Go Back
+ servings
Layered Roasted Vegetable Enchiladas

Layered Roasted Vegetable Enchiladas

Layered Roasted Vegetable Enchiladas are the perfect way to enjoy Enchiladas without the fuss of rolling them one by one. Vegetarian and Gluten Free.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people


  • 1 large Sweet Potato cut into 1 inch cubes
  • 2 medium Zucchini Cut into 1 inch cubes
  • 1/2 large onion chopped
  • 1 large Red Bell Pepper chopped
  • 15 ounces Black Beans Drained and Rinsed
  • 6-8 Corn Tortillas
  • 20 ounces Enchilada Sauce Your favorite brand- watch ingredient list. Get the cleanest possible.
  • 2 cups Cheddar Jack Cheese Shredded
  • salt and pepper
  • chili powder Optional


  1. Preheat Oven to 425 degrees. On a large sheet tray toss the Sweet Potato, Zucchini, Onion, Bell Pepper together in a single layer. Drizzle some olive oil and evenly sprinkle with salt and pepper. Chili Powder if desired.
  2. Roast for 15-20 minutes or until vegetables are softened and starting to get golden.
  3. Add the drained black beans to the sheet tray. Mix everything up.
  4. In a 10 inch cast iron skillet or an 8x8 pan add some enchilada sauce to evenly cover the bottom. Layer 2 tortillas to cover the sauce, add some vegetable mix, cheese and then repeat these layers 3-4 times until you have used all the veggies up.
  5. Reduce oven heat to 400 and bake for 20 minutes or until golden and bubbly.

Recipe Notes

I prefer corn tortillas, but if you don't like them, feel free to use flour.  This is a versatile recipe.  Change the vegetables or the cheese if you wish.  You'll just evenly spread your ingredients throughout the 3-4 layers.  Feel free to use more or less enchilada sauce to your liking.