Easy Veggie Enchiladas
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(30)
Ingredients
6 servings
- 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
- 14-ounce can black beans, rinsed and drained
- 2 cups shredded quesadilla cheese
- 2-3 cups enchilada sauce
- 10-12 corn tortillas
- avocado, cilantro, and lime for serving
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Preparation
Step 1
Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
Step 2
In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
Step 3
Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
Step 4
Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime!
Step 5
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Chef's notes
Store-bought enchilada sauce works well, but homemade enchilada sauce is also a great option.
