Roasted Vegetable Enchiladas

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This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

One of our family’s all-time favorite ways to eat our veggies! ♡

These Tex-Mex-inspired roasted vegetable enchiladas have been a fan favorite here on Gimme Some Oven for over a decade now. They’re super easy to make with whatever leftover vegetables happen to be hanging out in your fridge. And after many years of serving these enchiladas to veggie-lovers and veggie-skeptics alike, I can vouch that everyone loves these enchiladas no matter which veggies you toss in. They all get extra caramelized and yummy while roasting in the oven anyway, and then once they’re rolled up in tortillas and baked with zesty enchilada sauce and melty cheese, I’m telling you — people just dive right in. They’re too good to resist!

I’m of course partial to making them with my favorite homemade red enchilada sauce, but feel free to use store-bought if you’re looking to save time. I’ve also included make-ahead instructions below if you’d like to make a pan in advance to refrigerate or freeze. And if you would like to make these gluten-free, just grab your favorite corn or gf flour tortillas and you’ll be good to go.

Let’s make a yummy pan of vegetarian enchiladas together!

Roasted Vegetable Enchiladas Recipe | 1-Minute Video

Roasted Vegetable Enchilada Ingredients

Here are a few quick notes about the ingredients you will need to make this vegetarian enchilada recipe:

• Veggies: I used a mix of baby bella mushrooms, bell pepper, cauliflower, red onion, zucchini and sweet potato in the batch shown here, all roughly diced into similarly-sized pieces. But feel free to swap in any other roasting-friendly veggies you have on hand, such as asparagus, broccoli, Brussels sprouts, carrots, corn, eggplant, green beans, leeks, parsnips, potatoes, tomatoes, or yellow squash.
• Beans: I like adding a can of beans to the filling mix for extra protein, usually black beans or pintos, rinsed and drained.
• Cheese: I generally use Mexican-blend shredded cheese for enchiladas, but chihuahua, Monterrey Jack, or pepper jack would be great options too.
• Enchilada sauce: I’m quite partial to my favorite homemade red enchilada sauce, which only takes an extra 15 minutes to make, but store-bought sauce will work great too! (This is my favorite brand of store-bought enchilada sauce.)
• Tortillas: I used whole-wheat flour tortillas for the veggie enchiladas photographed here, but you’re welcome to use any variety of corn or flour tortillas that you love best.
• Garnishes: The more, the merrier! Fresh cilantro, diced avocado, Mexican crema or crumbled cotija cheese would all be delicious toppings for your vegetable enchiladas.

How To Make Enchiladas

Detailed instructions are included in the recipe below, but the quick overview of the process is to simply:

1. Roast the veggies. Dice into more or less evenly-sized pieces, toss with olive oil, season with salt and pepper, and roast until softened.
2. Assemble the enchiladas. Spread some enchilada sauce on the bottom of the pan, roll each tortilla up with filling (enchilada sauce, cheese, beans, roasted veggies), place the enchiladas in the pan and top with extra cheese.
3. Bake. Bake until the cheese is melted and bubbly.
4. Serve. And serve nice and warm, garnished with your favorite toppings.

How To Store Enchiladas

Storing uncooked enchiladas: Uncooked enchiladas (prepared through Step 4) can be refrigerated in a sealed container for up to 3 days, then baked according to recipe instructions. Or you can freeze uncooked enchiladas in a sealed container for up to 3 months, then baked at 350°F in a baking dish covered with foil for 20 minutes, followed by another 20 minutes uncovered until the enchiladas are cooked through.

Storing cooked enchiladas: Leftover cooked enchiladas can be refrigerated in a sealed container for up to 3 days or frozen for up to 3 months.

Recipe Variations

Here are a few more delicious variations you’re welcome to try with this roasted vegetable enchilada recipe:

• Make it spicy. Add your favorite hot sauce or finely diced fresh chiles (such as jalapeños or serranos) to the filling.
• Make it gluten-free. Use gluten-free corn of flour tortillas and a gluten-free enchilada sauce.
• Make it vegan. Use your favorite dairy-free shredded cheese to make vegan enchiladas.
• Add greens. Add some chopped fresh spinach or kale to the enchilada filling.
• Use green enchilada sauce: Use my homemade green enchilada sauce (or a store-bought green sauce) in place of the red enchilada sauce.

More Enchilada Recipes!

Looking for more easy enchilada recipes to try? Here are a few of our favorites:

• Chicken Enchiladas
• Beef Enchiladas
• Breakfast Enchiladas
• Mole Enchiladas
• Roasted Cauliflower Enchiladas

Roasted Vegetable Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews

• Prep Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 large enchiladas 1x

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Description

This roasted vegetable enchiladas recipe is easy to customize with your choice of veggies and baked to delicious cheesy perfection.

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Ingredients

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• 1 small zucchini or yellow squash, cut into 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 small red onion, roughly chopped
• 1 small sweet potato, cut into 1/2-inch pieces
• 1 small head cauliflower, cut into small florets
• 8 ounces baby bella mushrooms, quartered
• 2 tablespoons olive oil
• fine sea salt and freshly-ground black pepper
• 1 1/2 cups red enchilada sauce, homemade or store-bought
• 8 whole wheat tortillas
• 1 (15-ounce) can black beans, rinsed and drained
• 3 cups Mexican-blend shredded cheese
• garnishes: fresh cilantro, avocado, Mexican crema or crumbled cotija cheese

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Instructions

1. Prep oven. Heat oven to 400°F.
2. Roast the veggies. Add the squash, bell pepper, red onion, sweet potato, cauliflower and mushrooms to a large sheet pan. Drizzle evenly with the oil and toss until evenly coated. Spread the veggies out in an even layer and season generously with salt and black pepper. Bake for 30 minutes or until the veggies are tender. Transfer pan to a wire baking rack and reduce the oven heat to 350°F.
3. Prep the baking dish. Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish. Set aside 1 cup of the shredded cheese to reserve for later.
4. Assemble the enchiladas. Lay a tortilla on a flat work surface. Spread 2 tablespoons enchilada sauce over the top of the tortilla, then add a 1/8-portion of the roasted veggies, black beans and shredded cheese in a line down the center of the tortilla. Roll up the tortilla and place it seam-side-down in the baking dish. Repeat with remaining ingredients. Spread the remaining enchilada sauce evenly over the top of the enchiladas, and sprinkle evenly with the reserved shredded cheese.
5. Bake. Bake for 20 minutes until the cheese is melted and bubbly.
6. Serve. Serve immediately, garnished with your desired toppings, and enjoy!

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