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5 stars (2 ratings)

Roasted Veggie Enchiladas with Black Bean Sauce

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.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: Mexican-inspired
Servings: 6 servings
Calories: 401kcal
Author: Nora Taylor

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
US Customary - Metric

Instructions

  • Prep oven and dish - Preheat the oven to 400 degrees F and lightly grease a 9x13 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

  1. Feel free to substitute any vegetables or potatoes that you want, like sweet potatoes, broccoli, butternut squash, kale and so on.
  2. For gluten free, use corn tortillas.
  3. Add some shredded vegan cheese on top before baking, if desired.

Nutrition

Serving: 1of 6 servings | Calories: 401kcal | Carbohydrates: 72g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 742mg | Potassium: 1240mg | Fiber: 18g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 47mg | Calcium: 141mg | Iron: 5mg