Roasted Vegetable Enchiladas
Layered with roasted squash, black beans, and a smoky tomato sauce, these enchiladas are baked to golden perfection. This mexican-inspired mexican (vegetarian) ready in about 70 minutes pairs cubed butternut squash, diced red bell pepper, diced 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.
Ingredients
- 1.2 lbs, cubed butternut squash
- 1, diced red bell pepper
- 1, diced zucchini
- 2 tbsp olive oil
- 2 medium, diced tomatoes
- 1, minced chipotle chili
- 1 tsp ground cumin
- 0.5 tsp ground oregano
- 1 can (15 oz), drained black beans
- 8, warmed corn tortillas
- 1 cup, grated cheddar cheese
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Top with 1 cup grated cheddar cheese, then bake for 15-20 minutes until the cheese is melted and golden.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Vegetable Enchiladas take to make?
Total time is about 70 minutes (30 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Vegetable Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed butternut squash from drying out.
Can I substitute ingredients in Roasted Vegetable Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Vegetable Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Vegetable Enchiladas vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
