Vegetable Enchiladas
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
358 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Vegetable Enchiladas
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These Vegetable Enchiladas are filled with roasted veggies, cheese and homemade enchilada sauce for an easy Mexican dinner at home!
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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
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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 Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
36g
(12%)
Protein
14g
(28%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Cholesterol
37mg
(12%)
Sodium
758mg
(32%)
Potassium
511mg
(15%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
5710IU
(114%)
Vitamin C
40mg
(44%)
Calcium
297mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 758mg | 32% |
| Potassium | 511mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 5710IU | 114% |
| Vitamin C | 40mg | 44% |
| Calcium | 297mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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