GF Roasted Veggie Enchiladas

Mid-winter comfort in a casserole

Last year, I was on a major enchilada kick. In case you haven’t noticed, I love recipes that are customizable and can use up whatever fresh produce, pantry items, or protein you have on hand. And what better recipe to do that with than enchiladas! Choose from chickpea or corn GF tortillas, meat or vegan filling, hearty veggies or crunchy greens, and add all the toppings like salsa, rice, and cheese. Go nuts and make it your own! The possibilities are endless to tailor it to family (ahem, toddler) tastes and create a meal your whole fam will love.

I was initially daunted by enchiladas because there are, admittedly, a lot of moving pieces. There is the prep of the vegetables, the cooking of the protein, and the gathering of the toppings. Luckily, I’ve found some corners to cut to make prep a breeze and use as few pots and pans as possible. I’ll include notes below where you can take these shortcuts.

Ingredients
1 head cauliflower, chopped into 1 inch pieces
1 lbs or 1 bag brussels sprouts, peeled and quartered
3 large sweet potatoes or 1 large butternut squash, diced large
1 cup cheese of choice (I used Violife vegan cheese which is GF, however you can use cheddar, monterey Jack, or even cotija)
1.5 cups cooked white rice
1 can pinto beans, drained (or protein/meat of choice)
Salsa or enchilada sauce of choice, standard jar size (~15 oz) is fine here (if you’re feeling adventurous, I love this recipe)
8 GF wraps of choice (we use Siete GF chickpea wraps. Mission also makes great GF wraps)
1 bunch cilantro, washed and chopped (for garnish)
2 limes, sliced (for garnish)
3 avocados, sliced thin (for garnish)
*garnish is always optional, but I love the flavor cilantro adds! And who doesn’t love avocado?

Shortcuts
-Buy pre-chopped/washed veggies for a major time saver - Trader Joe’s is always great for this
-We use frozen microwavable rice all the time, which is ready in 3 minutes flat
-Use pre-made enchilada sauce to save time and a dirty pan
*I like to roast my veggies at the start of the week during food prep, or early in the day so that come dinner time, I’m largely just assembling my ingredients.

Instructions
Preheat oven to 400

1. Wash your pre-chopped veggies, or wash and chop all your veggies in a large dice. Toss on a baking sheet with some olive oil (1-2 Tablespoons) and roast until tender - about 40 min.

2. While the veggies are roasting, cook your rice. If microwaving, you have some time!

3. If making your own enchilada sauce, do this while your veggies are roasting.

4. We used pinto beans, but you could also use black beans. If you are cooking/browning meat, do that while your veggies are roasting. Pulled meat would also work great in this (something you could slow cook during the day, like this chicken).

5. Once your enchilada components (veggie/protein/starch/sauce) are completed, lower oven temp to 350 and grab a 9x13 baking dish.

6. Cover the bottom of the dish with your sauce, about 1/4 of the jar, or 1/2 Cup.

7. For assembly, you can create a mixed bowl of veggies, rice and protein (like I did in the photo above) or layer each ingredient into the wrap. Either method is fine! I only topped my enchiladas with cheese, but you could add cheese to the filling mixture. Work your way through all 8 wraps, filling them, rolling them up, and placing them into the dish, (like photo below).

8. Cover the rolled up enchiladas with the remaining sauce, (*it’s tempting to top with cheese at this point, but wait until your enchiladas are almost fully baked!) pop in the oven, and bake for 45 minutes.

9. Pull the dish out at 40 minutes to top with cheese, then pop back in for the final 5 minutes.

10. Top with garnishes, and enjoy!