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Veggie Sweet Potato and Zucchini Enchiladas

These enchiladas pack ALL the goods - sweet potatoes, zucchini, onions, black beans and goat cheese. They are super filling and great for serving guests!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, Main Entree
Cuisine: Mexican
Keyword: enchiladas, vegan, vegetarian
Servings: 8 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!