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Roasted Vegetable Enchiladas

Amy Palanjian
Before you start, roll a tortilla and make sure it will fit with your baking dish. I call for small ones, but the size can vary a lot depending on whether you use flour or corn and the brand. This recipe was updated and streamlined in October 2020.
5 from 2 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dinner
Cuisine Mexican
Servings 6
Calories 344 kcal


  • 2 cups sweet potato (or butternut squash and/or carrot diced)
  • 1/2 cup onion (peeled and diced)
  • 1 teaspoon olive oil
  • 1 cup fully cooked brown rice
  • 14.5 ounce can white, pinto, or black beans
  • 1/2 cup mild salsa
  • 1/2 teaspoon salt
  • 8-10 oz mild enchilada sauce
  • 8 small flour or corn tortillas (slightly warmed)
  • 1/2-1 cup shredded cheddar cheese


  • Preheat the oven to 375 degrees F. Place the vegetables onto a rimmed baking sheet. Toss with olive oil and roast for 20-25 minutes or until tender.
  • Place the roasted vegetables into the bowl of a food processor. Add the brown rice, beans, salsa, and the salt. Roughly puree.
  • Pour a small amount of enchilada sauce to thinly coat the bottom of an 9x13-inch (or 3 quart) baking dish.
  • Spoon about 1/3 cup filling into each tortilla, fold over and roll up. Place seam down in the prepared baking dish.
  • Continue until you run out of the filling, packing the rolled tortillas next to each other tightly.
  • Top with the remaining enchilada sauce and the cheese—using as much or as little as you like—and bake for 15-18 minutes or until the cheese is melted and the enchiladas are warmed through.
  • Serve with sour cream or additional salsa, if desired.


  • To make ahead: Roast the veggies up to 3 days ahead and store in an airtight container in the fridge until ready to assemble. Or, assemble the enchiladas, then store in the fridge for up to 24 hours until ready to bake and serve. Or fully cook, then let cool and store for up to 5 days and reheat to serve.
  • To warm the tortillas, wrap in damp paper towels or a damp clean kitchen towel and warm in the microwave for 30-60 seconds or until warm.
  • You can use white rice, quinoa, or millet in place of the brown rice, so feel very free to experiment.
  • Use white, black, or pinto beans.
  • I usually use flour tortillas in this since they hold up well when rolled, though "soft" corn tortillas (look on the label) can work too if you prefer corn.
  • I like the flavor of Frontera brand enchilada sauce best, but if I can't find them, I use whatever is available at my local store. (Red and green both work fine—just choose mild so it's not too spicy.)
  • Serve with avocado, corn, and any other easy side you like.


Calories: 344kcalCarbohydrates: 58gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 1036mgPotassium: 638mgFiber: 7gSugar: 8gVitamin A: 6740IUVitamin C: 3mgCalcium: 187mgIron: 4mg
Keyword roasted vegetable enchiladas, vegetable enchiladas, vegetarian enchiladas
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!