Ingredients

The following ingredients have 8 Servings
  • 2 cups sweet potatoes (cut and peeled into 1/4 to 1/2 inch pieces)
  • 2 cups cauliflower (or broccoli, cut into small florets)
  • 1 cup bell pepper (sliced)
  • 1 cup onion (sliced)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 14 ounces canned black beans (rinsed and drained)
  • 2 cups shredded cheddar jack cheese
  • 1/2 cup sour cream (plus more for serving)
  • 1 recipe Classic Enchilada Sauce ((about 2 cups), you can also use store bought)
  • 8 (8-inch) flour tortillas (or 10 6-inch corn tortillas)
  • Guacamole, lime and cilantro for serving

Instruction

  • Preheat oven to 425 degrees Fahrenheit. Arrange sweet potato, cauliflower, peppers, and onions on a large baking pan. Toss with olive oil, sprinkle with cumin, oregano, salt, and cayenne, then toss again. Roast for 20-25 minutes, flipping once or twice during cooking, until vegetables are tender.
  • Reduce oven temperature to 350 degrees F.
  • Transfer the warm roasted vegetables to a large bowl, then add black beans, ½ cup cheese, ½ cup sour cream, and ½ cup enchilada sauce. Stir to combine.
  • Spread ½ cup of enchilada sauce on the bottom of a 9x13 casserole pan. Spoon ½ cup of filling into each tortilla, topping with 2-3 tablespoons of cheese before carefully rolling them tightly. Place each rolled tortilla, seam-side down, in the pan, nesting them side by side. Cover with 1 cup sauce and remaining cheese.
  • Cover with foil and bake for 15-20 minutes. Remove foil and bake for an additional 5-8 minutes until the cheese is bubbly. Serve with sour cream, avocado, cilantro, and lime wedges.