Roasted Vegetable & Black Bean Enchiladas Verdes

13 62 293
Ingredients Minutes Calories
Prep Cook Servings
50 min 12 min 6
Roasted Vegetable & Black Bean Enchiladas Verdes
Health Highlights


6 cup Mixed vegetable salad (such as butternut squash, zucchini, sweet bell pepper, red onion, mushrooms, asparagus, cut into ½-inch cubes)
1 tbsp Olive Oil, Extra Virgin (for drizzling)
1 dash Salt and pepper (to taste)
1 can (15oz) Black beans, canned (drained & rinsed, or 1 1/2 cup cooked)
20 medium Tomatillo (about 2 ¼ pounds, husked & washed, for sauce)
1 medium pepper(s) Jalapeno pepper (stem removed, for sauce)
1/2 small White onion (peeled & grated, or applesauce, wet ingredients, for sauce)
3 clove(s) Garlic (for sauce)
10 sprig Cilantro (coriander) (for sauce)
1 tbsp Sea Salt (for sauce)
3 tbsp Olive Oil, Extra Virgin (for sauce)
12 small tortilla(s) Tortilla, corn
1/2 cup Queso fresco cheese (crumbled, or grated Monterey Jack, optional)


  1. Preheat the oven to 375°F. Place the vegetables on a parchment-lined baking sheet. Drizzle with oil and toss to coat evenly. Sprinkle with salt and pepper. Roast until tender, but not over-cooked, about 25 minutes.
  2. Add the black beans to the vegetables and mix together or put everything into a bowl to combine.
  3. Place all the tomatillos and the jalapeno on a parchment-lined baking sheet. Change the oven to broil. Place under the broiler for about 10 minutes, turning over after 5 minutes until tomatillos are lighter in color and contain a few brown spots. Then change oven to 350°F if baking the enchiladas right away.
  4. Transfer the tomatillos to a blender or a food processor with the jalapeno, 3 garlic cloves, ½ onion, cilantro and sea salt. Process until smooth. You should have 4 cups of sauce.
  5. Heat a skillet over medium heat and warm 3 tbsp olive oil. Add the tomatillo sauce and simmer 5 minutes.
  6. In the meantime, warm the tortillas on a griddle or skillet on both sides until softened.
  7. Pour 1 cup of sauce on the bottom of a 13x9-inch baking dish. Place about ⅓ cup of vegetables down the middle of a tortilla and roll tightly. Place seam-side down in the baking dish. Repeat with each tortilla. Cover all the rolled tortillas with remaining sauce. Sprinkle with cheese, if desired. Bake until heated through and cheese is melted, about 10-12 minutes. Serve immediately.


For casserole version, see "Notes" below.  


Casserole version:

  1. Pour 1 cup of sauce on the bottom of a 13 x 9-inch baking dish. Place 6 corn tortillas in one layer on top of the sauce. Spread all of the vegetables and beans on top of the tortillas. Sprinkle with cheese, if desired.
  2. Arrange another 6 corn tortillas over of the vegetable mixture in one layer. Pour enough sauce to cover well and sprinkle with more cheese, if desired. Bake until heated through and cheese is melted.


Leftovers? Chop up the enchiladas and add to a pot of chicken broth. Heat and serve. Enchilada Soup!

Nutrition Facts

Per Portion

Calories 293
Calories from fat 111
Calories from saturated fat 21.5
Total Fat 12.3 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 7.1 g
Cholesterol 0.0 mg
Sodium 2206 mg
Potassium 990 mg
Total Carbohydrate 41 g
Dietary Fiber 10.7 g
Sugars 10.7 g
Protein 10.3 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.4
Milk Alternative 0.2
Vegetables 3.9

Energy sources