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–+ servings
Broccoli and Potato Vegan Enchiladas

High Altitude Broccoli Potato Enchiladas

Note: make sure you make my vegan nacho "cheese" (see recipe link below) for this dish. You'll need to double that recipe to make enough of it for these enchiladas.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Course Main Dish
Cuisine Vegan
Servings 10 enchiladas

Ingredients
  

  • 1.5 pounds small yellow potatoes
  • 2 small heads broccoli
  • 1 red bell pepper
  • 10-12 tortillas
  • salt
  • pepper
  • olive oil

Instructions
 

  • Double the nacho cheese recipe (link below) and set aside.
  • Heat the oven to 425. Chop the veggies. Place the potatoes on one pan and the broccoli/red bell pepper on another. Toss both with salt, pepper and olive oil.
  • Roast the potatoes for 35 minutes, turning and flipping half way through. For the final 15 minutes of cooking, add the broccoli/red bell pepper pan to the oven.
  • Remove from heat, lower the oven temp to 350 degrees.
  • Place the veggies in a large bowl and combine with 2 cups of the nacho "cheese" sauce.
  • Pour 1-1.5 c. nacho "cheese" in the bottom of a large baking dish, so the entire bottom of the dish is covered.
  • Heat the tortillas, spoon in the veggies, roll up and place seam side down in the baking dish. Top with at least 1 c. of the nacho "cheese" sauce so that all of the tortillas are covered.
  • Bake for 20 minutes at 350, remove from heat.
  • Serve with a small side salad or your favorite rise dish. Enjoy!

Notes

Here's the Nacho "Cheese" recipe - make sure you double it!
Tried this recipe?Let us know how it was!