For more fun and delicious vegan enchilada recipes, check out my Skillet Enchiladas, Vegan Sour Cream Enchiladas, and Vegan Enchilada Casserole! These Roasted Veggie Enchiladas are loaded with a medley of warm roasted vegetables and smothered in a smoky black bean sauce before being baked to perfection. They’re a fun take on the classic enchilada recipe, a perfect “clean out your fridge” meal, and a great way to use up those cans of black beans in your cupboard.
Why you’ll love these veggie black bean enchiladas
Loaded with your favorite vegetables – I made these vegetarian enchiladas with a medley of fresh roasted vegetables, like potatoes, zucchini, and cauliflower. Feel free to swap what’s in the recipe card for any vegetables you like or need to use up. Warm and smoky black bean sauce – Instead of the classic fiery red enchilada sauce, I covered these enchiladas in an easy, no-cook blended black bean sauce. It’s smoky, savory, and has sneaky protein!
Ingredients needed (with substitutions)
Vegetables – Onion, mushrooms, zucchini, potatoes, and cauliflower florets are lightly seasoned and roasted in the oven for the enchilada filling. Feel free to customize the recipe with the fresh or frozen veggies of your choice! Olive oil Salt and pepper Black beans – I like using canned black beans for convenience but cooked dry black beans will also work. Garlic and onion Chipotle peppers in adobo sauce – Both the chipotle peppers and adobo sauce add smoky, spicy-ish flavors to the black bean sauce. If you’re not a fan of spicy food, only use 1 chipotle pepper and 1 tablespoon of adobo sauce. Vegetable broth Oregano Tortillas – I used flour tortillas but corn tortillas work just as well and are naturally gluten-free. Toppings – You can top the cooked enchiladas with tortilla strips or crushed tortilla chips, vegan sour cream, chopped fresh cilantro, shredded vegan cheese, lettuce, red onion, salsa, jalapenos, chipotle sauce, avocado, and/or guacamole.
How to make roasted veggie enchiladas
Find the complete recipe with measurements in the recipe card below. Place the chopped vegetables on a large sheet pan and drizzle the oil over top. Toss to coat, then sprinkle with salt and pepper. Roast the vegetables until tender. To make the black bean sauce, add all of the sauce ingredients to a blender and blend until silky smooth. Taste and adjust the salt or spice level as needed. For an extra spicy black bean enchilada sauce, make it with 3 chipotle peppers. To assemble, spread some of the black bean sauce on the bottom of a baking dish. Fill each tortilla with some of the roasted vegetables, roll to close, and place them seam-side down in the baking dish. Pour the rest of the black bean sauce over the rolled tortillas. Cover the dish with foil and bake until the enchiladas are warmed through and the sauce is bubbly. Top with your desired toppings, then serve the enchiladas right away. Enjoy!
Frequently asked questions
