Vegetable Enchiladas
These Vegetable Enchiladas combine roasted sweet potatoes, cauliflower, bell peppers, and onions with black beans, cheddar jack cheese, sour cream, and enchilada sauce wrapped in flour or corn tortillas. Roasting the vegetables brings out their natural sweetness and tenderness, while the blend of spices adds warm, savory notes. The enchiladas are baked with sauce and cheese until bubbly and melty, creating a comforting, layered dish. Served with guacamole, lime, and cilantro, they offer a balanced mix of textures and freshness in a handheld format.
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
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 358
% 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.