Roasted Veggie Enchiladas with Mole-Style Pepper Sauce
A vibrant vegetarian dinner that blends summer squash, carrot, fennel, and peppers wrapped in tortillas, smothered in a rich mole-inspired sauce. The dish is bright, mildly spicy, and features caramelized edges and a silky finish, ideal for a family weeknight with a Mexican-inspired twist.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 1 cups sliced summer squash
- ½ cup shredded carrot
- ½ cup fennel, thinly sliced
- ½ red pepper, diced
- ½ cup canned black beans, drained and rinsed
- 4 small corn tortillas
- ½ cup shredded mozzarella or Oaxaca cheese
- ½ cup mole-style pepper sauce (store-bought or homemade)
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ 1/2 tsp smoked paprika
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ Fresh cilantro for garnish
Instructions
- Preheat oven to 400°F. Toss squash, carrot, fennel, and pepper with olive oil, cumin, paprika, salt, and pepper; roast 12–15 minutes until softened and caramelized.
- Warm tortillas in a dry pan 1 minute per side; keep warm. Mix roasted veg with black beans.
- Dip each tortilla in mole-style pepper sauce, fill with veg-bean mixture, roll up and place seam-side down in a baking dish.
- Pour remaining sauce over enchiladas, sprinkle with cheese, and bake 12–15 minutes until bubbling and cheese melts; garnish with cilantro.
Chef’s Pro Tips
- Roast vegetables a day ahead for quicker assembly.
- Add a squeeze of lime right before serving for brightness.
- Brown butter drizzle (optional) adds depth without overpowering peppers.
Serving Suggestions
Serve with a side of cilantro-lime rice and a simple avocado salad for a complete plate.
Storage Instructions
Store leftovers in an airtight container up to 3 days; rewarm in oven or microwave.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 14 |
| carbs | 58 |
| fat | 14 |
| fiber | 9 |
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