Roasted Vegetable & Black Bean Enchiladas
These crave-able Roasted Vegetable & Black bean enchiladas will spice up your weeknight meal routine. Full of vegetables and the perfect amount of spice, this recipe is one you hopefully will come back to again and again. Even for those meat lovers out there, you will not miss the meat with this recipe! Trust me!
Perfect weeknight meal
These enchiladas are much easier to throw together than you might think. It is also a great recipe to make in advance and freeze. I will often make this recipe and freeze the sauce so I can quickly toss together another batch at a later date. I love using the vegetables I have on hand such as sweet potatoes, butter nut squash or roasted carrots, but you can really use anything. Toss in some shredded chicken or turkey and boom, whole other meal for you!
Roasted Vegetable Enchiladas
Enchilada sauce
This enchilada sauce is not overly spicy but packs some serious flavour. Seasoned with onions, garlic, smoked paprika, cumin, garlic powder, and oregano, the sauce is the real hero of this dish.
Avocado crema
I also made a super basic crema to go with these roasted vegetable enchiladas. Made with greek yogurt, avocado, lime juice, garlic, and cilantro, the cream brings a bright freshness to the dish that balances out.
Assembling the enchiladas
Once you have the sauce prepared you are ready to assemble the enchiladas. It is best to have all of your ingredients directly in front of you to make assembly easier. You will need corn a 9X9 inch brownue pan, tortillas, roasted sweet potatoes, roasted butternut squash, black beans, cheddar cheese, and your enchilada sauce. Start by smearing a 1/2 cup of sauce along the bottom of the pan. From there grab a tortilla and add a scoop of sauce, followed by sweet potato, butternut squash, black beans, and cheddar cheese. Roll up the tortilla and then place it seam down in the tray. Continue until the pan is full. Once pan is full of the folded enchiladas, scoop a large amount of the sauce over the top of the enchiladas, followed by cheddar cheese. That’s it. They are now ready for the oven, or this would be a great time to freeze them if you are making in advance!
Once you have baked the roasted vegetable enchiladas, add on the avocado crema, some fresh cilantro, a squeeze of lime juice, and sliced avocado.
Ingredients:
Enchilada Sauce
- 1 27oz Can of crushed tomatoes 795 ml
- 2 tbs tomato paste
- 1 onion, diced
- 5 cloves garlic, minced
- 2 tbs smoked paprika
- 1 tbs oregano
- 2 tbs garlic powder
- 1/2 tsp cayenne
- 1 1/2 tsp cumin
Enchilada stuffing
- 1 sweet potato, cubed & roasted
- 1/2 butternut squash, cubed & roasted Frozen butternut squash works too!
- 1 can black beans, rinsed
- 2 cup cheddar cheese, shredded
Avocado Crema
- 1 cup greek yogurt
- 1 avocado, skinned and pitted
- 1/2 cup cilantro basil works too
- 1 lime, juiced
- 1 clove garlic
- 1 tsp salt
Additional ingredients
- 10 corn tortillas
- 1 avocado, sliced
- 1/4 cup fresh cilantro
Instructions:
- Cube up sweet potatoes and butternut squash, coat in olive oil and roast in the oven or air fryer. About 15-25 minutes.
- Now let's work on the enchilada sauce. Into a pan set over medium high heat, add in 1 tbs of olive oil followed by the onion and garlic. Saute for 1 minute and enjoy the smell. Next add in the tomato paste, smoked paprika, cumin, cayenne, garlic powder, and oregano. Stir and allow all everything to get to know each other.
- After about 1 minute of cooking add in the crushed tomatoes and stir. Allow to simmer for 5 minutes and then remove from heat.
- Pre heat oven to 350F and grab yourself a 9X9 inch brownie pan. If serving more people use a 9X13 inch casserole dish.
- Be sure to have all of the ingredients directly in front of you. Start by smearing 1/2 cup of the sauce along the bottom of the tray. Now grab a tortilla and spoon on a scoop of sauce followed by a spoon of sweet potato, butternut squash, black beans, and cheddar cheese. Roll up the tortilla and place seam down on the pan. Repeat until the pan is full. Once pan is full scoop on 1 cup of the sauce and cover in cheddar cheese. Bake in oven for 25 minutes.
- While enchiladas are baking, let's make the avocado crema. Toss garlic, yogurt, cilantro, lime juice, avocado, and salt into a blender and blend until smooth.
- Once enchiladas are done baking, remove from oven and top with avocado crema, fresh cilantro, lime juice, and sliced avocado. Enjoy!
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