Go Back
–+ servings
Vegetarian enchiladas in a baking dish, topped with avocado, cotija cheese, and fresh cilantro.

Vegetarian Enchiladas

Avatar photoRhonda Cawthorn
Dive into hearty Vegetarian Enchiladas! This recipe is packed with roasted sweet potato, cauliflower, mushrooms & black beans under a cheesy blanket.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 362 kcal

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-ounces 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 a toasty 400°F, setting the stage for roasting your veggies to perfection.
  • Combine the zucchini, bell pepper, red onion, sweet potato, cauliflower, and mushrooms on a large baking sheet. Drizzle with olive oil and give them a good toss to coat. Arrange them in a single layer and season with salt and pepper. Roast in the oven for 30 minutes until they're tender and have a nice, roasted look. Once done, let them cool a bit on a wire rack and turn the oven down to 350°F.
    Vegeterian Enchiladas
  • Coat the bottom of a 9x13-inch baking dish with 1/2 cup of enchilada sauce. Keep 1 cup of cheese aside for the grand finale.
    Vegeterian Enchiladas
  • Take a tortilla and lay it flat like a canvas. Spread 2 tablespoons of enchilada sauce on it, then pile on your roasted veggies, black beans, and a sprinkle of cheese down the middle. Roll it up snugly and place it seam-side-down in the sauced baking dish. Repeat with the rest of the tortillas.
    Vegeterian Enchiladas
  • Pour the remaining enchilada sauce over the rolled tortillas, making sure they're all covered. Sprinkle the reserved cheese on top like a cheesy blanket. Bake for 20 minutes until the cheese is bubbly and has a golden touch.
    Vegeterian Enchiladas
  • Serve your enchiladas hot and fresh from the oven, garnished with cilantro, avocado slices, and a dollop of Mexican crema or a sprinkle of cotija cheese. Enjoy the melty, veggie-packed goodness!
    Vegeterian Enchiladas

Nutrition

Calories: 362kcalCarbohydrates: 41gProtein: 18gFat: 15gSaturated Fat: 7gSodium: 1043mgFiber: 7g
Keyword enchiladas, roasted vegetable enchiladas, vegetarian enchiladas
Tried this recipe?Let us know how it was!