Easy Veggie Enchiladas
Ingredients
- 12 cups 2 cups broccoli head of , cut into florets ()
- 12 cups 2 cups sweet potato small , peeled and diced ()
- 11 cup 1 cup red bell pepper , sliced ()
- 11 cup 1 cup onion , sliced ()
- olive oil a drizzle of
- salt a pinch of
- 14 14 black beans 1 – can , rinsed and drained
- 2 shredded quesadilla cheese
- 23 23 enchilada sauce – (see notes)
- 1012 corn tortillas –
- avocadocilantro,lime , and for serving
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Instructions
- Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
- Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
- Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
- Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.
Source
Original recipe: View Original