avocados should be mixed with the veggies and put inside the enchiladas before they are put in the oven? Or are they just for topping at the end? Thanks!
Hi Emma, thanks for the question. It was a little confusing, the “mashed” avocado should have been “sliced” and used for topping after you bake them. I changed the recipe to reflect this. Although, you could really put them inside, if you prefer. They’re a great addition to this dish. I hope you enjoy. So glad you’re enjoying the recipes on the site.????
Love it! I added cubed, sauteed tofu instead of the yams as I am not a yam fan, but wanted a similar texture.
Great idea and that adds a little extra protein 🙂 ???? Glad you enjoyed the recipe!
This was really good. I changed it only a little by not adding cauliflower and I also roasted the sweet potatoes separately then mashed them. I love the roasted flavor. I used canned enchilada sauce. Next time I’ll add some black beans to give it more protein but it was enjoyed by both myself and my husband.
I love that you mixed it up! I hear you with store-bought enchilada sauce! I like to keep it simple, too 🙂