Easy Veggie Enchiladas
Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 1 head of broccoli, cut into florets (2 cups)
- 1 small sweet potato, peeled and diced (2 cups)
- 1 red bell pepper, sliced (1 cup)
- 1 onion, sliced (1 cup)
- a drizzle of olive oil
- a pinch of salt
- 1 14 -ounce can black beans, rinsed and drained
- 2 cups shredded quesadilla cheese
- 2 -3 cups enchilada sauce (see notes)
- 10 -12 corn tortillas
- avocado, cilantro, and lime for serving
Steps
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Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
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In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
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Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
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Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| of broccoli | 1 head | - | - |
| sweet potato | 1 small | - | - |
| red bell pepper | 1 | - | - |
| onion | 1 | - | - |
| a drizzle of olive oil | - | - | - |
| a pinch of salt | - | - | - |
| -ounce can black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| shredded quesadilla cheese | 2 cups | - | - |
| -3 cups enchilada sauce | 2 | Rp 20.000/100g | Rp 40.000 |
| -12 corn tortillas | 10 | - | - |
| avocado | - | - | - |
*Estimated market prices, may vary by region
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