Looking for a cozy, cheesy, and utterly delicious dinner option? Try these Easy Veggie Enchiladas! They’re packed with your choice of roasted veggies and are super simple to whip up. Here’s how you can make them:
Ingredients:
- 1 head of broccoli, cut into florets (about 2 cups)
- 1 small sweet potato, peeled and diced (about 2 cups)
- 1 red bell pepper, sliced (about 1 cup)
- 1 onion, sliced (about 1 cup)
- A drizzle of olive oil
- A pinch of salt
- 1 can (14 ounces) of black beans, rinsed and drained
- 2 cups of shredded quesadilla cheese
- 2 to 3 cups of enchilada sauce
- 10 to 12 corn tortillas
- Avocado, cilantro, and lime for serving
Instructions:
-
Roast the Veggies: Preheat your oven to 425 degrees. Spread the broccoli, sweet potato, bell pepper, and onion on a large baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 25-30 minutes until they’re nicely caramelized.
-
Prepare the Filling: In a large bowl, mix the roasted veggies with the black beans, 1 cup of quesadilla cheese, and 1 cup of enchilada sauce. You can mash the mixture slightly if you prefer a less chunky filling.
-
Assemble the Enchiladas: Spread a little enchilada sauce on the bottom of a 9×13 inch baking dish. Spoon the filling onto each tortilla, roll them up tightly, and place them seam side down in the dish. Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese.
-
Bake: Cover the dish with foil and bake in the oven for 15-20 minutes, or until everything is bubbly and hot.
-
Serve: Garnish with slices of avocado, fresh cilantro, and a squeeze of lime. Get ready to dig into some warm, veggie-packed goodness!
This dish is perfect for a comforting dinner and is versatile enough to include any roasted veggies you have on hand. Enjoy your homemade veggie enchiladas!
