Roasted Vegetable Enchiladas
Build flavorful Roasted Vegetable Enchiladas! This satisfying recipe features tender roasted veggies, black beans, and melty cheese.
Ingredients
- 1 small zucchini or yellow squash cut into 1/2-inch pieces
- 1 red bell pepper cut into 1/2-inch pieces
- 1 small red onion roughly chopped
- 1 small sweet potato cut into 1/2-inch pieces
- 1 small head cauliflower cut into small florets
- 8 ounces baby bella mushrooms quartered
- 2 tablespoons olive oil
- Fine sea salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 cups red enchilada sauce homemade or store-bought
- 8 whole wheat tortillas
- 1 15-ounce can black beans, rinsed and drained
- 3 cups Mexican-blend shredded cheese
- Fresh cilantro for garnish
- Avocado sliced, for garnish
- Mexican crema or crumbled cotija cheese for garnish
Instructions
- Preheat your oven to 400°F for the roasting magic to begin.
- 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.
- 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.
- 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.
- 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.
- Serve the enchiladas hot, garnished with cilantro, avocado, and a dollop of Mexican crema or a sprinkle of cotija cheese.
Nutrition
Calories: 362kcalCarbohydrates: 41gProtein: 18gFat: 15gSaturated Fat: 7gSodium: 1043mgFiber: 7g
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