Roasted Veggie Enchiladas

As you know, we’re big Mexican fans here in the Bean household. My all-time favorite enchiladas are my mother-in-law’s recipe. But when I saw Andrea post these Vegetarian Black Bean Enchiladas last week, I wanted them immediately. I refrained, until this evening, and boy did they ever make a lovely Meatless Monday meal!

I changed them up a bit by adding some roasted veggies and using enchilada sauce. As soon as I got home from class, I turned on the oven and got to work on the veggies. I used sweet potatoes, onion, green peppers, red peppers and mushrooms. I threw everything on a baking sheet and mixed them all together.

Then I got to use my new toy! Last week I posted a link to this Misto on Facebook and asked politely that someone please get it for me for my birthday :) Amazingly, my mother-in-law responded and said she had one in her cabinet that she never uses! And just like that, I’m the proud new owner of a Misto.

I filled it with olive oil and misted away! I used it to mist my veggies with olive oil and then added some spices. This time I used paprika, cumin, black pepper and cayenne pepper.

Into the oven they went at 425 degrees for  30-45 minutes. I stirred them occasionally until they looked more like this:

While the veggies were roasting, I combined some garlic with some of my frozen black beans, some frozen corn and some cooked brown rice. When the veggies were done, I stirred those into the mix:

I added a little bit of cheese to the mixture, stirred everything up and then filled 5 whole wheat tortillas with the filling:

I used the Misto again to grease the bottom of the pan. Usually I pour a little enchilada sauce on the bottom, but I accidentally forgot to buy the sauce while we were grocery shopping over the weekend and the hubby was in charge of picking some up after work. Since I wanted to have everything ready to go in the oven when he got home, I skipped the sauce on the bottom. When my enchilada savior arrived, I poured half the can over the top of the tortillas and used a brush to make sure all of the tortillas were covered. *Make sure you check the sodium content of your enchilada sauce as they can be super high in sodium. The hubby came home with a new low-sodium brand for us to try! Just another reason why I love him- I’ve taught him well :)

Top with a little bit more low-fat cheese, cover with foil and put them in the oven at 350 degrees for 30 minutes.

Use a spatula to remove the enchiladas from the pan and serve warm!

Roasted Vegetable Enchiladas

by Lindsay L

Prep Time: 10 min

Cook Time: 30 min

Keywords: bake roast entree vegetarian healthy black beans rice vegetables


  • 2 cups mixed vegetables, diced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 c black beans
  • 1/2 c corn
  • 1 c brown rice, cooked
  • 1 can enchilada sauce
  • 5 whole wheat tortillas
  • 1/2 c low fat Mexican cheese, divided


1. Place the diced vegetables on a rimmed baking sheet. Mist with EVOO and sprinkle with spices. Stir to coat.

2. Roast at 400 degrees for 30 minutes or until the veggies are nice and brown and begin to caramelize.

3. In a large bowl, combine the veggies, rice, beans, corn and 1/4 c cheese.

4. Pour a thin layer of enchilada sauce on the bottom of a 9×13 pan. Divide the filling between the five tortillas, roll up and place seam side down in the pan.

5. Cover with more enchilada sauce, using a brush to make sure all of the tortillas are coated (You don’t need to use the whole can of sauce).

6. Top with remaining cheese, cover with foil and bake at 350 degrees for 30 minutes until heated through and bubbly.

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Believe it or not, this was the first time I’ve ever put rice in my enchiladas! It was a big hit. Roasting the veggies gave the enchiladas a nice flavor and with the rice and beans forming a complete protein, we didn’t even miss the meat.

So tell me, do you put rice in your enchiladas?


About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!


  1. I don’t like rice at all so I don’t put it in anything! Your dinner looks a bit like mine did last night…I guess we are back on the same page :)
    Alicia at AliGirl Cooks recently posted..Almond Crusted Tilapia

  2. I love enchiladas…and the ingredients look totally up my alley! Thanks for sharing this. I just found your blog, and definitely share you passion for food :)
    Can’t wait to read more!
    Lisa @ Thrive Style recently posted..A Bigger Pie and Different Grass

    • so glad you found my blog and are excited about this recipe! definitely let me know what you think if you try it out :) thanks for reading!

  3. A few things…

    1) I’m jealous of your Misto.
    2) Cumin + sweet potato is one of my favorite combos ever.
    3) There is a restaurant in Austin that has a sweet potato taco that I’ve been wanting to try…I love the idea of putting it inside of the tortilla. :)
    4) I don’t usually like rice inside of burritos/tacos/enchiladas, etc. I think I’m just not a huge rice and grainy carb fan (except for cereal!)…weird, maybe. There was a wrap place in college I liked but would have them put in lettuce for the rice….
    Sarah @ The Smart Kitchen recently posted..Do You Like Cereal- Maam

  4. These look fantastic! I actually had never heard of a misto…but it seems like a completely ingenious tool!
    Rachel @ The Avid Appetite recently posted..350 Chocolate Truffles

    • it is!! it takes a lot of pumping up to get it to spray but i like how it gives a nice even coating, especially when roasting veggies!

  5. Holy Moly these look good!! I <3 Mexican food, so much. I just found your blog from Team Giles. I look forward to reading more.

  6. YUM! I love that you used roasted veggies for extra flavor! Thanks Lindsay :)
    Andrea @ recently posted..Why Numbers Matter in Weight Loss

  7. I’m definitely going to have to book mark this recipe. I’ve never put rice in my enchiladas but I love rice and beans in a burrito! Sounds amazing! Thanks!

  8. What a GREAT recipe! Thanks so much for sharing. I am definitely going to have to make this over the weekend. Yum!


  9. mmm! they look delicious as always! i’ve never even thought to put rice in enchiladas. i’m sure it’s delicious, but i think they have enough carbs already with the tortillas! :)
    sarah (sarah learns) recently posted..graduate school interview tips kardea bar review

  10. Can I just say that I have been wanting a Misto lately! I love roasting veggies for dishes – especially pasta! I need to try this recipe asap! I love enchiladas. I have not tried rice in enchiladas but I would love that addition!
    Susan (Oliepants) recently posted..ABC’s of ME!

  11. I want one of those Mistos so bad! They rock! What a lovely dish. You really can’t go wrong with enchiladas. I’ve had a pumpkin & black bean enchilada recipe book marked forever. I need to give it a go
    Erica recently posted..E- Blogger Brunch- Honeycomb Cafe

  12. I have been craving vegetarian Mexican for forever – roasting those veggies was a great idea! I can’t wait to try it!
    LauraJayne recently posted..Don’t Wanna Run

  13. I got a misto for xmas and I have yet to open it up! The enchiladas look amazing!
    Kristy recently posted..Homemade Samoas

  14. I love mexican!! I am fairly new so have never put rice in an enchillada, but I’m always looking for new and great recipes so stay tuned for this one on my blog! Did the misto change your life??
    Lindsay recently posted..Peanut Butter Brownies

  15. I have never put rice in my enchilada’s but i’m sure going to start! YUM!
    Heather (All Sizzle No Steak) recently posted..Roasted Carrot and Tomato Soup

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