Mexican Roasted Vegetable Enchilada Sheet Pan

Mexican · Winter · 90 min · Serves 4 · By Lesapor Test Kitchen

This advanced Mexican-inspired sheet pan meal brings a healthy dose of winter warmth with roasted vegetables and hearty enchiladas. A homemade enchilada sauce adds depth and flair, making this a dish to impress.

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large sweet potato, peeled and diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 medium red onion, cut into wedges
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 8 corn tortillas
  • 1 1/2 cups black beans, cooked and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 cup tomato puree
  • 1 tablespoon chili powder
  • 2 tablespoons fresh cilantro, chopped
  • 1 avocado, sliced
  • 1 lime, cut into wedges

Method

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a large bowl, combine sweet potato, red and yellow bell peppers, red onion, and garlic. Drizzle with olive oil then add cumin, smoked paprika, cayenne pepper, sea salt, and black pepper. Toss well to coat.
  3. Spread the vegetable mixture evenly on the prepared sheet pan. Roast in the oven for 25-30 minutes until the vegetables are tender and slightly charred, stirring halfway through.
  4. Meanwhile, in a small saucepan over medium heat, add tomato puree, chili powder, and a pinch of salt. Simmer for 10 minutes, stirring occasionally, to thicken the sauce slightly.
  5. Once the vegetables are roasted, remove the sheet pan from the oven and reduce the oven temperature to 350°F (175°C). Transfer the vegetables to a bowl, leaving some space on the sheet pan for the enchiladas.
  6. Mix the roasted vegetables with black beans and corn kernels. Fill each corn tortilla with a generous portion of the vegetable mixture, roll tightly, and place seam-side down on the sheet pan.
  7. Pour the tomato enchilada sauce evenly over the enchiladas. Return the sheet pan to the oven and bake for 15 minutes.
  8. Once baked, remove from the oven and let cool slightly. Garnish with fresh cilantro, sliced avocado, and lime wedges. Serve warm.