1 onion, roughly chopped
1 red bell pepper, chopped
1/2 cup sliced fresh mushrooms
1 medium sweet potato, cut into 1/2-inch pieces
1 small head broccoli, roughly chopped
1 small head cauliflower, roughly chopped
2 teaspoons olive oil
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
6-8 whole wheat tortillas (8 inches), warmed
1.5 cups enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
In a large bowl, toss together the red pepper, red onion, sweet potato, broccoli, cauliflower, mushrooms and olive oil until evenly mixed. Season generously with salt and black pepper. Spread the mixture out evenly onto the covered baking sheet.
Bake for 25 minutes, or until the edges of the vegetables begin to crisp and they are tender. Remove and set aside to cool. Reduce oven heat to 350 degrees.
Meanwhile, prepare your enchilada assembly line. Lay a tortilla on a flat work surface, then spread the top of it with a generous few tablespoons of enchilada sauce. Sprinkle down the center with black beans, corn, shredded cheese, and then lots of roasted veggies. Roll the tortilla up to close, then place it seam-side-down in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Then spread any remaining enchilada sauce on top of the enchiladas in the dish.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 6 enchiladas.