Go Back
+ servings

Veggie Enchiladas

Veggie Enchiladas
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings 8 people
Calories 318kcal

Equipment

  • 1 Sheet pan
  • 1 Mixing bowl
  • 1 Knife
  • 1 can opener
  • 1 8 x 10 baking pan or pyrex
  • 1 Wooden Spoon
  • 1 spatula for serving

Ingredients

  • 1 head Cauliflower chopped into bite size pieces
  • 2 cups Butternut squash chopped into bite size pieces
  • 0.5 whole Red onion chopped into bite size pieces
  • 1 can Chickpeas rinsed
  • 1.5 tbsp Taco seasoning salt-free
  • 2 tbsp Olive oil
  • 1 can Black beans, canned rinsed
  • 8 ounces enchilada sauce green or red
  • 16 whole chickpea taco shells

Instructions

  • Preheat oven to 375 degrees.
  • Chop cauliflower, red onion, and butternut squash into bite-size pieces.
  • Combine vegetables and chickpeas in a bowl, sprinkle salt-free taco seasoning, drizzle oil, and mix.
  • Pour vegetables onto a sheet pan and roast for 35 minutes at 375 degrees or until cooked thoroughly.
  • Pour roasted vegetables back into a bowl and add black beans and combine.
  • Preheat oven to 350 degrees.
  • Pour a small amount of enchilada sauce on the bottom of the pyrex/baking pan and spread to prevent the enchiladas from sticking.
  • Heat each tortilla on a skillet on low to warm the tortillas to make them flexible.
  • Add a small amount of veggie and bean mixture (approximately 3-4 tbsp) into the tortillas, roll and place seem side down in the pyrex.
  • Continue until all tortillas and veggie mixture is used (approximately 16 shells).
  • Pour the remainder of enchilada sauce over the wrapped tortillas and cover pan.
  • Bake covered for 30 minutes.

Nutrition

Serving: 2enchiladas | Calories: 318kcal | Carbohydrates: 57g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 439mg | Potassium: 869mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3898IU | Vitamin B1: 2mg | Vitamin B2: 2mg | Vitamin B3: 3mg | Vitamin B5: 1mg | Vitamin B6: 2mg | Vitamin C: 42mg | Vitamin D: 0µg | Vitamin E: 3mg | Vitamin K: 16µg | Calcium: 112mg | Copper: 2mg | Folate: 50µg | Iron: 3mg | Manganese: 2mg | Magnesium: 25mg | Phosphorus: 111mg | Selenium: 3µg | Zinc: 2mg
Print Recipe