Gimme Some Oven

Roasted Vegetable Enchiladas

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Roasted Vegetable Enchiladas |

Confession time.

For the first twenty years of my life, I was passionately anti-vegetable.

Sure, like most kids, I would happily eat any kind of potatoes, carrots and celery on occasion. But nearly everything else — tomatoes, peppers, squash, zucchini, mushrooms, cauliflower, asparagus, or basically anything else that was actually good for you — was out of the question. As I would say with a flip of my 17-year-old hair, “conversation closed.”

But when I was in my early twenties, there was one simple word I learned that was a game changer: ROASTING.

Holy moly. The first time I walked into a friend’s house and was met with the overwhelmingly yummy smell coming from whatever she was roasting in the oven, I didn’t care what the ingredients were — I was sold.

A decade later, I still roast a big pan of veggies nearly every week, and count it as one of the best possible treats (and smells!) that comes from my kitchen. I’ll eat them as my meal, serve them as a side, toss them in some soups or quesadillas, or whatever might sound good. Can’t get enough!

So for something different last week, I decided to combined a big pan of roasted veggies with some tortillas, black beans, cheese and some leftover homemade enchilada sauce I had (after making these chicken enchilada cups). And voila — these Roasted Vegetable Enchiladas were born. So simple, so flavorful, and SO good.

Definitely a perfect way to catch up on all those veggies I missed for the first half of my life! ;)

Roasted Vegetable Enchiladas |

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Roasted Vegetable Enchiladas

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


Delicious roasted veggies overflow in these enchiladas.


  • 1 yellow squash, cut into 1/2-inch pieces
  • 1 red pepper, cut into 1/2-inch pieces
  • 1 medium red onion, roughly chopped
  • 1 medium sweet potato, cut into 1/2-inch pieces
  • 1 small head broccoli, roughly chopped
  • 1 small head cauliflower, roughly chopped
  • 1 (8 oz.) container button mushrooms, halved or quartered
  • 2 Tbsp. olive oil
  • salt and black pepper
  • 8 tortillas (use whichever kind you’d like)
  • 1 1/2 cups red enchilada sauce, homemade or store-bought
  • 2 cans black beans, drained and rinsed
  • 2 cups Mexican shredded cheese
  • optional garnishes: fresh cilantro, chopped avocado, pico de gallo, sour cream


  1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
  2. In a large bowl, toss together the yellow squash, red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet. (Vegetables should be mostly in a single layer. If your baking sheet is small, you may need to spread these out over two baking sheets.)
  3. Bake for 30 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
  4. Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
  5. Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until the cheese has melted and the tortillas begin to brown slightly around the edges. Remove from oven and serve immediately, with garnishes if desired.


*To make these vegan, omit the cheese and use a vegan enchilada sauce.  (In my homemade red enchilada sauce recipe, just replace the chicken stock with vegetable stock.)

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |

Roasted Vegetable Enchiladas |


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51 comments on “Roasted Vegetable Enchiladas”

  1. Amen to this! I was anti veggie for so long, but now I have to have them!

  2. Ali, these veggies scream rainbow of Mexican-inspired roasted veggie goodness! I’m continually trying to sneak veggies into my husband’s food (mwhahaha!) but I have zero doubt that even he would love these. I can see these beauties in our dinner future. Thanks for sharing!

  3. I absolutely love roasted veggies! They really are a treat and so easy. I like to mix it up and experiment with different seasonings & herbs, but sometimes just salt and pepper is the way to go. I never thought to make enchiladas with them. I’ll have to try this one soon!

  4. I have always loved veggies but certain ones have grown on my in the last few years. I love everything about these!

  5. So I now this might sound crazy, but I would choose vegetables over meat any day! I LOVE them. Like it is weird how much I love them! these look so good!

  6. I could just eat that entire pan of veggies! YUMMM! and in enchiladas, even better. :)

  7. I love how colorful the veggies make this! These enchiladas sound amazing and I’m definitely going to have to make them… BOOKMARKED!

  8. I’m on a veggie kick. We had cauliflower stir fry last night. These sound fantastic, Ali!

  9. I’m with you on the roasting bit…it makes all veggies better!!! These are some gorgeous enchiladas, Ali!

  10. Most gorgeous enchiladas ever! That last photo is especially stunning!!! I love roasting veggies and am currently OBSESSED with roasted cauliflower… with just coconut oil, salt and pepper. I could eat the whole pan!

  11. LOVE roasted veg..seriously the oven does some amazing things! My husband and I were JUST talking about how amazing it is to roast peppers and tomatoes…who wudduh thought?

  12. I’ve actually always loved most vegetables, much to my parents’ delight! I actually enjoy healthy foods like this as much as treats! I’m in love with roasting them, however, because it just makes them even better. My kids will almost eat any vegetable when I roast them! Your enchiladas look fabulous!

  13. What a healthy dinner idea!

  14. I love roasted veggies too, these enchiladas look incredible!

  15. Love roasting veggies. I roasted beets for my husband before we were married and I think that was the moment I won him over. He always *hated* beets until that day. Love this recipe Ali.

  16. I know what I’m making this weekend. This meal looks fantastic. I’m such fan of roasted vegetables. Even veggie haters often like them.

  17. I am a sucker for roasted veggies too!

  18. I agree, roasting is a total game-changer! I rarely make my veggies any other way :) These enchiladas sound amazing, they’d be a great lunch during the week!

  19. Roasted Veggies have been my best friend in college – it’s probably the healthiest “snack” I ever make heehee. Now I can put them in enchiladas??? Ali this is BRILLIANT :D

  20. I love everything about these enchiladas!!

  21. Roasting makes all the difference, doesn’t it? Gorgeous!!

  22. Love these and will be making them soon. Roasted vegetables give such a nice flavor to anything! Thanks for sharing. :)

  23. oh my goodness, the more I get to know you the more I am convinced that we are the same person. I never even ate broccoli until Cade and I were getting married! What was wrong with me?!

  24. Okay, these look amazing. I’m going to crave these until I make them…which I’ll be doing in the near future. They look wonderful!

  25. My dear, I’m still fighting with it. I want to love them, but somehow fruits win. But roasted vegetables are better. Much sweeter. Beautiful recipe.

  26. Roasted veggies are so delicious and this is so gorgeous!

  27. I love roasted vegetables so much, and enchiladas! This looks fantastic :)

  28. Roasted vegetables are my favorite – what a great idea to put them in an enchilada! Yum!

  29. I want these for dinner tonight!!

  30. I used this recipe the other night, substituted a couple veggies for what I had and they were amazing!!!! Thank you!

  31. Is it possible to freeze the leftovers?
    What instructions do you have for reheating?
    Can’t wait to try this tonight! (:

    • Yes, you can freeze the leftovers. I recommend reheating in a 300 degree oven until warm, but you can also reheat in the microwave. Good luck!

  32. I have to say, These are a favorite in my house. My husband inhales them and there are NEVER leftovers! These are sooooooooo goooooooood! We made them at least a few times a month! Thank you :)

    • Thank you Kristy, that’s great to hear! We’re thrilled you guys like them. :D

  33. My family all love these and often request them. Leftovers never seem to last the night.

    • Yay, that’s awesome Jenny, thanks for sharing! We’re happy you guys enjoyed them. :)

  34. Just made this dish – it is delicious!  Two housemates commented on the aroma in the house as the vegetables roasted.  It looks and tastes like I spent so much time slaving away at these – yet it was a totally doable weeknight dinner.  Added to my favorites!!!

  35. fabulous!

  36. Yummmmmmm! Made for dinner tonight.

  37. Fun, festive, colorful dish! Only I made two major changes – first, this recipe has NO GARLIC! I added 6 cloves halved to the pan of veggies, and 4 cloves minced fresh to the enchiladas. Second, I seasoned the beans with onion powder, garlic powder, cumin, chili powder and salt and pepper before adding to the enchiladas.