Introduction
This delicious enchilada recipe is a wonderful way to enjoy a medley of roasted vegetables and black beans, all wrapped up in comforting corn tortillas and smothered in enchilada sauce. It’s a perfect dish for a family dinner or gathering, packed with flavor and nutrition. Let’s dive into the ingredients and instructions needed to create this tasty masterpiece.
Detailed Ingredients with measures
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 quesadilla cheese
2–3 cups enchilada sauce
10–12 corn tortillas
Avocado, cilantro, and lime for serving
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Yield
Serves 4-6
Now that you have a complete overview of the ingredients and the preparation time, let’s get started with this flavorful enchilada dish. Enjoy the delightful combination of veggies, beans, and cheese, topped with fresh avocado, cilantro, and a squeeze of lime for an extra zing!
Detailed Directions and Instructions
Step 1: Preheat and Roast Vegetables
Preheat the oven to 425°F (218°C). Arrange the broccoli florets, diced sweet potato, sliced red bell pepper, and sliced onion on a large sheet pan. Drizzle with olive oil and sprinkle with a pinch of salt. Toss to coat evenly. Roast in the oven for 25–30 minutes until the vegetables are tender and slightly caramelized.
Step 2: Prepare the Filling
In a large bowl, combine the roasted vegetables with the rinsed and drained black beans, 1 cup of shredded quesadilla cheese, and 1 cup of enchilada sauce. Stir gently to create a chunky filling mixture.
Step 3: Assemble the Enchiladas
Spread a small amount of enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each corn tortilla with a portion of the vegetable and bean mixture, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce over the top of the assembled enchiladas, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded quesadilla cheese evenly over the top.
Step 5: Bake
Cover the baking dish with foil and bake in the preheated oven for 15–20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Step 6: Serve
Remove from the oven and let cool slightly. Serve the enchiladas with slices of avocado, fresh cilantro, and lime wedges on the side.
Notes
Note 1: Vegetable Variations
You can substitute or add vegetables according to your preference, such as zucchini or spinach, to enhance the filling.
Note 2: Tortilla Alternatives
If corn tortillas are not available, you can use flour tortillas, but ensure they are warmed slightly to prevent cracking during assembly.
Note 3: Cheese Options
Feel free to experiment with different types of cheese, such as Monterey Jack or a dairy-free cheese alternative, based on dietary restrictions.
Note 4: Make Ahead
These enchiladas can be assembled a day in advance, covered, and baked just before serving for convenience.
Cook techniques
Roasting Vegetables
Arrange vegetables on a sheet pan, drizzle with olive oil, sprinkle with salt, and roast at 425°F (218°C) for 25–30 minutes until tender and slightly caramelized.
Combining Ingredients
In a large bowl, mix roasted vegetables with black beans, shredded cheese, and enchilada sauce to create a chunky filling.
Assembling Enchiladas
Spread enchilada sauce in a baking dish, fill corn tortillas with the vegetable and bean mixture, roll them up tightly, and place seam-side down.
Baking Enchiladas
Cover the baking dish with foil and bake at 425°F (218°C) for 15–20 minutes until heated through and cheese is melted and bubbly.
FAQ
Can I use other vegetables?
Yes, you can substitute with other vegetables like zucchini, spinach, or cauliflower based on your preferences.
What if I don’t have enchilada sauce?
You can use a homemade tomato sauce or salsa as a substitute, but the flavor profile will differ.
Can I make this dish ahead of time?
Yes, you can prepare the enchiladas and store them in the fridge before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
Is this recipe gluten-free?
To make it gluten-free, ensure the corn tortillas and enchilada sauce are labeled gluten-free.
What can I use instead of quesadilla cheese?
You can substitute with other cheeses such as Monterey Jack, mozzarella, or a dairy-free cheese if preferred.
Conclusion
This vibrant and flavorful enchilada dish combines nutritious roasted vegetables, black beans, and melty cheese wrapped in tender corn tortillas. It’s not only easy to make but also a delightful way to enjoy a wholesome meal, perfect for family dinners or gatherings. The addition of avocado, cilantro, and lime enhances the freshness and flavor, making it a complete and satisfying dish.
More recipes suggestions and combination
Stuffed Bell Peppers
Use the same filling mixture of roasted vegetables and black beans as a stuffing for halved bell peppers, topped with cheese, and baked until the peppers are tender.
Vegetable Quesadillas
Fill whole wheat tortillas with the roasted vegetable and cheese mixture, grill until crispy, and serve with salsa or guacamole for dipping.
Sweet Potato and Black Bean Tacos
Spoon the filling into corn tortillas, top with avocado and lime, and enjoy these vibrant tacos for a quick lunch or dinner.
Broccoli and Cheese Bake
Combine the roasted broccoli, sweet potato, and onion with extra cheese and bake in a casserole dish for a hearty side dish.
Vegetable Burrito Bowl
Layer brown rice or quinoa with the vegetable and black bean mixture, drizzle with enchilada sauce, and top with fresh cilantro and avocado for a delicious bowl meal.
