Vegetable Enchiladas
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8 servings
-
Calories
358 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mexican
Vegetable Enchiladas
Description
Vegetable Enchiladas are made by roasting diced sweet potatoes, cauliflower florets, sliced bell peppers, and onions tossed in olive oil and seasoned with cumin, oregano, kosher salt, and cayenne until tender. The roasted vegetables are then combined with black beans, shredded cheese, sour cream, and enchilada sauce to form a flavorful filling. Corn or flour tortillas are filled with the mixture, topped with cheese, rolled up, and placed seam-side down in a baking dish spread with enchilada sauce. The dish is covered and baked to meld flavors and melt the cheese, then uncovered for a few minutes to brown the top.
The result is a dish with tender roasted vegetables and creamy beans wrapped in soft tortillas, enriched by tangy cheese and sauce. The spices add a gentle warmth, while the toppings of sour cream, guacamole, lime juice, and cilantro bring bright, fresh contrasts to each bite. This recipe suits a vegetarian main course or hearty side dish with a variety of textures.
You can prepare these enchiladas ahead of time and bake them fresh, or make them fully in advance. Leftovers keep well in the refrigerator for a few days and can be reheated in the oven or microwave, though oven reheating helps maintain some crispness on the edges.
Ingredients
- 2 cups sweet potato 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 oregano dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 14 ounces black beans rinsed and drained, canned
- 2 cups cheddar jack cheese shredded
- 1/2 cup sour cream plus more for serving
- 1 recipe enchilada sauce about 2 cups), you can also use store bought, classic style
- 8 flour tortillas or 10 6-inch corn tortillas, 8-inch
- guacamole for serving
- lime
- cilantro
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
- Vegetable enchiladas can be prepared ahead, baked or unbaked, and stored in the fridge.
- Allow the dish to come to room temperature about 30 minutes before baking for even cooking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven or microwave.
- Reheating in the microwave may soften the tortilla edges more than oven reheating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
