Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
Enchiladas like these first appeared on our table after a big summer produce haul. The combination of creamy cheese and hearty veggies makes these a favorite for meatless Mondays or family gatherings.
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 vegetables:
- Preheat oven to 375°F (190°C). Heat olive oil in large skillet over medium heat. Add onion and bell pepper, sauté for 3 minutes. Add zucchini, corn, mushrooms, and cook 5-6 minutes, stirring often, until softened.
- Season & finish filling:
- Add garlic, cumin, paprika, chili powder, salt, pepper to skillet and cook 1 minute. Remove from heat, stir in black beans and cilantro. Let cool slightly, mix in 1 cup shredded cheese.
- Make enchilada sauce:
- In medium saucepan, combine all sauce ingredients. Bring to simmer over medium heat, stirring occasionally. Simmer 5-7 minutes, adjust seasoning if needed.
- Assemble enchiladas:
- Spread 1/2 cup sauce over bottom of 9x13-inch baking dish. Place about 1/2 cup vegetable filling in each tortilla, roll up tightly, arrange seam-side down in baking dish.
- Bake:
- Pour remaining sauce evenly over tortillas, sprinkle with remaining cheese. Cover with foil, bake 20 minutes. Remove foil, bake additional 8-10 minutes until cheese bubbly and golden.
- Serve:
- Cool 5 minutes before serving. Garnish with avocado, cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges as desired.
Save This recipe became a family weekend staple, especially when everyone got a chance to pick their favorite vegetables at the farmers market for the filling.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board, knife, measuring cups and spoons, foil
Allergen Information
Contains dairy and gluten. For gluten-free, substitute with corn tortillas and check all labels for potential allergens.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g (per serving)
Save These enchiladas are best enjoyed fresh and make fantastic leftovers for lunch the next day.
Recipe Guide
- → What vegetables work best in this dish?
Seasonal vegetables like red onion, bell pepper, zucchini, corn, and mushrooms provide color and flavor. Feel free to add squash or spinach as well.
- → How is the enchilada sauce prepared?
The sauce is made by combining tomato sauce, tomato paste, vegetable broth, and spices, then simmering for several minutes to develop a rich, tangy flavor.
- → Can I make this dish vegan-friendly?
Yes, replace the cheese with dairy-free alternatives and use plant-based yogurt instead of sour cream for toppings.
- → What type of tortillas should I use?
Either flour or corn tortillas work well. For gluten-free options, opt for certified gluten-free corn tortillas.
- → How long do I bake the assembled dish?
Bake covered for 20 minutes, then uncovered for 8-10 minutes until the cheese is bubbly and golden.
- → Any recommended accompaniments?
Try pairing it with a zesty margarita or a chilled Mexican lager to complement the flavors.