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Sheet Pan Veggie Enchiladas

Sheet Pan Veggie Enchiladas

Sheet Pan Veggie Enchiladas are a simplified version of traditional enchiladas, featuring roasted vegetables, black beans, and cheese, all baked on a single sheet pan for easy preparation and cleanup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 2 Bell peppers (diced)
  • 1 Red onion (diced)
  • 1 Zucchini (cubed)
  • 1 cup Frozen cor
  • 1 can (15 oz) Black beans (rinsed and drained)
  • 10-12 Corn tortillas
  • 1.5 cups Red enchilada sauce
  • 1 tsp Cumi
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • Salt and pepper to taste
  • 2 cups Shredded Mexican blend cheese
  • Fresh cilantro
  • 1 Avocado (sliced)
  • Sour cream or Greek yogurt
  • 2 tbsp Olive oil or Avocado oil

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Place the diced bell peppers, red onion, zucchini, and corn onto a large rimmed baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper. Toss well to coat. Roast for 15-20 minutes until the edges start to brown.
  3. Remove the pan from the oven. Move the roasted vegetables to one side or a small bowl. Stir in the rinsed black beans and about 1/4 cup of the enchilada sauce.
  4. Wrap the corn tortillas in a damp paper towel and microwave them for 30 seconds.
  5. Clear the baking sheet and pour a thin layer of enchilada sauce over the bottom of the pan. Take a tortilla, fill it with a generous scoop of the veggie mixture, roll it up tightly, and place it seam-side down on the pan. Repeat until you use all the filling.
  6. Pour the remaining enchilada sauce over the center of the rolled tortillas. Sprinkle the shredded cheese evenly across the top. Return the Sheet Pan Veggie Enchiladas to the oven.
  7. Bake for another 10-15 minutes until the cheese bubbles and the ends of the tortillas turn golden brown.
  8. Remove from the oven and let them rest for 5 minutes. Top with fresh cilantro, avocado slices, and a dollop of sour cream before serving.

Notes

To prevent sogginess, roast the vegetables first. Use a high-quality rimmed baking sheet for even cooking. Let the enchiladas rest after baking for easier serving.