clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The finished Sweet Potato and Roasted Vegetable Enchiladas with a dollop of sour cream

Sweet Potato and Roasted Vegetable Enchiladas

  • Author: Marie Bostwick
  • Yield: 12 - 16 enchiladas 1x


  • 2 small sweet potatoes, peeled and cut into ½ inch dice
  • 1 zucchini, medium dice
  • 1 red bell pepper, medium dice
  • 1 medium yellow onion, medium dice
  • 1 15oz can black beans, drained
  • 1 4oz. can diced green chilies
  • 2 T olive oil, divided
  • 1 T cumin
  • 2 cups cooked wild rice pilaf (can substitute brown or white rice)
  • 1 tsp kosher salt, divided
  • Fresh ground pepper
  • 8 oz shredded cheddar cheese, divided
  • Corn tortillas
  • Chopped fresh cilantro – optional
  • Sour cream – optional

For enchilada sauce

  • 4 T butter
  • 1 T flour
  • 1 T chili powder
  • 2 tsp sugar
  • 1 tsp cumin
  • 1 15 oz can tomato sauce
  • 1.5 cups water


  1. Preheat oven to 400 degrees.
  2. Place diced sweet potatoes in a roasting pan, stir with 1 T olive oil to coat evenly. Sprinkle potatoes with 1 tsp cumin, ½ tsp salt, and a few grinds of pepper and stir again. In a separate roasting pan, place diced onions, zucchini, and red peppers. Stir in 1 T olive oil to coat. Sprinkle with ½ tsp salt and a few grinds of pepper, stir again. Place both roasting pans in pre-heated oven. Cook for 30 minutes, turning pans halfway through.
  3. While the vegetables are roasting, make the enchilada sauce. Melt butter on stove over medium. Whisk in flour, chili powder, sugar, and cumin. Pour in tomato sauce and water, stir to combine. When sauce just begins to bowl, lower heat and simmer for 5 minutes.
  4. Place cooked rice, beans, and diced peppers in a large bowl. When vegetables have finished roasting, place them into bowl with the rice and beans. Stir to evenly distribute ingredients. Set aside.
  5. Lower the oven temperature to 350. Line a rimmed baking sheet with foil
  6. To assemble the enchiladas, dip a tortilla completely into the sauce. Place the tortilla on the baking sheet and place a generous spoonful of the vegetable and a sprinkle of
    cheese in the center of the tortilla, then roll into a tube shape. Repeat until all the
    vegetables and half the cheese have been used. (The number of enchiladas you make will depend on how much filling there is and how much you put in each tortilla. See notes in post if you wish to freeze some for later.)
  7. When all the tortillas are filled, pour the remaining sauce on top and sprinkle with the remaining cheese. Bake in a 350 degree oven for approximately 20 minute. Serve with chopped cilantro and sour cream, if desired.