Save to Pinterest A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I first made these enchiladas after a bountiful farmers market trip, blending local veggies for a colorful meal that wowed my family and friends.
Ingredients
- Vegetables: 1 tablespoon olive oil, 1 small red onion (diced), 1 red bell pepper (diced), 1 zucchini (diced), 1 cup corn kernels (fresh or frozen), 1 cup mushrooms (chopped), 2 cloves garlic (minced), 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and black pepper (to taste)
- Filling & Assembly: 1 (15 oz) can black beans (drained and rinsed), 1/2 cup fresh cilantro (chopped), 2 cups shredded Monterey Jack or cheddar cheese (divided), 8 medium flour or corn tortillas
- Enchilada Sauce: 2 cups tomato sauce, 2 tablespoons tomato paste, 1 cup vegetable broth, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper (to taste)
- Optional Toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges
Instructions
- Prepare the Oven:
- Preheat the oven to 375°F (190°C).
- Cook the Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for 3 minutes. Add zucchini, corn, and mushrooms, and cook for 5 6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper; cook for 1 minute more.
- Combine Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Make the Sauce:
- In a saucepan, combine all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 7 minutes, then adjust seasoning to taste.
- Assemble Enchiladas:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish. Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam side down in the baking dish.
- Bake:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 8 10 minutes, or until cheese is bubbly and golden.
- Finishing Touches:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save to Pinterest After enjoying these enchiladas, my family loves to gather around the table, adding their favorite toppings and savoring each colorful bite together.
Required Tools
Large skillet, medium saucepan, 9x13 inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, and foil make assembly a breeze.
Allergen Information
Contains dairy (cheese, sour cream/Greek yogurt if used) and gluten (flour tortillas). For gluten free, choose certified corn tortillas and always verify labels for allergens.
Nutritional Information
Each serving offers about 410 calories, 15 g fat, 52 g carbohydrates, and 17 g protein, making this dish hearty yet balanced for dinner.
Save to Pinterest Enjoy these enchiladas fresh from the oven for the best flavor and texture. They also make great leftovers if you have any to spare!
Recipe Questions & Answers
- → Can I use different vegetables in this dish?
Absolutely. Feel free to swap in seasonal veggies like squash, spinach, or carrots to suit your taste and availability.
- → What is the best way to make this dish vegan?
Replace dairy cheese with plant-based alternatives and opt for unsweetened plant-based yogurt or sour cream substitutes for toppings.
- → How can I make this gluten-free?
Use certified gluten-free corn tortillas instead of flour tortillas to avoid gluten.
- → What spices give this dish its characteristic flavor?
Ground cumin, smoked paprika, chili powder, garlic, and onion powders blend to create a rich, smoky, and mildly spicy profile.
- → Can I prepare the sauce ahead of time?
Yes, simmer the tomato-based sauce in advance and refrigerate. Reheat gently before assembling for best flavor.