These are so tasty they don’t even need an introduction.  Poof.  Glitter.  That was glitter.  (and if you don’t watch the Bachelor, please ignore those last 3 sentences)

Roasted Vegetable Enchiladas

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes
  • 2 TBSP olive oil, divided
  • 1 medium zucchini, sliced and cut into quarters
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1 can no-salt-added black beans, drained and rinsed
  • 16 oz. red enchilada sauce
  • 12 small corn tortillas
  • 1 cup cheddar cheese, shredded


Preheat oven to 400 degrees.  Toss sweet potatoes with 1 TBSP olive oil and spread evenly on a baking sheet.  Cook for 15 minutes.

Add the rest of the veggies to the pan, toss with remaining 1 TBSP of olive oil, and sprinkle veggies with salt and cumin.  Return to the oven for 15-20 minutes more, until tender.

Allow vegetables to cool slightly, and mix with black beans and 1/4 cup – 1/2 cup of enchilada sauce.  Spread about 1/2 cup of enchilada sauce in the bottom of a 9 x 13 casserole dish.  Fill each tortilla with the vegetable mixture, then roll, placing seam side down.  Line the pan with these, and then cover with enchilada sauce (you may not need all 16 ounces).  Sprinkle cheese on top, then bake in the oven at 350 degrees for 20-30 minutes, until cheese is bubbly.

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