Roasted Veggie & Black Bean Enchiladas

Charred poblano, zucchini, and sweet potato folded with black beans and melty cheese, rolled in corn tortillas and smothered in red enchilada sauce. Hearty enough that nobody misses the meat. Allow time for both roasting the filling and baking the assembled enchiladas.

Prep: 15 minutes | Cook: 18-20 minutes roasting plus 20-25 minutes baking | Total: At least 53-60 minutes, plus assembly and oven transitions | Yield: 4-6 servings

Ingredients

• 8-10 corn tortillas
• 2 cups shredded Mexican blend cheese (Monterey Jack + cheddar)
• 1 can (15oz) enchilada sauce or homemade (see below)
• 1 small sweet potato, peeled and diced small (½")
• 1 zucchini, diced
• 1 poblano pepper, diced (or 1 bell pepper for less heat)
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (15oz) black beans, drained and rinsed
• 1 cup frozen corn (optional, adds sweetness)
• 2 tbsp olive oil
• Additional oil for greasing the baking dish or warming tortillas, as needed
• 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, salt
• Toppings: crema/sour cream, cilantro, diced avocado, pickled jalapeños, lime wedges

Quick Homemade Sauce

• 2 tbsp butter (or olive oil for a dairy-free sauce base)
• 2 tbsp flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 2 cups vegetable broth
• 1 can (8oz) tomato sauce

Melt the sauce butter (or warm the listed oil alternative, if using) in a saucepan over medium heat. Whisk in the flour, chili powder, cumin and garlic powder. Gradually whisk in the broth and tomato sauce; bring to a simmer and cook for 10 minutes, stirring frequently.

Instructions

1. Toss diced sweet potato, zucchini, poblano, and onion with olive oil, cumin, chili powder, paprika, and salt. Roast at 425°F for 18-20 min until the sweet potato is tender and edges char; toss in the minced garlic for the final 2 minutes. (Or sauté the vegetables in a hot skillet for 10-12 min, adding the garlic for the final minute, and continue until the potato is tender.)
2. In a bowl, fold the roasted veggies together with black beans, corn, and half the cheese.
3. Warm corn tortillas so they're pliable — microwave in a damp towel, or a quick 10-second dip in hot oil.
4. Roll filling into tortillas, line seam-side down in a greased baking dish.
5. Cover with enchilada sauce and the remaining cheese.
6. Bake at 375°F for 20-25 min until bubbly and golden.
7. Top with crema, cilantro, avocado, pickled jalapeños, and a squeeze of lime.

Chef's Tips

• Dice the sweet potato small (½") so it roasts through in time. Bigger chunks = crunchy bites.
• Poblano heat varies — taste a sliver. Swap for bell pepper if your crowd is heat-shy.
• Make extra sauce — keeps 3-4 days refrigerated or up to 3 months frozen.
• Vegan swap: use oil instead of butter in the sauce, dairy-free shredded cheese, and dairy-free crema or omit crema.
• Meal prep: Assemble the whole dish, cover with foil, refrigerate. Bake the next day — allow at least 5-10 extra minutes and bake until the center reaches 165°F. The roasted veggie filling also doubles as a taco or burrito-bowl base.

Dietary Notes

For a vegan variation use oil, vegetable broth, dairy-free cheese and dairy-free crema or omit crema; use suitable purchased sauce and tortillas. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.