These roasted vegetables are packaged with roasted vegetables and sink with a chipotle black beans sauce. Better served with sour cream, chips or crushed tortilla strips, avocado pieces, red onion and a lime juice.
To get more fun and delicious vegan recipes, see my paella enclaxes, agria cream covers and the Enchalada vegan saucepan!
These roasted vegetables of vegetables are Loaded with a medley of warm roast vegetables and stumbled with a smoked black beans sauce Before baking perfectly. They are a fun taking of the classic recipe, a perfect meal “Wipe the fridge” and a great way to use these tins of black beans in your closet.
Why will you love these black -bunks of black beans
- Loaded with your favorite vegetables – I made these vegetarian encrochings with a medley of fresh roast vegetables, such as potatoes, zucchini and cauliflower. Feel free to change what is on the vegetable recipe card you want or need to use.
- Smoking and smoked black beans sauce -In the place of the classic sauce of Enchilada Red Fiery Fiery, I covered these enclaxes with a mixed and easy black beans sauce. It is smoking, salty and has spirits!
Needed ingredients (with replacements)
- Vegetables – Onion, mushrooms, zucchini, potatoes and cauliflower flowers are lightly seasoned and toasted in the oven for the encroching filling. Feel free to customize the recipe with the fresh or frozen vegetables you choose.
- Olive oil
- Salt and pepper
- Black beans – I like to use canned black beans for comfort, but also cooked dry beans will work.
- Garlic and onion
- Peppers Chipotle in Adobo sauce -In chipotle peppers like the tanning sauce add smoked and spicy flavors to the black beans sauce. If you are not a spicy food, use only 1 chipotle pepper and 1 tablespoon of tanning sauce.
- Vegetable broth
- Oregano
- Tortillas -I used flour tortillas, but corn tortillas work the same and are naturally gluten free.
- Complements – You can climb the cooked encircles with tortilla strips or crushed tortilla fried potatoes, vegan agria cream, chopped fresh cilantro, crushed vegan cheese, lettuce, red onion, sauce, jalapenos, chipote sauce, avocado and/or guacamole.
How to make roast vegetables of vegetables
Find the complete recipe with measures on the recipe card below.
Put the chopped vegetables on a large pan and drain the oil on top. Toss it and then salt with salt and pepper.
Toast the vegetables until tender.
To make the black beans sauce, add all the ingredients of the sauce to a blender and mix until it is soft. Try and adjust the salt or species level as needed.
For an additional black beans sauceFeast with 3 Chipotle peppers.
To assemble, spread some of the black beans sauce at the bottom of a cooking dish.
Fill each tortilla with some of the roasted vegetables, roll them to close and put them down on the plate.
Pour the rest of the black beans sauce over the rolled tortillas.
Cover the plate with sheet and bake it until the encrochings are heated and the sauce is bubble.
Get out with your desired accessories and then serve -immediately the encompasses. Enjoy!
Frequently asked questions
Chopped sweet potatoes, spinach, kale, butternut pumpkin, broccoli, yellow pumpkin, bell peppers, corn nuclei and village peppers would be delicious in this roasting enthilized recipe.
Frozen vegetables are a really fast and convenient substitute for fresh vegetables. In addition, no chopped or thawing is required. Season the vegetables frozen normally and roast -15 to 30 minutes, depending on the type of vegetables it is.
Absolutely! Stir the covers of black beans sauce with a layer of crushed vegan cheese or my vegan nacho cheese sauce, then cover and cook normally before removing the sheet and baking again until the cheese melts or damaged.
Yes, the Enchiladas can be mounted on the cooking dish, being covered and refrigerated at night or freezing up to 3 months. Cook them normally when you are ready to eat, but add -an additional 5 to 10 minutes at cooking time.
The leftover Enchiladas will remain in the fridge for 3 days or 3 months in the freezer. Wait for the envelopes to cool before transferring to an airtight container.
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Prepare the oven and dish – Preheat the oven to 400 degrees F and lightly fat a plate of 9 × 13 inches.
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Roasted the vegetables – Add the vegetables to a large pan. Drain with olive oil and throw it until it is coated. Sprinkle with salt and pepper. Transfer it in the oven and bake for 30 minutes, or until the vegetables and potatoes are tender. Remove it from the oven and reserve.
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Make black beans sauce -In a high power blender, add all the sauce ingredients and mix until it is soft. Taste; Add more chipotles for spices or more salt as desired.
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To gather – Uniformly sprinkle 1/2 cup of black beans sauce at the bottom of the oven. Fill each tortilla with approximately 1/4 cup of vegetables (more for omelets of flour), roll and put the sewing down on the plate. Pour the rest of the black beans sauce over the rolled tortillas, leaving the edges slightly dry.
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Cacar enchiladas -Cover and bake for 15 minutes, then discover and bake for another 10 minutes.
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Declice with accessories that you choose and serve -immediately.
- Do not hesitate to replace any vegetable or potato you want, such as sweet potatoes, broccoli, pumpkin pumpkin, kale, etc.
- For gluten, use corn tortillas.
- Add a little vegan cheese shredded to the top before baking, if you like.
Service: 1of 6 servings ; Calories: 401kcal ; Carbohydrates: 72g ; Protein: 16g ; Fat: 7g ; Saturated fat: 1g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 4g ; Sodium: 742mg ; Potassium: 1240mg ; Fiber: 18g ; Sugar: 5g ; Vitamin A: 243IU ; Vitamin C: 47mg ; Calcium: 141mg ; Parró: 5mg
#Enchags #roasted #vegetables #black #beans #sauce
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