Name: Roasted Vegetable Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 Tablespoons olive oil; 1/2 red pepper; 1/2 yellow pepper; 1/2 orange pepper; 1/2 small zucchini; 1/2 small yellow squash; 1/2 cup chopped red onion; 2 ounces mushrooms; 1/2 cup corn kernels (fresh or frozen); 1/2 cup black beans (rinsed and drained); 8 corn tortillas; 2 cups Shredded Monterey Jack Cheese; For Sauce:; 1/2 c. half & half; 2 cans diced green chiles; 1 1/2 teaspoons cumin; 1/4 teaspoon salt; 2 garlic cloves (minced); 2 Tablespoons chopped fresh cilantro (for garnish)

Roasted Vegetable Enchiladas – packed with fresh vegetables and Monterey Jack cheese and smothered in a creamy chili verde sauce. A delicious meatless meal the whole family will love!

These Roasted Vegetable Enchiladas are packed with fresh veggies, corn, and black beans, then topped with a creamy chile verde sauce and melted Monterey Jack cheese. The perfect option for a healthy, flavor packed, meatless dinner!

I’ve been noticing a trend as my kids have gotten older. Which is that for the most part, they could take or leave meat. Now, to be fair, they come by it honestly. I was a vegetarian for nearly 10 years, and to this day I still love all things veggie.

As do my kids… especially when the veggies are roasted! Which is exactly why I used ALL the roasted vegetables in these delicious roasted vegetable enchiladas. Three types of peppers, zucchini, yellow squash, purple onion, corn, and fresh cilantro… all stuffed inside corn tortillas with a creamy chili verde sauce and gooey, melted Monterey Jack cheese.

They’re easy to make, perfectly satisfying, and packed with good-for-you ingredients. Not to mention… they’re delicious enough to make a vegetarian (or at least a veggie lover) out of anyone! Enchiladas FOR THE WIN!

what you’ll need for this recipe

Vegetables – I used a combination of red bell pepper, yellow bell pepper, orange bell pepper, zucchini, yellow squash, red onion, mushrooms, and corn. Feel free to add any of your favorite vegetables (see ideas below!)

Beans – I added black beans for flavor, texture, and protein. Substitute pinto beans or any of your favorite beans.

Tortillas – I used 8 corn tortillas, which makes this a gluten-free recipe.

Cheese – I used 2 cups shredded Monterey Jack Cheese. For best results, shred your own instead of buying pre-shredded cheese.

Enchilada sauce – I made a green sauce with half & half, diced green chiles, cumin, salt, garlic. Add roasted poblano peppers or cayenne pepper for extra heat!

Cilantro – I added chopped fresh cilantro as a garnish.

how to make roasted vegetable enchiladas

Roast the vegetables. Chop vegetables into 3/4 inch pieces. Toss vegetables (including corn, but not black beans) with 3 Tbsp. olive oil and spread on a large rimmed baking pan. Roast at 400°F for 12-15 minutes. Remove from oven; reduce oven temperature to 350°F.

Add the black beans & fill the tortillas. Add black beans to roasted vegetables. Heat corn tortillas slightly to soften, then fill each tortilla with approximately 1/3 cup roasted vegetable mixture. Roll tightly and place seam-side down in 9×13 inch baking dish. Repeat until all the tortillas are filled.

Make the enchilada sauce. Prepare the chilé verde sauce by combining half & half, diced green chiles, cumin, salt, and garlic cloves. Pour sauce evenly over enchiladas.

Top with cheese & bake. Top with shredded cheese and cover with aluminum foil. Bake at 350 degrees for 30 minutes or until cheese is fully melted. Top with fresh cilantro.

Recipe Variations

Add additional veggies, such as broccoli, cauliflower, sweet potato, or baby spinach
Use flour tortillas instead of corn tortillas
Substitute roasted poblano peppers for the diced green chiles
Add crumbled tofu for extra protein
Add cayenne pepper to the sauce for extra heat
Use any type of cheese
Make it a layered casserole (see below!)
Garnish with sliced avocado, sour cream, salsa, or any of your favorites

make it an enchilada casserole

This recipe can easily be made into a layered casserole:

Spray a 9×13 inch baking dish with nonstick spray.
Spread a small amount of sauce onto the bottom of the baking pan.
Add a single layer of tortillas, followed by half of the vegetables, 1/3 of the sauce, and 1/3 of the cheese.
Repeat with a second layer, then top with an additional layer of tortillas, the remaining sauce, and the remaining cheese.
Bake as instructed.

storing & reheating tips

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, transfer to an oven-safe container and cover with aluminum foil. Reheat at 350° for 20 minutes or until warmed through.

More Vegetarian Recipes to Try

Looking for more delicious meatless meals? These are some of our favorites!