Roasted Vegetable Enchiladas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Layered with roasted squash, black beans, and a smoky tomato sauce, these enchiladas are baked to golden perfection. This Mexican recipe (vegetarian), ready in about 70 minutes, pairs butternut squash, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 40 min Serves 6 Mexican cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Toss 1.2 lbs butternut squash, 1 diced red bell pepper, and 1 diced zucchini with 2 tbsp olive oil. Roast for 25-30 minutes until tender and slightly caramelized.
  2. Step 2: In a separate skillet, heat 1 tbsp olive oil over medium heat. Add 2 diced tomatoes and 1 minced chipotle chili, cooking for 5 minutes until the tomatoes break down.
  3. Step 3: Stir in 1 tsp cumin, 0.5 tsp oregano, and a pinch of salt. Add 1 can black beans and 1/4 cup water, simmering for 5 minutes until the sauce thickens.
  4. Step 4: Spoon 1/3 cup roasted vegetables and 1/4 cup bean sauce into each of 8 warmed corn tortillas. Roll up tightly and place in a baking dish.
  5. Step 5: Top with 1 cup grated cheddar cheese, then bake for 15-20 minutes until the cheese is melted and golden.

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