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photo Stacked Roasted Vegetable Enchiladas Recipe | Say Mmm

Stacked Roasted Vegetable Enchiladas

This Stacked Roasted Vegetable Enchiladas recipe contains corn tortillas, shredded cheese, oil, salsa, sweet potato and more.
5 Servings -
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Servings:5  | Calories:537 | Total Fat:25g  | Chol:42mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 9g
45 %
Total Carb 63g
21 %
Fiber 11g
44 %
Sugars 9g
Cholesterol 42mg
14 %
Sodium 1349mg
56 %
Protein 20g
40 %
37% Corn tortillas
31% Shredded cheese
17% Others combined
14% Oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2 inch chunks
1 small sweet potato, peeled and cut into 1/2 inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa / pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)

Directions : View recipe directions on
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