These Easy and Healthy Oven Roasted Veggie Enchiladas are the perfect way to spice up your weekday dinner recipes. I love Taco Tuesdays but after a while, it can get old, so this week I took all the same ingredients and made something different. Check out more types of easy recipe inspiration, and follow me on Instagram.
The Prep
This dinner recipe is one that doesn’t take a whole lot of time or concentration. It is an easy and healthy dinner after a long day. These Easy and Healthy Veggie Enchiladas will become a staple in your house, plus the leftovers make for a delicious lunch meal the next day! Can’t ask for anything better.
I threw these easy enchiladas together with just the veggies that I had in my house. You can substitute the veggies in this recipe for anything you like though. Make it easy on yourself.
Start by preheating your oven to 425 degrees.
Cut up your veggies into cube-sized pieces so that they all cook together evenly.
On a sheet pan, lay the veggies out and coat them with some Olive Oil, Salt, and Pepper.
Roast your veggies in the oven for 35-45 minutes. I used Sweet Potatoes so I made sure that those were tender and that I could stick a fork through them before I pulled things out of the oven.
Once the roasted veggies are done, combine them in a large bowl with a can of Black beans. I like to use Kroger Brand Black Beans with no added salt because this dish has enough flavor that you don’t need the added salt. Black Beans are a healthier choice in my opinion than other beans, but if you prefer another type of bean then give the body what it wants!
Also in the bowl add 1 cup of enchilada sauce and 1 Cup of shredded Mexican Cheese. Be sure to leave some Sauce and Cheese for later on.
Once things are all mixed together then it is time to assemble these Enchiladas.
Take a baking pan and spread a thin layer of Enchilada sauce on the bottom so that the Enchiladas don’t stick to the pan. You want to add the filling into a flour tortilla and roll it up so it is seam side down in the pan. Repeat this process till you have no more filling left.
Finally, cover the Enchiladas with the remainder of the Enchilada sauce and cheese on top. Cover the pan with foil and bake at 425 for 15-20 minutes.
Yup, it is that easy. Once served you can top your Oven Roasted Enchiladas with Sour Cream or Plain Yogurt and garnish with Cilantro and Lime.
Those are my Easy and Healthy Veggie Enchiladas!
Leave me a comment and tell me what you think.
Ingredients
1 Sweet Potato
½ Onion (Red or Yellow)
½ Red Pepper
1 Jalapeno
Handful of Mushrooms
1 Can Kroger Brand Black Beans
1 Can Enchilada Sauce (Red or Green)
A packet of Mexican Cheese
A packet of Flour Tortilla
