These Roasted Vegetable Enchiladas with Coconut Green Chile Sauce are absolutely incredible. The combination of roasted sweet potatoes, onions, corn and black beans taste amazing in these enchiladas, and the coconut green chile sauce is incredibly unique and delicious. I have never experienced enchiladas quite like this and it is official that these are my absolute FAVORITE kind of enchiladas….like ever.
I was first served this enchilada dish by my dear friend, Judy, and I went crazy over how delicious it was. She was kind enough to share the recipe with me and I have tweaked it to my husband’s liking, and have been serving it for dinner almost weekly since then!
I have searched all over the web for a recipe like this one, but I cannot find one quite like this. This recipe is truly one of a kind.
I have served this Roasted Vegetable Enchilada dish multiple times over the past couple months to friends and extended family, and everyone has raved about how wonderful it is. These enchiladas are inexpensive to make and the process is simple, so this is a great recipe for dinner guests. It also makes for an excellent, filling recipe for any guests that are dairy-free, vegan or vegetarian.
These Roasted Vegetable Enchiladas with Coconut Green Chile Sauce are:
>healthy and nutritious
>smooth and creamy with a kick of spicy
>easy to make
>great for a crowd
*This is one of those recipes that can easily be made gluten-free by simply using soft corn tortillas.
Even though this recipe states that it is a roasted vegetable enchilada recipe, there is no need to be intimidated by the assumption that there are a million vegetables to chop. In reality, you will ONLY be chopping sweet potatoes and onions….and cilantro if you’d like. Easy, easy.
How To Make these Roasted Vegetable Enchiladas with Coconut Green Chile Sauce:
First, I chop and roast the sweet potatoes and roast them in a 400 degree oven for about 15 minutes.
Then, I chop the onions and throw them in with the sweet potatoes. I add the corn to the baking sheet as well and roast all the vegetables (sweet potatoes, corn, onions and peppers) at 350 degrees for about 12 minutes.
While the vegetables are roasting, I make the Coconut Green Chile Sauce by simply mixing all of the sauce ingredients into a bowl and mixing thoroughly. This picture was a little difficult to take for some reason, and it did not turn out beautiful but I thought it was still important to include 🙂
Next, remove the vegetables from the oven and add in the black beans and pepper jack cheese (if using).
Next, put about 1/3 to 1/2 cup of this vegetable mixture on each tortilla, roll up the tortilla, and place each one into a 9×13 pan.
And the last part is simple! Pour that AMAZING Coconut Green Chile Sauce all over the enchiladas, cover with aluminum foil, and bake at 350 degrees for 30 minutes. Top with shredded pepper jack cheese (if using) and cook for another 10 minutes. Top with cilantro and you’re done!
These babies are amazing and I would be surprised if this didn’t become your NEW FAVORITE enchilada recipe because it definitely has become mine!
If you have a friend who is dairy-free or even vegan, this is absolutely a recipe to share. Use the sharing buttons on this page to do that, if you’d like!
You may also like some of my other vegan recipes:
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If you try these Roasted Vegetable Enchiladas with Coconut Green Chile Sauce, I would love to hear about it! Leave a comment and don’t forget to tag a photo #ahouseahappyhome so I can check it out. Enjoy, friends!
Roasted Vegetable Enchiladas with Coconut Green Chile Sauce
This enchilada recipe is incredibly unique and SO delicious! It has a wonderfully smooth flavor with a nice spicy kick. The addition of sweet potatoes in this traditional Mexican dish is perfect with the coconut green chile sauce. This recipe is vegan (as the cheese is optional) and can easily be made gluten-free. These enchiladas are easy to make and will satisfy a plethora of palates and dietary needs.
- 2 Tablespoons olive oil
- 1 red pepper chopped small
- 1 orange pepper chopped small
- 1/2 cup onion, chopped
- 1 cup corn kernels fresh or frozen
- 3 medium sweet potatoes chopped in 1/2 inch chunks
- 1 15.5 oz can black beans rinsed and drained
- 10-12 whole wheat tortillas (use corn tortillas if gluten-free)
- 2 cups Pepper Jack cheese (optional)
Coconut Green Chile Sauce
- 1 can coconut milk
- 2 cans diced green chiles
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon coriander
- 4 garlic cloves minced
- 2 Tablespoons fresh cilantro chopped for garnish
Preheat oven to 400 degrees.
Chop the sweet potatoes and toss with 1 T olive oil, plus a little salt and pepper. Spread on a foil lined baking sheet and bake for 15 minutes.
Chop onion. Add onion, corn and peppers to the baking sheet with the sweet potatoes and toss 1 T olive oil with vegetables. Roast at 400 degrees for about 12 minutes.
Remove roasted vegetables from heat and add black beans and 1 cup of cheese (optional).
Heat tortillas slightly to soften, if necessary. Then fill each tortilla with 1/3 cup to 1/2 cup of roasted vegetable mixture. Roll up each tortilla and place them in a greased 9x13 inch baking pan, until the pan is full.
Prepare the Coconut Green Chile sauce by combining coconut milk, diced green chiles, cumin, salt, coriander and garlic cloves.
Pour sauce evenly over the enchiladas and cover with aluminum foil. Bake at 350 degrees for 30 minutes.
Top with the remaining shredded cheese (optional) and cook for another 10 minutes. Top with fresh cilantro. And enjoy!