These Roasted Veggie Enchiladas are packed with roasted vegetables and drenched in a chipotle garlic black bean sauce. Best served with sour cream, crushed tortilla chips or strips, avocado chunks, red onion and a squeeze of lime juice.
For more fun and delicious vegan enchilada recipes, check out my Skillet Enchiladas, Vegan Sour Cream Enchiladas, and Vegan Enchilada Casserole!
These Roasted Veggie Enchiladas are loaded with a medley of warm roasted vegetables and smothered in a smoky black bean sauce before being baked to perfection. They’re a fun take on the classic enchilada recipe, a perfect “clean out your fridge” meal, and a great way to use up those cans of black beans in your cupboard.
Why you’ll love these veggie black bean enchiladas
- Loaded with your favorite vegetables – I made these vegetarian enchiladas with a medley of fresh roasted vegetables, like potatoes, zucchini, and cauliflower. Feel free to swap what’s in the recipe card for any vegetables you like or need to use up.
- Warm and smoky black bean sauce – Instead of the classic fiery red enchilada sauce, I covered these enchiladas in an easy, no-cook blended black bean sauce. It’s smoky, savory, and has sneaky protein!
Ingredients needed (with substitutions)
- Vegetables – Onion, mushrooms, zucchini, potatoes, and cauliflower florets are lightly seasoned and roasted in the oven for the enchilada filling. Feel free to customize the recipe with the fresh or frozen veggies of your choice!
- Olive oil
- Salt and pepper
- Black beans – I like using canned black beans for convenience but cooked dry black beans will also work.
- Garlic and onion
- Chipotle peppers in adobo sauce – Both the chipotle peppers and adobo sauce add smoky, spicy-ish flavors to the black bean sauce. If you’re not a fan of spicy food, only use 1 chipotle pepper and 1 tablespoon of adobo sauce.
- Vegetable broth
- Oregano
- Tortillas – I used flour tortillas but corn tortillas work just as well and are naturally gluten-free.
- Toppings – You can top the cooked enchiladas with tortilla strips or crushed tortilla chips, vegan sour cream, chopped fresh cilantro, shredded vegan cheese, lettuce, red onion, salsa, jalapenos, chipotle sauce, avocado, and/or guacamole.
How to make roasted veggie enchiladas
Find the complete recipe with measurements in the recipe card below.
Place the chopped vegetables on a large sheet pan and drizzle the oil over top. Toss to coat, then sprinkle with salt and pepper.
Roast the vegetables until tender.
To make the black bean sauce, add all of the sauce ingredients to a blender and blend until silky smooth. Taste and adjust the salt or spice level as needed.
For an extra spicy black bean enchilada sauce, make it with 3 chipotle peppers.
To assemble, spread some of the black bean sauce on the bottom of a baking dish.
Fill each tortilla with some of the roasted vegetables, roll to close, and place them seam-side down in the baking dish.
Pour the rest of the black bean sauce over the rolled tortillas.
Cover the dish with foil and bake until the enchiladas are warmed through and the sauce is bubbly.
Top with your desired toppings, then serve the enchiladas right away. Enjoy!
Frequently asked questions
Chopped sweet potatoes, spinach, kale, butternut squash, broccoli, yellow squash, bell peppers, corn kernels, and poblano peppers would all be delicious in this roasted enchilada recipe!
Frozen veggies are a really quick and convenient substitute for fresh vegetables. Plus, there’s no chopping or thawing required! Season the frozen vegetables as normal and roast for 15 to 30 minutes, depending on what kind of vegetables you’re roasting.
Absolutely! Top the black bean sauce-covered enchiladas with a layer of shredded vegan cheese or my Vegan Nacho Cheese Sauce, then cover and bake as normal before removing the foil and baking again until the cheese is melted or bubbly.
Yes, the enchiladas can be assembled in the baking dish, kept covered, and refrigerated overnight or frozen for up to 3 months. Bake them as normal when you’re ready to eat but add an extra 5 to 10 minutes to the cooking time.
The leftover enchiladas will keep for 3 days in the refrigerator or 3 months in the freezer. Wait for the leftovers to cool before transferring them to an airtight container.
Roasted Veggie Enchiladas with Black Bean Sauce
Ingredients
Roasted Veggies
- 1/2 medium white onion diced
- 8 ounces cremini mushrooms sliced
- 1 medium zucchini chopped
- 2 medium yukon gold potatoes peeled and diced
- 3 cups cauliflower florets chopped small
- 2 tablespoons olive oil
- salt + pepper, to taste
Black Bean Sauce
- (2) 15-ounce cans black beans drained and rinsed
- 3 cloves garlic peeled
- 1/2 cup chopped white onion
- 2 chipotles in adobo sauce
- 2 tablespoons adobo sauce
- 2 cups vegetable broth
- 1/4 teaspoon oregano
- 1/2 teaspoon salt more to taste
The Rest
- 15 corn tortillas, or about 8 medium flour tortillas warmed
- tortilla strips or crushed tortilla chips
- vegan sour cream
- chopped fresh cilantro, lettuce, red onion diced, jalapenos, avocado
Instructions
- Prep oven and dish – Preheat the oven to 400 degrees F and lightly grease a 9×13 inch baking dish.
- Roasted the veggies – Add the vegetables to a large sheet pan. Drizzle with olive oil and toss until coated. Sprinkle with salt and pepper. Transfer to the oven and bake for 30 minutes, or until the vegetables and potatoes are tender. Remove from the oven and set aside.
- Make the black bean sauce – In a high powered blender, add all sauce ingredients and blend until silky-smooth. Taste; add more chipotles for spice, or more salt as desired.
- Assemble – Evenly spread 1/2 cup of the black bean sauce on the bottom of the baking dish. Fill each tortilla with about 1/4 cup of the veggies (more for flour tortillas), roll and place seam side down in the dish. Pour the rest of the black bean sauce over the rolled tortillas, leaving the edges a little dry.
- Bake enchiladas – Cover and bake for 15 minutes, then uncover and bake for 10 more minutes.
- Garnish with toppings of choice and serve immediately.
Notes
- Feel free to substitute any vegetables or potatoes that you want, like sweet potatoes, broccoli, butternut squash, kale and so on.
- For gluten free, use corn tortillas.
- Add some shredded vegan cheese on top before baking, if desired.
This was excellent-what a nice change from standard red enchilada sauce. I actually used 1/2 can of the beans for the filling, sautéd with onions, spices and vegan ground beef. Thank you.