Pin 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 farmers market visit inspired me to use up an abundance of summer veggies. They quickly became a favorite for weeknight dinners, thanks to their bold flavors and hearty ingredients.
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, sauté for 3 minutes. Add zucchini, corn, and mushrooms, cook for 5 6 minutes stirring often until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper, cook for 1 minute more
- Prepare filling:
- Remove from heat, stir in black beans and cilantro. Cool slightly, then mix in 1 cup of shredded cheese
- Make enchilada sauce:
- In saucepan, combine all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 7 minutes, adjust seasoning
- Assemble enchiladas:
- Spread 1/2 cup enchilada sauce on bottom of 9x13 inch baking dish. Place about 1/2 cup vegetable filling in each tortilla, roll up tightly, arrange seam side down in dish
- Finish and bake:
- Pour remaining sauce over rolled tortillas, sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil, bake 8 10 minutes until cheese is bubbly and golden
- Serve:
- Cool 5 minutes before serving. Garnish as desired with optional toppings
Pin Enchilada night is always a special one in our home, with everyone pitching in to help roll and fill the tortillas before the dish goes in the oven. It's a fun way to celebrate togetherness and delicious food.
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 and gluten. Use certified gluten free corn tortillas for gluten free version and check all labels for allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g
Pin Serve these enchiladas hot with your favorite toppings and enjoy a taste of the market at your table. They’re guaranteed to become a new family favorite.
Recipe Questions
- → What vegetables work best in these enchiladas?
Seasonal vegetables such as zucchini, corn, bell peppers, onions, and mushrooms add great texture and flavor.
- → Can I make the sauce ahead of time?
Yes, the tangy enchilada sauce can be prepared earlier and stored refrigerated for up to 3 days.
- → What cheese is recommended?
Monterey Jack or cheddar cheese provides a creamy, melty texture that complements the filling well.
- → How can I make this dish vegan?
Use dairy-free cheese and substitute sour cream with unsweetened plant-based yogurt.
- → Are corn or flour tortillas better for this dish?
Both work well; corn tortillas offer a gluten-free option, while flour tortillas lend softness and pliability.
- → What toppings pair well with these enchiladas?
Sliced avocado, fresh cilantro, jalapeños, and a squeeze of lime enhance the dish's brightness and flavor.