Veggie Combo Recipe
Ranchera enchilada, chile relleno & roasted veggie taco
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Ingredients
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Veggie Combo Ingredients
Method
Preparation Directions
- 1
Roast the Veggies
Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes or until tender.
- 2
Prepare the Chile Rellenos
While the veggies roast, char the poblano peppers over an open flame or under the broiler until the skin is blackened. Place them in a bowl and cover with plastic wrap for 10 minutes. Peel the skins, slice open, and remove seeds. Fill each pepper with black beans and some shredded cheddar cheese.
- 3
Assemble the Enchiladas
Soften the corn tortillas by lightly frying them in a pan or microwaving them with a damp paper towel. Roll the filled poblano peppers in the tortillas. Place them seam-side down in a baking dish and cover with ranchera sauce and remaining cheddar cheese.
- 4
Bake
Bake the enchiladas in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- 5
Final Assembly
Once everything is cooked, serve the roasted veggies alongside the ranchera enchiladas and garnish with chopped cilantro.
