Easy Veggie Enchiladas

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pinch of yum

Total Time

1 hour

Prep Time

30 minutes

Cook Time

30 minutes

Rating

(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

Baking Beginner Vegetarian Dinner ...

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Preparation

Inline ingredients (beta)

Cook mode

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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!

Chef’s notes

Store-bought enchilada sauce works well, but homemade enchilada sauce is also a great option.

Categories

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Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Easy Veggie Enchiladas

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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