Mexican recipe

Roasted Veggie Enchiladas with Mole-Style Pepper Sauce

Name: Roasted Veggie Enchiladas with Mole-Style Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups sliced summer squash; 1 cup shredded carrot; 1 cup fennel, thinly sliced; 1 red pepper, diced; 1 cup canned black beans, drained and rinsed; 8 small corn tortillas; 1 cup shredded mozzarella or Oaxaca cheese; 1 cup mole-style pepper sauce (store-bought or homemade); 2 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; Fresh cilantro for garnish

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.

Total time

45 min

Prep

15 min

Cook

30 min

Serves

1 rating

5.0 / 5

dinnervegetarianlunchmealprepmain

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.

Nutrition

Estimated, per serving

calories: 420kcal
protein: 14g
carbs: 58g
fat: 14g
fiber: 9g

Community Ratings & Comments

5.0

1 rating

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