These Vegetable Enchiladas are filled with roasted veggies, cheese and homemade enchilada sauce for an easy Mexican dinner at home! They make a healthy freezer meal too.
Enchiladas are one of my favorite things to order at a Mexican restaurant. I love the bubbly, melted cheese mixed with the sauce atop a tortilla filled with yummy goodness. It was only a matter of time until I tried my hand at replicating my favorite dish at home and after several variations, I’m excited to share these Roasted Vegetable Enchiladas with you!
These are your favorite veggie enchiladas with a twist. Instead of sauteing a few vegetables, I roast them instead. The hands-on time is about the same but wow, the flavor and texture are just next-level! I coat them in the same spices used in my homemade enchilada sauce, which really helps to bring out the flavor in the entire dish.
I’ve found these roasted veggie enchiladas an easy way to get the entire family to eat more vegetables, which is always satisfying! Even the meat-lovers I’ve shared this dish with rave about how good it is.
For those of you who like to meal prep, these veggie enchiladas also make a healthy freezer meal! Just pull out of the freezer, and pop into the oven to reheat.
What You’ll Need
These veggie enchiladas are made with a variety of vegetables, seasonings, black beans, and cheese.
- Sweet Potato – Peeled and chopped into 1/4-1/2 inch cubes.
- Cauliflower – You can also use broccoli, cut into florets.
- Bell pepper – Slice the bell pepper before roasting.
- Onion – The onion should be sliced into a similar size as the bell pepper.
- Oil – To drizzle over the veggies before roasting. You can use olive oil or avocado oil.
- Spices – To season the roasted vegetables. This recipe uses cumin, dried oregano, salt and cayenne pepper.
- Black beans – Canned black beans should be rinsed and drained.
- Cheddar jack cheese – You can also substitute your favorite shredded cheese.
- Sour cream – For the filling as well as topping.
- Enchilada sauce – I recommend this easy homemade 10 Minute Enchilada Sauce.
- Flour tortillas – You can also use corn tortillas. Since they are smaller, you will need a few more.
- Guacamole, cilantro and lime – For serving and topping the enchiladas.
How to Make Vegetable Enchiladas
The great news about these vegetarian enchiladas is that they are easy to make! There’s only 6 steps and while they do require a little over an hour, most of that time is hands-off baking time.
- Roast the vegetables. Preheat the oven to 425 degrees and arrange the veggies on a baking pan. Season with olive oil and seasonings. Roast for 20-25 minutes, until all vegetables are tender.
- Reduce heat. Reduce oven temperature to 350 degrees.
- Add other ingredients to roasted vegetables. Combine the black beans, cheese, sour cream and enchilada in a large bowl with the roasted vegetables.
- Assemble the enchiladas. Spread enchilada sauce on the bottom of the casserole pan. Spoon filling into with tortilla, top with cheese and roll them tightly. Place face down in the pan. Top with additional sauce and cheese.
- Bake. Cover with foil and bake for 15-20 minutes. Remove the foil and bake for an additional 5-8 minutes.
- Serve. Serve and garnish with sour cream, avocado, cilantro and lime wedges.
Tips for Success
A few tricks to ensuring you end up with the best veggie enchiladas!
- Place tortillas face down. Tortillas should be placed seam side down and close to each other, so avoid unwrapping.
- Don’t over-stuff the tortillas. As tempting as it is to stuff each tortilla, avoid doing so as being over-stuffed will just cause the filling to fall out.
- Warm tortillas first. Tortillas, especially corn tortillas, can sometimes crack when you try to roll them. To prevent this, simply warm them in the microwave with a damp paper towel for 20 seconds.
- Switch up the veggies. Feel free to use whatever vegetables you have on hand for the roasted veggie filling.
- Prepare ahead and bake. For a quick dinner, prepare the enchiladas in advance and just refrigerate until dinner time. Bake and serve.
Make it vegan! Skip the cheese and sour cream (or substitute with vegan cheese) and make the sauce with vegetable broth or water.
Serve black bean enchiladas warm, topped with cilantro, avocado (or guacamole) and sour cream. I often serve with a slice of lime and squeeze that over them too.
Enchiladas make a complete meal themselves but they also pair well with my Mexican Cauliflower Rice.
How to Store
You can prepare vegetarian enchiladas in advance, baked or unbaked, and keep them in the fridge. Allow to come to room temperature for 30 minutes before baking.
Leftovers can be stored in an airtight container or the pan covered in foil in the fridge for up to 3 days. Reheat in the oven or microwave. Note that the microwave will result in a less crispy texture.
Can I Freeze Homemade Enchiladas?
Vegetable enchiladas make a great freezer meal! Just prepare all the steps as directed in a freezer-safe baking dish. You can freeze them before or after baking. To reheat, just pop in the oven from frozen. The baking time will be around double.
More Mexican-Inspired Dinners:
- Turkey Taco Quinoa Skillet
- Easy Chile Rellenos Casserole
- Sheet Pan Quesadilla
- One Pot Chicken Enchilada Pasta
- Slow Cooker Chicken Enchilada Soup
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- 2 cups sweet potatoes, cut and peeled into 1/4 to 1/2 inch pieces
- 2 cups cauliflower, or broccoli, cut into small florets
- 1 cup bell pepper, sliced
- 1 cup onion, sliced
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 14 ounces canned black beans, rinsed and drained
- 2 cups shredded cheddar jack cheese
- 1/2 cup sour cream, plus more for serving
- 1 recipe Classic Enchilada Sauce, (about 2 cups), you can also use store bought
- 8 (8-inch) flour tortillas, or 10 6-inch corn tortillas
- Guacamole, lime and cilantro for serving
- Preheat the oven to 425 degrees. Arrange sweet potato, cauliflower, peppers, and onions on a large baking pan. Toss with olive oil, sprinkle with cumin, oregano, salt, and cayenne, then toss again. Roast for 20-25 minutes, flipping once or twice during cooking, until vegetables are tender.
- Reduce oven temperature to 350 degrees F.
- Transfer the warm roasted vegetables to a large bowl, then add black beans, ½ cup cheese, ½ cup sour cream, and ½ cup enchilada sauce. Stir to combine.
- Spread ½ cup of enchilada sauce on the bottom of a 9×13 casserole pan. Spoon ½ cup of filling into each tortilla, topping with 2-3 tablespoons of cheese before carefully rolling them tightly. Place each rolled tortilla, seam-side down, in the pan, nesting them side by side. Cover with 1 cup sauce and remaining cheese.
- Cover with foil and bake for 15-20 minutes. Remove foil and bake for an additional 5-8 minutes until the cheese is bubbly. Serve with sour cream, avocado, cilantro, and lime wedges.