Roasted Vegetable Enchiladas

These enchiladas really hit the spot on a chilly evening. They’re cheesy and filling, and have a little kick of spice. You’re going to want to make these once a week.

Serves: 8Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 1⁄2 tsp. kosher salt
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 1 large red onion, peeled and chopped
  • 1 can (15.5 oz.) black beans, drained and rinsed
  • 1 cup shredded Monterey jack cheese, divided
  • 1⁄4 cup chopped cilantro
  • 1⁄4 cup frozen corn, thawed
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1⁄2 tsp. garlic powder
  • 2 cups prepared enchilada sauce, divided
  • 8 flour tortillas (6 inch)


  • Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment.
  • Mix olive oil and salt in a large bowl. Add zucchini, summer squash, and onion. Toss well to coat. Spread in a single layer on the prepared baking sheet. Roast for 20 minutes, or until softened and browned. Reduce oven heat to 350°F.
  • Place roasted vegetables in a large bowl and mix with beans, 1⁄2 cup cheese, cilantro, corn, chili powder, cumin, and garlic powder. Stir well to combine.
  • Pour 1⁄2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Divide filling between tortillas, and roll up. Place seam side down in baking dish and top with remaining enchilada sauce and cheese.
  • Bake for 20 minutes.