Roasted Verde Veggie Enchiladas

Need a new and easy recipe to add to your meal plan? Try these delicious enchiladas that get thrown together easily and will have your taste buds singing praises!

I might be slightly completely obsessed with shopping at Aldi. These enchiladas are proof of that because lately, every Aldi trip has me coming up with a jar of the mild roasted verde salsa. If you’ve never shopped at Aldi, one it’s magical but two sometimes they rotate out foods and you’re not sure when or if they’ll come back. I got nervous that this specific salsa wasn’t going to come back so I buy it every time I go…now we have almost eight jars of it. Hah!

Just in case you do not have an Aldi near you, you can use an alternative salsa in this recipe. I would recommend a mild traditional, a peach, or spicy version depending on your taste preferences.

Roasted Verde Veggie Enchiladas

Course Main Course
Keyword dinner, enchilada, plant-based
Servings 8


  • 16 oz jar of salsa Roasted verde from Aldi or 16 oz of your favorite brand
  • 1 can black beans, drained and rinsed go low sodium or no salt added
  • 1 cup Colby or monteray jack cheese, shredded and divided reserve about 1/4 cup for top
  • 1/2 cup feta, crumbled
  • 3 sweet potatoes, roasted and chopped
  • 1/2 cup pumpkin, puree use your left over pumpkin puree in a chili, smoothie or overnight oats
  • 1 jalapeno, minced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tbsp avocado or canola oil
  • 10-12 white corn fajita size tortillas can sub flour or wheat


  1. Preheat your oven to 425 then peel and chop the sweet potatoes

  2. Toss potatoes with about 1 tbsp oil and spread on a sheet pan. Roast for 30 minutes (turn/mix them half way through)

  3. While your potatoes cook, combine all other ingredients in a bowl except for 1/4 cup of your shredded cheese.

  4. When potatoes are done, add them to your mixture.

  5. Fill tortillas and layer them into a greased (cooking spray) 9×13 baking pan. You should be able to fit seven in one row and another four to five horizontally to fill in the rest of the pan. If you have a bit of your mixture left over, spread it over the top.

  6. Sprinkle the top with your remaining shredded cheese.

  7. Roast at 425 for 15-20 minutes or long enough for your cheese to melt and bubble.

  8. Serve and enjoy with your favorite enchilada toppings like sour cream, plain Greek yogurt, more salsa, avocado, or cilantro.

Recipe Notes

Did you make this recipe? Send me a photo or better yet, leave a review or give it a rating! You can always tag me on Instagram @Holden_Nutrition!

I enjoyed cooking these using corn tortillas but if you prefer flour or wheat, feel free to change it up. If you make them, be sure to come back and comment or tag me in a photo on Instagram! Thinking of which, I created an easy skeleton meal plan tool for you there. Go check it out below!

Off to go bake another batch of these and maybe grab one or two more jars of this salsa from Aldi. Happy first day of April!

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