A Veggie Dinner from leftovers?
Why not? Tonight I had no time, but I had a leftover sweet potato and some baked beans. I also had a frozen package of Amy's vegetarian enchiladas, a nice pre-made-for-one main course.
Of course, if you're not eating “solo” then you really should create your own “Roasted Vegetable Enchiladas” which can be done with no difficulty at all.
All you'll need is some corn (or other whole grain) tortillas, a can of enchilada sauce, and some veggies to oven-roast.
Roasted Vegetables for Enchiladas
Parchment paper to line a baking pan.
Assorted vegetables, fresh or frozen, cut into diced-sized pieces. Suggest: corn kernels, zucchini, onions, bell pepper-any color, potato, eggplant, canned—rinsed and drained—beans,
Put diced vegetables into a mixing bowl. Toss veggies with a couple of tablespoons of olive oil, a few cloves of minced garlic, salt and pepper—until coated.
Spread vegetables on the parchment lined pan and roast at 350 degrees for about 20 minutes until cooked.
Remove veggies back to mixing bowl. Mix vegetables with ½ can of enchilada sauce.
On an open tortilla, place about 2 Tbsp of the vegetable mixture.
Roll the tortilla. Place in a fresh baking pan.
Cover rolled enchiladas with the remaining ½ can of enchilada sauce.
Bake at 350 degrees until heated through.
Sprinkle with your choice of shredded mexican cheese blend. Add sour cream, guacamole, etc.
Add sides—baked sweet potato, plantains, refried beans, baked beans—maybe some cooked greens or cole slaw or green salad--and similar, are all great ideas.