BBQ Vegetable Enchiladas

with Pinto Beans & Guajillo Sauce

50 MIN

+$1.99/serving 4 Servings

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add Ground Pork Chorizo

From the Test Kitchen

These loaded vegetarian enchiladas have it all: roasted sweet potatoes, pinto beans, peppers, and more. For a flavorful twist, you'll top the enchiladas with a smoky-spicy mixture of barbecue sauce and guajillo sauce before baking it all under a layer of melty cheese.
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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
8 Flour Tortillas
1 lb Sweet Potatoes
2 Poblano Peppers
1 Yellow Onion
1 15.5-Oz Can Pinto Beans
2 oz Monterey Jack Cheese
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
⅔ cup Guajillo Chile Pepper Sauce
½ cup Barbecue Sauce
½ cup Sour Cream
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Small dice the sweet potatoes. Halve, peel, and small dice the onion. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling. Line a sheet pan with foil. Place the diced sweet potatoes, diced onion, and diced peppers on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 20 to 22 minutes, or until tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Start the filling & make the sauce

Meanwhile, drain and rinse the beans. Using the large side of a box grater, grate the monterey jack into a large bowl. Add the drained beans, sour cream, half the barbecue sauce, and half the guajillo sauce; season with salt and pepper. Stir to combine. In a separate bowl, combine the remaining barbecue sauce and remaining guajillo sauce.

3 Cook the chorizo

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to the bowl of filling.

4 Finish the filling

To the bowl of filling, add the roasted vegetables. Stir to combine. Taste, then season with salt and pepper if desired.

5 Bake the enchiladas & serve your dish

Spread about 4 cups of the filling into the bottom of a baking dish. Place the tortillas on a work surface. Divide the remaining filling among the tortillas. Tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down. Evenly top with the sauce and shredded cheese blend. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Enjoy!