Ingredients

The following ingredients have 6 Servings
  • 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 (see notes)
  • 10-12 corn tortillas
  • avocado, cilantro, and lime for serving

Instruction

  • Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
  • In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
  • Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
  • Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.