Stacked Vegetable Enchiladas with Roasted Red Peppers, Sweet Potato and Tomatoes

I know I’ve mentioned several times that I love roasted veggies. This dish highlights four of them, red peppers, tomatoes, corn and sweet potatoes. It’s a quick assembly, layered like lasagna and it’s vegetarian too.

Overall this dish is a bit of extra work because you have to roast the veggies before hand. So when I know I’m going to cook it, I plan additional roasted veggie dishes that week. For example, this round, I roasted squash for this soup. Then I’ll pull these veggies out mid-week and quickly assemble the casserole.

I made a few modifications to the original recipe:
1) I increased ingredients to make a 9-by-13-inch pan.
2) I omitted the poblano pepper and cauliflower and added tomatoes instead.
3) I added garlic later so as not to burn it during roasting.
4) I used whole-wheat tortillas instead of corn.
Finally, I have found that in a pinch, one 15-ounce can of crushed tomatoes can be substituted for the salsa. The flavors won’t be as complex, but it’s still delicious.

Happy roasting!

Stacked Roasted Vegetable Enchiladas


2 red bell peppers, cut into matchsticks
2 cups sweet potato, peeled and cut into 1/2-inch cubes (I used two medium sweet potatoes)
1 medium onion, halved and slivered
2 cups corn kernels, fresh or frozen
1 cup diced tomatoes (I added this)
3 tbsp heat-safe oil, like grapeseed or coconut or veggie oil
1-1/2 tsp ground cumin
2 tsp chili powder
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro (I skipped this)
2 cups homemade or store-bought salsa (or 2 cups crushed tomatoes)
2 cups baby spinach leaves
9-10 corn tortillas, halved (I used whole wheat tortillas)
2 cups shredded cheese
Sour cream and thinly sliced scallions for garnish, if desired


Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place red bell peppers, tomatoes, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle with oil and sprinkle the chili powder and cumin over the top. Add a generous pinch or two of salt and black pepper, then mix to coat. Spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven. When the pan is still hot, clear a space and add the minced garlic. Stir to prevent burning. Cook about 30 seconds, or until fragrant. Finally, toss garlic with the rest of the veggies. Reduce oven temperature to 350 degrees F.

Prepare an 9-by-13-inch baking pan with nonstick spray. If using cilantro, stir it into the salsa.

Top layer: Spread 1/3 cup of salsa into the bottom of the baking pan. Add a layer of tortillas to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese.

Middle layer: Add another layer of tortilla, salsa, vegetables, spinach, and 1/3 of the cheese.

Top layer: Top with a layer of tortillas, salsa, and vegetables. Set remaining cheese aside.

Cover with aluminum foil. Bake for 20 minutes.

Remove the foil, top with remaining cheese and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Modified from who adapted it from The Roasted Vegetable by Andrea Chesman

2 Responses to “Stacked Vegetable Enchiladas with Roasted Red Peppers, Sweet Potato and Tomatoes”
  1. Sherri Lee says:

    Made this tonight and in was fabulous!!!

  2. Glad you enjoyed it! I think that Roasted Red Pepper makes everything fabu.

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