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Veggie enchiladas with roasted vegetables, black beans, cheese, and red sauce on a plate

Veggie Enchiladas with Roasted Vegetables and Black Beans

These veggie enchiladas are filled with hearty roasted vegetables, black beans, melted cheese, and savory enchilada sauce. They make a comforting, satisfying dinner that is perfect for weeknights or casual gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 413
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 head of broccoli, cut into florets (2 cups)
  • 1 small sweet potato, peeled and diced (2 cups)
  • 1 red bell pepper, sliced (1 cup)
  • 1 onion, sliced (1 cup)
  • a drizzle of olive oil
  • a pinch of salt
Enchilada Filling
  • 1 14-ounce (397-gram) can black beans, rinsed and drained
  • 2 cups shredded quesadilla cheese
  • 2-3 cups enchilada sauce
Assembly and Serving
  • 10-12 corn tortillas
  • avocado, cilantro, and lime for serving

Method
 

Roasting
  1. Preheat the oven to 425°F (218°C). Spread the broccoli, sweet potato, bell pepper, and onion on a large sheet pan, then toss with the olive oil and salt.
  2. Roast the vegetables for 25-30 minutes.
Filling
  1. Transfer the roasted vegetables to a large bowl. Add the black beans, 1 cup quesadilla cheese, and 1 cup enchilada sauce.
  2. Stir and gently mash the mixture until it forms a chunky filling.
Assembly
  1. Spread some enchilada sauce over the bottom of a 9×13-inch pan.
  2. Divide the filling among the tortillas, roll them up, and arrange them seam-side down in the pan.
  3. Cover the enchiladas with the remaining sauce and cheese.
Baking
  1. Cover the pan with foil and bake for 15-20 minutes, until the enchiladas are hot and bubbling.
Serving
  1. Serve with avocado slices, cilantro, and a squeeze of lime.

Notes

Keep the roasted vegetable mixture chunky when gently mashing so the filling retains some texture.