Gimme Some Oven

Roasted Vegetable Enchiladas

This post may contain affiliate links. Please read my disclosure policy.

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

Roasted Vegetable Enchiladas

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 Ingredients

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.

Step by step photos showing how to make roasted veggie 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.

Vegetarian Enchiladas Closeup

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.

Vegetarian Enchiladas with Avocado on Plate

More Enchilada Recipes!

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Vegetable 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


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


  • 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


  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!

Roasted Vegetable Enchiladas in Pan


Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

45 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. 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.

  38. These are an interesting take on enchiladas. I am trying to eat lower carb, so I would sub carrots for the sweet potato, and use black soy beans for the beans, since they are mostly fiber. And I would definitely try your green enchilada sauce. It was a huge surprise to see you mention Chihuahua cheese – I never heard of it until I moved to El Paso – but now it is my favorite melty cheese. I would probably use a mix of Chihuahua and Mexican blend cheeses. I haven’t figured out how to up the protein in these, but definitely want to make them.

  39. Delicious!!!

  40. I substituted with whatever veggies I had in the fridge; fennel, onion, orange peppers, halved grape tomatoes. I accidentally added to black beans to the veggies for roasting which gave the beans a bit of a crunch and a nice texture in the enchilada. I also used a green enchilada sauce; it was delicious! I made two batches; one for later. This is a keeper recipe! Thank you Ali!