Roasted Vegetable Enchiladas

Combine the zucchini, bell pepper, red onion, sweet potato, cauliflower, and mushrooms on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Roast for 30 minutes until tender and slightly caramelized.

Step 1

Lower the oven temperature to 350°F. Spread 1/2 cup enchilada sauce in the bottom of a 9 x 13-inch baking dish. Reserve 1 cup of cheese for topping later.

Step 2

Assemble the enchiladas by laying out a tortilla, spreading 2 tablespoons of sauce, and adding a portion of roasted veggies, black beans, and cheese. Roll it up and place seam-side-down in the dish. Repeat with the rest.

STEP 3

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the reserved cheese. Bake for 20 minutes until the cheese is melted and bubbly.

STEP 4

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