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Roasted Veggie Enchiladas

This fantastic roasted veggie enchilada recipe can be adjusted to use your favorite veggies, favorite cheese, and favorite enchilada sauce.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Roasted Veggie Enchiladas
Servings: 8


  • 4 cups Veggies of choice Broccoli, brussels sprouts, asparagus, cauliflower, sweet mini peppers, onions, mushrooms, yellow squash, carrots, zucchini, sweet potatoes, yams, etc.
  • 2 Tbs olive oil
  • 1 tsp Cumin
  • 1 tsp chili powder
  • 1/2 tsp onion powder
  • Salt and Pepper
  • 2 tbs Parmesan cheese
  • 15 ounces black beans
  • 1-2 cups cheese of choice smoked gouda is goood-a
  • 8 whole wheat tortillas
  • 1 1/2-2 cups Enchilada sauce


  • Sour cream
  • Avocado
  • Cilantro


  • Wash and chop all of your veggies into 1-2 cm sized cubes.
  • Toss vegetables with olive oil, seasonings (cumin, chili powder, S&P, onion powder), and parmesan cheese.
  • Bake at 400 for 25-30 mins, until edges are browned, but not burning
  • Get out 9x13 baking dish, put light layer of enchilada sauce on bottom, about 1/2 a cup.
  • Assemble enchiladas with cheese, roasted veggies, and black beans
  • Place in pan
  • Cover with more enchilada sauce
  • Sprinkle cheese on top
  • Bake until cheese is melted, heated through (15-20 mins)
  • Serve warm with garnishes: sour cream, hot sauce, avocado, cilantro