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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) 9x13 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

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