Green Veggie Enchiladas
  1. Preheat oven to 350ºF.
  2. Cut vegetables to a similar size.
  3. Toss the vegetables in olive oil, salt, and pepper. Spread on baking sheet, and roast until they are fork-tender (about 25-30 minutes).
  4. Fill and roll each tortilla with vegetable mixture and some cheese. If tortillas are too stiff, warm them for a few seconds until they become more pliable. Place the rolled tortillas in a shallow baking dish or gratin pan.
  5. Top with enchilada sauce and cheese.
  6. Bake for 20 minutes or until bubbly.
  7. Top with salsa and serve.
Recipe by The Taste Edit at