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Easy Veggie Enchiladas

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!


  • 1 head of broccoli, cut into florets (2 cups)
  • 1 small sweet potato, peeled and diced (2 cups)
  • 1 red bell pepper, sliced (1 cup)
  • 1 onion, sliced (1 cup)
  • a drizzle of olive oil
  • a pinch of salt
  • 1 14-ounce can black beans, rinsed and drained
  • 2 cups shredded V&V Supremo® Chihuahua® Brand Quesadilla Cheese 
  • 23 cups enchilada sauce (see notes)
  • 1012 corn tortillas
  • avocado, cilantro, and lime for serving


  1. Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
  2. Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup V&V Supremo® Chihuahua® Brand Quesadilla Cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
  3. Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
  4. Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.


Enchilada Sauce Options:

  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: vegetarian enchiladas, veggie enchiladas, easy enchiladas, easy vegetarian enchiladas, homemade enchiladas