Easy Veggie Enchiladas

• head of broccoli1

  cut into florets (2 cups)

• small sweet potato↗1

  peeled and diced (2 cups)

• red bell pepper↗1

  sliced (1 cup)

• onion↗1

  sliced (1 cup)

• olive oil

  a drizzle

• salt

  a pinch

• black beans↗14 ounce

  rinsed and drained

• shredded quesadilla cheese2 cup
• enchilada sauce↗2 cup

  see notes

• corn tortillas↗10
• avocado, cilantro, and lime for serving↗

Step-by-step instructions

1. 1

   Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.

2. 2

   Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.

3. 3

   Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.

4. 4

   Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.