Okay, picture this: tender roasted vegetables, wrapped in warm tortillas, smothered in a rich, complex mole sauce, and topped with melted cheese. Sounds amazing, right? These Roasted Vegetable Enchiladas with Mole Sauce are not just a meal; they're an experience. I had a friend, Maria, who never liked enchiladas until she tried this recipe. Now, it's her go-to dish for every potluck. The combination of smoky, sweet, and savory flavors is simply irresistible. It's a bit involved, especially if you make the mole sauce from scratch, but trust me, the effort is totally worth it. Maybe, just maybe, you'll find yourself making a double batch… for research, of course.
Mole sauce might seem intimidating, but it's really just a flavorful blend of spices, chili peppers, chocolate, and nuts. Each ingredient adds depth and complexity to the sauce, creating a symphony of flavors that dance on your taste buds. Making your own mole sauce is an adventure, and you can customize it to your liking. Feel free to adjust the amount of chili powder or add a pinch of cayenne pepper for extra heat. If you're short on time, using a store-bought mole paste is perfectly acceptable – just make sure to choose a high-quality brand. One time, I tried to rush the process and ended up with a burnt mole sauce. Lesson learned: patience is key!
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These enchiladas are not only delicious but also packed with nutrients. The roasted vegetables provide a good source of vitamins, minerals, and fiber. The mole sauce, with its blend of spices and chili peppers, offers antioxidant benefits. And let's not forget the cheese, which adds calcium and protein (though you can easily use a vegan alternative). So, go ahead and indulge in these enchiladas without guilt. They're a fiesta for your taste buds and a celebration of healthy eating. Now, what are you waiting for? Let's get cooking!
Required Equipments
- Baking Sheet
- Large Skillet
- 9x13 inch Casserole Dish
- Food Processor or Blender
- Mixing Bowls
- Parchment Paper
Roasted Vegetable Enchiladas with Mole Sauce: Frequently Asked Questions
Roasted Vegetable Enchiladas with Mole Sauce
Roasted Vegetable Enchiladas with Mole Sauce: A flavorful vegetarian dish featuring tender roasted vegetables wrapped in warm tortillas, smothered in rich mole sauce, and topped with melted cheese. Perfect for a satisfying and healthy meal!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will make cleanup a breeze, trust me.
- Prepare the vegetables: Chop the sweet potatoes, zucchini, and corn into bite-sized pieces. Toss them with 2 tablespoons of olive oil, salt, pepper, and any other spices you like. I love adding a pinch of smoked paprika for extra depth. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables: Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Keep an eye on them – nobody likes burnt veggies!
- Make the mole sauce: While the vegetables are roasting, prepare the mole sauce. If you're using a store-bought mole paste, follow the package instructions. If you're making it from scratch (brave soul!), heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Combine mole ingredients: Add the mole paste, vegetable broth, chopped tomatoes, chili powder, cumin, cinnamon, and chocolate to the skillet. Stir well to combine. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. This is where the magic happens – let the flavors meld together.
- Blend the mole sauce: Carefully transfer the mole sauce to a food processor or blender. Blend until smooth. Taste and adjust the seasonings as needed. You might want to add a little salt, sugar, or chili powder to get it just right.
- Warm the tortillas: Lightly warm the tortillas in a dry skillet or microwave to make them more pliable and prevent tearing. I usually do this in batches, wrapping them in a clean kitchen towel to keep them warm.
- Assemble the enchiladas: Spread a thin layer of mole sauce in the bottom of a 9x13 inch casserole dish. This will prevent the enchiladas from sticking and add extra flavor. Fill each tortilla with a generous amount of the roasted vegetables and a sprinkle of cheese. Roll up tightly and place seam-side down in the prepared dish.
- Cover with sauce and cheese: Pour the remaining mole sauce over the enchiladas, making sure they are evenly coated. Sprinkle with the remaining cheese.
- Bake the enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. If the cheese starts to brown too quickly, you can loosely cover the dish with foil.
- Garnish and serve: Remove from the oven and let cool slightly before garnishing with fresh cilantro, sliced avocado, and a dollop of sour cream or Greek yogurt (if desired). Serve immediately and enjoy!
📝 Notes
- Adjust the amount of chili powder and spices to suit your taste.
- For a spicier kick, add a pinch of cayenne pepper to the mole sauce.
- Use any combination of vegetables you like – bell peppers, zucchini, and mushrooms all work well.
- To make this recipe vegan, use plant-based cheese and sour cream.
🍎 Nutrition
Calories: 450 kcal
Protein: 15g
Fat: 20g
Carbohydrates: 60g
Fiber: 10g
Calcium: 200mg
