These are easy homemade Mexican dinners packed full of natural food ingredients, taste amazing, and make a healthy freezer meal too. These roasted veggie enchiladas are an easy way for the entire family to eat more vegetables. Try this recipe for upcoming Cinco-De-Mayo or any gathering; even meat lovers will rave about how good it is. Mexican Recipes do not have to be Complex to make – take this easy Oven Roasted Veggie Enchilada Recipe, for example; it is so simple to make. There are many ways to enjoy enchiladas morning, noon, and night! Today, I am sharing my favorite way of making Vegetarian Enchiladas. Once you try this recipe, your tastebuds will sing the praises of this flavor-packed Mexican favorite. These easy vegetable enchiladas feature flour tortillas stuffed with Roasted veggies, beans, and cheese, topped with the best homemade enchilada sauce and even more cheese! They’re baked until the cheese is deliciously melted and bubbly. Black beans make them extra hearty, while homemade enchilada sauce and lots of cheese add even more flavor and make it melt-in-mouth good. Instead of sautéing a few vegetables on the stovetop, I prefer to roast them in the oven. Roasting the veggies in the oven makes these enchiladas very flavorful, and the texture is just next-level. This vegetable enchilada recipe is a must-try if you want comforting and delicious vegetarian dinner ideas. For those who like to meal prep, these veggie enchiladas also make a healthy freezer meal! Pull it out of the freezer and pop it into the oven to reheat. For the best vegetarian enchiladas, make your enchilada sauce. It is incredibly flavorful in comparison to the store-bought sauce. Not to mention, it’s also Preservative free and healthier!
Why You’ll Love This Recipe?
It is loaded with vegetables in a delicious sauce and melted cheese that even your kids will love.These are Hearty and delicious family-favorite dishes.It is straightforward to make and bake.This recipe is excellent for making ahead of time.This Vegetarian Enchilada freezes well.It is Budget-Friendly and crowd-pleaser.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Vegetables: You will need cauliflower, broccoli, colorful bell pepper, and onion. Feel free to add or skip vegetables to suit your taste preference. Make sure you cut them all into small equal pieces.Oil – To drizzle over the veggies before roasting. I have used extra virgin olive oil. You can use any cooking oil.Spices – To season the roasted vegetables. This recipe uses taco seasoning and salt.Medium Cheddar cheese: For the best results, I highly recommend shredding your cheese instead of buying a pre-shredded bag of cheese. Pre-shredded cheese contains stabilizers and doesn’t melt as nicely as blocks of cheese. Instead, you can use a food processor to grate your cheese to make things easier and save time. Then, you can substitute cheddar cheese with your favorite shredded cheese. You can even mix more than one cheese.Flour tortillas: You can also use corn tortillas to make these gluten-free. Since they are smaller, you will need a few more.Cooked black beans – to add more protein to the casserole and make it even heartier, we are using black beans! I have cooked my beans from scratch; you can also use canned black beans. If you are using canned beans, drain all the liquid from it. If you don’t like black beans, use any other cooked beans of your choice. You may skip adding beans too.Enchilada sauce – Store-bought or homemade, can be used. I made my enchilada sauce at home. Check my recipe here if you want to make enchilada sauce at home.Cilantro – for garnishingFor serving – Sour cream, guacamole, Pico-de-Gallo, and lettuce.
Step-by-step process
Roast the vegetables in the oven
Preheat the oven to 400 degrees F.Take a large baking sheet and arrange the veggies.Season the vegetables with olive oil, taco seasoning, and salt. Mix everything very well.Place the baking sheet in the preheated oven and Roast the vegetables at @400 degrees F. for 20-25 minutes, until all vegetables are tender.Remove the baking sheet and reduce the oven temperature to 375 degrees F.Now the roasted vegetables are still hot, add the black beans and mix well.
Roast the vegetables in air-fryer
Preheat the air fryer to 380° F.Add vegetables to a bowl; add oil, taco seasoning, and salt. Toss everything well.Place the veggies in a single layer in the air fryer basket. You might need to roast the veggies in 2 batches, depending on the size of the air-fryer basket.Air-fry them for 15 minutes or until tender and crisp. Shake them in between.Take it out and add black beans. Mix well.
Assemble the enchiladas.
Spread ½ cup of enchilada sauce on the bottom of the 9×13-inch casserole pan.Warm the tortillas in the microwave or stovetop for seconds from both sides.Take one tortilla on a working surface. (Keep the other tortillas covered in a kitchen towel).Add a couple of spoons full of veggie beans filling with tortilla, top with some cheese, and roll them tightly.
Place face down in the pan.Make all the remaining tortilla rolls the same way.Then pour the remaining enchilada sauce all over the rolled tortillas. Sprinkle cheese.Place the baking pan into the oven and bake the vegetable enchilada @ 375 degrees F. for 15 to 20 minutes.
Garnish with sour cream, avocado, and cilantro. Serve it with Mexican rice, guacamole, and salad.Be sure to let the Enchilada rest for a few minutes before serving. This will ensure that it holds together.
Pour enough sauce on the bottom of the baking dish before adding the enchiladas to avoid sticking.Make the sauce and beans in advance. Having enchilada sauce and black beans in the fridge for last-minute meals will simplify your life.Rolled Tortillas should be placed seam side down and close to each other, so avoid unwrapping.Refrain from over-stuffing the tortillas.Warm tortillas first on the stovetop for 20 to 30 seconds. Or Warm it in the microwave with a damp paper towel for 20 seconds.Feel free to use whatever vegetables you have for the roasted veggie filling.For a quick dinner, prepare the vegetable enchiladas in advance and refrigerate them until dinner time. Bake and serve.Use vegan cheese instead of regular cheese to Make it vegan!Cut the vegetables into equal size pieces.For some heat, add jalapeno to the filling.The sauce and cheese are salty, so carefully add salt to the filling.Allow enchiladas to get slightly cold before serving.Want your vegetable enchilada a bit saucier? Then, feel free to use a bit more enchilada sauce or add jalapenos on the top
More Mexican recipes
Jalapeno SalsaMexican CasseroleEnchilada RiceElote DipArroz Verde
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