Roasted Vegetable Enchiladas
Transform your dinner table with these irresistible roasted vegetable enchiladas, a hearty and wholesome twist on a Tex-Mex classic. Packed with perfectly roasted zucchini, bell peppers, red onion, and sweet potato, this recipe brings a rich, caramelized flavor to every bite. Combined with black beans, sweet corn, and a medley of warm spices like cumin and chili powder, these enchiladas are as vibrant as they are delicious. Wrapped in soft flour tortillas, smothered in bold enchilada sauce, and topped with gooey melted cheddar cheese, they’re baked to perfection in just 20 minutes. Whether you're feeding a crowd or prepping for a cozy family meal, these easy, vegetarian enchiladas are sure to impress. Serve them with a dollop of sour cream, fresh avocado slices, or a zesty homemade salsa for the ultimate flavor experience. Perfect for busy weeknights or weekend gatherings, these enchiladas are a must-try!
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Recipe Information
Ingredients
- 2 medium, diced Zucchini
- 2 large, diced Bell peppers
- 1 large, chopped Red onion
- 1 medium, peeled and diced Sweet potato
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 15-ounce can, rinsed and drained Black beans
- 1 cup, frozen and thawed Corn
- 8 medium Flour tortillas
- 2 cups Enchilada sauce
- 2 cups, shredded Cheddar cheese
- 0.25 cup, chopped (optional) Fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Place the diced zucchini, bell peppers, red onion, and sweet potato on a large baking sheet.
Drizzle the vegetables with olive oil and sprinkle with ground cumin, chili powder, garlic powder, and salt. Toss to coat the vegetables evenly with the oil and seasonings.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven and reduce the oven temperature to 375°F (190°C).
In a large mixing bowl, combine the roasted vegetables, black beans, and corn. Mix well to create the enchilada filling.
Spread 1/4 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
Scoop about 1/3 cup of the vegetable filling onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it out to cover them completely.
Sprinkle the shredded cheddar cheese evenly over the top.
Bake the enchiladas in the oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before garnishing with chopped fresh cilantro, if desired.
Serve the enchiladas warm with your favorite toppings such as sour cream, avocado slices, or salsa.
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 14435 mg | 628% | |
| Total Carbohydrate | 374.1 g | 136% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 73.6 g | ||
| Protein | 113.2 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1840 mg | 142% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3729 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
