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 bountiful trip to the local farmers market, where I was inspired by all the colorful vegetables. They've since become a staple in my kitchen, loved by everyone from vegetarians to devoted meat-eaters.
Ingredients
- Olive oil: 1 tablespoon
- Red onion: 1 small, diced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: 1 cup (fresh or frozen)
- Mushrooms: 1 cup, chopped
- Garlic: 2 cloves, minced
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/2 teaspoon
- Salt and black pepper: to taste
- Black beans: 1 (15 oz) can, drained and rinsed
- Fresh cilantro: 1/2 cup, chopped
- Monterey Jack or cheddar cheese: 2 cups shredded, divided
- Tortillas: 8 medium flour or corn
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Chili powder (for sauce): 2 teaspoons
- Ground cumin (for sauce): 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Smoked paprika (for sauce): 1/2 teaspoon
- Salt and pepper (for sauce): to taste
- Optional toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges
Instructions
- Prep:
- Preheat the oven to 375°F (190°C).
- Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, and 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.
- Make Filling:
- Remove skillet from heat. Stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Prepare 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 the 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 another 8-10 minutes, or until cheese is bubbly and golden.
- Finish:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save Every time I serve these enchiladas to my family, everyone helps themselves straight from the baking dish, and we all compete for the last piece. It has truly become a family favorite over the years.
Serving Suggestions
Pair these enchiladas with a fresh green salad, a sprinkle of lime juice, or a side of Mexican rice to round out your meal.
Ingredient Swaps & Variations
Experiment with whatever vegetables are in season, such as butternut squash in fall or spinach in spring. For a vegan option, simply use dairy-free cheese and plant-based yogurt.
Nutrition & Allergens
This recipe contains dairy and gluten. To make it gluten-free, choose corn tortillas and check all product labels. Each serving provides about 410 calories, 15 g fat, 52 g carbs, and 17 g protein.
Save Enjoy these enchiladas hot from the oven for the ultimate comfort meal. Don't forget the extra lime and cilantro!
Kitchen Help
- → Can I use different vegetables in the filling?
Yes, you can substitute seasonal vegetables like squash, spinach, or carrots to suit your taste or availability.
- → How can I make this dish vegan-friendly?
Replace the cheese with dairy-free alternatives and use unsweetened plant-based yogurt instead of sour cream for toppings.
- → What type of tortillas work best here?
Both flour and corn tortillas can be used. For gluten-free options, choose certified gluten-free corn tortillas.
- → Is it possible to prepare the sauce ahead of time?
Absolutely. The tangy tomato-based sauce can be made in advance and stored in the fridge for up to three days.
- → What are some good beverage pairings?
This dish pairs well with a zesty margarita or a chilled Mexican lager to complement the flavors.
- → How do I achieve a bubbly, golden cheese topping?
Bake uncovered for the last 8-10 minutes to allow the cheese to melt and develop a golden, bubbling texture.