Dinner / Mexican-inspired
Roasted Veggie Enchiladas
Corn tortillas stuffed with smoky sheet-pan vegetables, black beans, and cheese bake under a blanket of red enchilada sauce.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Serves
- 6
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
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. Warm tortillas enough to bend without splitting and keep the seam underneath when placing them in the 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.
0 of 6 steps complete
A little kitchen know-how
- 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.
Make it yours & keep it well
Use dairy-free cheese or omit cheese for a dairy-free bake, checking tortillas and enchilada sauce labels.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. Portion after cooling and keep cilantro and lime separately. Reheat until the centre is hot.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
420 kcal · Protein 19 g · Carbohydrates 48 g · Fat 17 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
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.
Why are my tortillas cracking?
Cold or dried corn tortillas are brittle. Warm them according to the packet and fill while still flexible without overstuffing.
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