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Roasted Ratatouille Vegetable Enchiladas

These veggie enchiladas are super easy and made flavorful with a low FODMAP mix of vegetables found in French ratatouille. The fire roasted tomato sauce is gluten-free and SO delicious. The recipe is vegetarian and can be made vegan if you use plant-based cheese.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 4

Ingredients

  • 2 pounds vine or Roma tomatoes quartered
  • 1 jalapeno halved (ribs and seeds optional)
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • Olive oil
  • Sea salt
  • 1 large eggplant cut into ½ inch cubes
  • 1 medium zucchini 1/2 pound, cut into ½ inch cubes
  • 1 medium patty pan or summer squash cut into ½ inch cubes
  • 1 red bell pepper diced
  • 1 cup chicken or vegetable stock
  • 2 tablespoons fresh lime juice
  • 2/3 cup coarsely grated cheddar cheese
  • Eight 6-inch corn or almond flour tortillas
  • ½ cup cilantro leaves

Instructions

  • Preheat your oven to 425°F. Line two sheet pans with parchment paper.
  • Place the tomatoes and the jalapeño on one of the sheet pans. Drizzle with olive oil and season with the cumin, coriander and ½ teaspoon salt. Arrange cut-side down and roast in the oven until slightly charred, about 40 minutes.
  • On the second sheet pan, toss the eggplant, zucchini and peppers with 2 tablespoons olive oil and ½ teaspoon salt. Arrange in an even layer and roast alongside the tomatoes in the oven for about 45 minutes, until nicely caramelized. Set aside to cool.
  • Transfer the tomatoes and jalapeño to a blender or food processor and add any cooking juices from the sheet pan, along with the stock, lime juice and ½ teaspoon salt. Process until smooth. You should have about 3 cups sauce.
  • In a large mixing bowl, toss the ratatouille filling with a third of the sauce and 1/3 cup of cheese.
  • Pour another third of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Spread the sauce to cover the bottom.
  • Wrap the tortillas in a dish towel and warm them in the microwave for 30 seconds until pliable. Alternatively you can warm them in the oven.
  • Divide the veggies evenly among the tortillas. Roll up the tortillas tightly around the ratatouille and line them up, seam-side down, in the baking dish. Pour the remaining tomato sauce evenly over the stuffed tortillas and sprinkle with the remaining cheese.
  • Bake the enchiladas until the cheese is melted and golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with the cilantro and serve immediately.