Easy Vegetable Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 7 servings (2 enchiladas each)
  • 1 broccoli crown, cut into florets (2 cups)
  • 1 small sweet potato, peeled and diced (2 cups)
  • 1 red bell pepper, diced (1 cup)
  • 1 small onion, diced (1 cup)
  • 1 Tbsp olive oil
  • ½ tsp salt
  • 1 (14 oz) can black beans, rinsed and drained
  • 2 cups shredded Chihuahua cheese
  • 2 (10 oz) cans enchilada sauce
  • 14 corn tortillas
  1. Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper and place the veggies on top. Drizzle with olive oil and sprinkle with salt; toss well to coat and arrange in a single layer. Roast for 25-30 minutes.
  2. In a large bowl, combine roasted veggies with the black beans, 1 cup shredded cheese and 1 cup enchilada sauce. Stir to make a chunky filling.
  3. Spread enough enchilada sauce on the bottom of a 9×13 pan to thinly coat. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
  4. Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime!
Recipe ever so slightly adapted from Pinch of Yum
Nutrition Information
Serving size: 2 enchiladas Calories: 355 Fat: 13.1 Carbohydrates: 45.0 Sugar: 3.0 Sodium: 878 Fiber: 9.4 Protein: 13.7 Cholesterol: 23
Recipe by Prevention RD at https://preventionrd.com/easy-vegetable-enchiladas-weekly-menu/