Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas feature tender roasted vegetables, black beans, and melted Mexican cheese wrapped in whole wheat tortillas. Topped with red enchilada sauce and fresh garnishes, this easy baked dish is perfect for vegetarian dinners, meal prep, or family-friendly Mexican-inspired meals.

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
• Salt and 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
• Garnishes: fresh cilantro, avocado, Mexican crema, or crumbled cotija cheese

---

Instructions

1. Preheat the oven – Set oven to 400°F (200°C).
2. Roast the vegetables – On a large sheet pan, combine zucchini, bell pepper, onion, sweet potato, cauliflower, and mushrooms. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly. Spread in a single layer and roast for 30 minutes or until tender. Transfer the pan to a wire rack and lower oven heat to 350°F (175°C).
3. Prepare the baking dish – Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of shredded cheese for topping.
4. Assemble the enchiladas – Lay a tortilla flat and spread 2 tablespoons of enchilada sauce on top. Add 1/8 of the roasted vegetables, black beans, and shredded cheese in a line down the center. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas. Spread the remaining sauce over the rolled enchiladas and sprinkle with reserved cheese.
5. Bake – Bake at 350°F for 20 minutes, until the cheese is melted and bubbly.
6. Serve – Remove from oven and garnish with cilantro, avocado, Mexican crema, or cotija cheese. Serve immediately.

---

Why You’ll Love This Recipe

• Full of roasted vegetables for a nutrient-packed meal.
• Simple to assemble, yet flavorful and satisfying.
• Can be prepared ahead of time and baked when ready.
• Perfect for family dinners, meal prep, or casual gatherings.

---

Tips

• Roast vegetables evenly by cutting them to similar sizes.
• Use a non-stick sheet pan or line with parchment for easier cleanup.
• Reserve some cheese for topping to create a bubbly, golden finish.
• Adjust the spice level with your preferred enchilada sauce or add jalapeños.

---

Variations and Substitutions

• Vegetables: Substitute or add bell peppers, eggplant, corn, or spinach.
• Protein: Include black beans, pinto beans, or shredded chicken for extra protein.
• Cheese: Use vegan cheese or a mix of cheddar and Monterey Jack.
• Tortillas: Corn tortillas can replace whole wheat if preferred.

---

FAQs

Can these be made ahead of time?
Yes, assemble enchiladas in the baking dish, cover, and refrigerate for up to 24 hours before baking.

Is this recipe vegetarian or vegan?
Vegetarian with cheese included; use vegan cheese or omit cheese to make vegan.

Can I freeze leftovers?
Yes, bake, cool completely, and freeze in an airtight container for up to 3 months. Reheat before serving.

---

Serving Suggestions

• Serve with a side of Mexican rice or a fresh green salad.
• Top with avocado slices, cilantro, and a squeeze of lime for added flavor.
• Pair with salsa or hot sauce for extra zest.
• Ideal for weeknight dinners or casual weekend meals.