Vegetable Enchiladas

These Vegetable Enchiladas are filled with roasted veggies, cheese and homemade enchilada sauce for an easy Mexican dinner at home!

Course Dinner, Main Dish

Cuisine Mexican

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 358kcal

Author Ashley C.

Ingredients

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

Instructions

Preheat oven to 425 degrees Fahrenheit. 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 9x13 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.

Notes

STORAGE

You can prepare vegetable 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.

Nutrition