Save 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 weekend trip to the farmers market when I had an abundance of veggies on hand. Combining them with black beans and homemade sauce made for a filling meal that my family requests again and again.
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
- Prep the Oven:
- Preheat the oven to 375°F (190°C).
- Cook Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 3 minutes. Add zucchini, corn, mushrooms and cook for 5 6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper and 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 Enchilada 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 dish with foil and bake for 20 minutes. Remove foil and bake for an additional 8 10 minutes, until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save Enjoying these enchiladas is always a lively affair in our house, especially when everyone gathers around the table piling on their favorite toppings and sharing stories from our latest farmers market trip.
Required Tools
Large skillet, medium saucepan, 9x13 inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, foil
Allergen Information
Contains dairy if cheese or sour cream/yogurt is used and gluten if using flour tortillas. Always check labels for possible allergens.
Nutritional Information
Per serving: 410 calories, 15 g total fat, 52 g carbohydrates, 17 g protein
Save Serve with a side of citrusy slaw or a cold drink for a delicious, satisfying vegetarian dinner any night of the week.
Recipe FAQ
- → Can I use other vegetables for the filling?
Absolutely! Try squash, carrots, spinach, or any seasonal produce for unique flavor and nutrition.
- → How can I make this dairy-free?
Substitute cheese with plant-based varieties and use dairy-free yogurt or omit toppings for a vegan dish.
- → Is this dish gluten-free?
Use certified gluten-free corn tortillas instead of flour tortillas to make your meal suitable for gluten sensitivities.
- → What sides pair well with these enchiladas?
Serve with rice, guacamole, fresh salad, or drinks like margaritas and Mexican lagers for a complete meal.
- → Can the enchiladas be made ahead?
Prepare the filling and sauce a day before and assemble prior to baking for convenience and fresh taste.