Roasted Vegetable Enchiladas

One of our family’s all-time favorite ways to eat our veggies! 

These enchiladas are super easy to make with whatever leftover vegetables happen to be hanging out in your fridge. And after many years of serving these enchiladas to veggie-lovers and veggie-skeptics alike, I can vouch that everyone loves these enchiladas no matter which veggies you toss in. They all get extra caramelized and yummy while roasting in the oven anyway, and then once they’re rolled up in tortillas and baked with zesty enchilada sauce and melty cheese, I’m telling you — people just dive right in. They’re too good to resist!

• 1 small zucchini or yellow squash, cut into 1/2-inch pieces
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 small red onion, roughly chopped
• 1 small sweet potato, cut into 1/2-inch pieces
• 1 small head cauliflower, cut into small florets
• 8 ounces baby bella mushrooms, quartered
• 2 tablespoons olive oil
• fine sea salt and freshly-ground black pepper
• 1 1/2 cups red enchilada sauce, homemade or store-bought
• 8 whole wheat tortillas
• 1 (15-ounce) can black beans, rinsed and drained
• 3 cups Mexican-blend shredded cheese