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Category
Cuisine
Required Equipment
- Sheet pan
- Mixing bowl
- 9x13-inch baking dish
- Parchment paper
- Silicone spatula
Utilized Devices
Cooking Techniques
- sheet-pan roasting
- rolling
- baking
Ingredients
- 450 gSweet potato — diced
- 200 gCauliflower florets
- 150 gRed bell pepper — sliced
- 30 mlOlive oil
- 10 gTaco seasoning
- 425 gBlack beans — drained
- 150 gCorn kernels
- 8 countCorn tortillas
- 480 mlRed enchilada sauce
- 200 gShredded Monterey Jack
- 10 gFresh cilantro — chopped
- 1 countLime — cut into wedges
- 3 gKosher salt
Instructions
Toss sweet potato, cauliflower, and bell pepper with olive oil, taco seasoning, and salt on a parchment-lined sheet pan.
Roast at 425°F (220°C) for 20 minutes, stirring once, until caramelized and tender.
Combine the roasted vegetables with black beans and corn in a bowl; stir 1/2 cup enchilada sauce to moisten the filling.
Warm tortillas briefly so they are pliable, then divide filling among them, rolling each seam-side down in a greased 9x13-inch dish.
Pour remaining enchilada sauce over the rolls, sprinkle with cheese, cover loosely with foil, and bake at 375°F (190°C) for 15 minutes.
Remove foil and bake 5 more minutes until bubbling; garnish with cilantro and serve with lime wedges.
Chef Tips
- ⭐Briefly char tortillas over a burner or skillet so they do not crack while rolling.
- ⭐Use store-bought or homemade enchilada sauce—just be sure it is gluten-free if needed.
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Nutritional Highlights
- ✓Packed with fiber from sweet potato, beans, and corn
- ✓Naturally gluten-free when using certified corn tortillas
Dietary Notes
Compliant With
Allergens
- Contains dairy (cheese)
FAQ
Can I freeze the enchiladas?
Assemble without baking, wrap tightly, and freeze for up to 3 months; bake from frozen covered with foil for 30 minutes, then uncover.
What vegetables can I swap?
Try butternut squash, zucchini, or mushrooms—just keep total volume close to 6 cups so the filling stays balanced.
Nutrition
| Calories | 420 |
| Protein | 19 g |
| Carbs | 48 g |
| Fat | 17 g |