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Roasted Vegetable Enchiladas

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 large servings
Author Amy Rains

Ingredients

  • 2 medium sized sweet potatoes
  • 16 oz of frozen organic corn
  • 2 large poblano peppers
  • 1 14 oz can of black beans drained and rinsed
  • 16- 20 medium sized corn tortillas around 8 inches in diameter
  • 3 cups of your favorite enchilada sauce
  • 1.5 cups of shredded monterey jack or cheddar cheese
  • For garnish optional:
  • Fresh cilantro
  • Salsa
  • Green onion
  • Sour Cream
  • Avocado

Instructions

  1. Preheat your oven to 425.
  2. Prepare the vegetables by peeling and dicing the sweet potatoes, and dicing up the poblano peppers. Add frozen corn. Brush with olive oil and spread over a roasting pan.
  3. Roast the vegetables for 20-25 minutes until the sweet potatoes are soft and the peppers are nicely charred. Set aside.
  4. Lightly grease a 9x13 inch pan.
  5. Spread about 1 cup of enchilada sauce along the bottom of the pan.
  6. Layer 1/3 of the cut tortillas along the bottom.
  7. Top with 1/3 of the mixed vegetables and beans.
  8. Add 1/2 cup of cheese.
  9. Repeat for 2 more layers.
  10. Bake for 25 minutes at 375.
  11. Serve hot and top with salsa, fresh cilantro, green onion, avocado, or sour cream.