These veggie enchiladas are packed with all the goods – roasted sweet potato, zucchini, onion, black beans and goat cheese. They are wrapped in fluffy tortillas, and topped off with avocado, cilantro and onions.
These veggie enchiladas are a perfect way to easily feed a family or guests, and they are super hearty and filling! Here’s all you need to do:
- Chop the veggies into small cubes, and roast at 425 degrees.
- Add some spices, goat cheese and enchilada sauce.
- Wrap in tortillas, and place in a baking dish with the rest of enchilada sauce.
- Bake for 20 minutes covered, and serve with your favorite garnishes!
I actually made these veggie enchiladas back in 2014 and decided to revive this recipe and post! See photography 6 years ago… yikes!
Quite different from 2020! Both are equally delicious, but I can confidently say the updated version looks more delicious.
If you want to make these veggie enchiladas into vegan or plant-based enchiladas, simply omit the goat cheese, or replace with your favorite vegan cheese!
Shoutout to Teasdale Latin Foods for their tortillas! The tortillas were sooo soft and pack 6g of plant-based protein per serving. Also, I loved the unique flavors like Chickpea & Cilantro and Black Bean & Citrus; it added an extra zing to each bite!
What are you favorite type of enchiladas? Leave a comment here, or send me a message on Instagram!
Looking for other veggie or plant-based recipes?
Veggie Sweet Potato and Zucchini Enchiladas
- 2 medium sweet potatoes
- 2 zucchini
- 1/2 red onion
- 2 tbsp avocado oil
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp Kosher salt
- 4 oz goat cheese (omit for vegan)
- 8 tortillas
- 16 oz enchilada sauce
- Preheat oven to 425 degrees.
- Chop sweet potatoes, zucchini and onions into small cubes (~1cm). Toss with avocado oil and roast for 25-30 minutes, until browned.
- In a large bowl, combine cooked sweet potatoes, zucchini, and onions with salt, cumin, chili powder, 1/2 c. enchilada sauce, and 2 oz goat cheese.
- In a baking dish, pour a layer of enchilada sauce on the bottom. Place about 1/3 cup of the veggie mixture in a tortilla. Wrap and place in the baking dish. Repeat with the remaining tortillas. Top with the rest of the enchilada sauce and additional cheese, if desired.
- Cover with foil, bake for 20 minutes.
- Serve with cilantro, avocado, goat cheese and raw red onions!