Pin It A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
The first time I brought home a basket of farmers market veggies for these enchiladas, my kitchen filled with the aroma of roasting spices and simmering sauce. It quickly became a crowd favorite for both vegetarians and meat lovers at our family table.
Ingredients
- Olive oil: 1 tablespoon, for sautéing the vegetables
- 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
- Shredded Monterey Jack or cheddar cheese: 2 cups, 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
- Sliced avocado: optional topping
- Fresh cilantro (additional): optional topping
- Sour cream or Greek yogurt: optional topping
- Sliced jalapeños: optional topping
- Lime wedges: optional topping
Instructions
- Preheat Oven:
- 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 minutes until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper, and cook 1 minute longer.
- Prepare Filling:
- Remove skillet from heat. Stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of shredded cheese.
- Make Enchilada Sauce:
- In a saucepan, combine all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally for 5 minutes. Adjust seasoning as needed.
- Assemble Enchiladas:
- Spread 1/2 cup of enchilada sauce over the bottom of a baking dish. Fill each tortilla with 1/2 cup vegetable filling, roll up and place seam-side down in the dish.
- Top and Bake:
- Pour remaining sauce over rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes; remove foil and bake 8 minutes more, until cheese is bubbly.
- Garnish and Serve:
- Cool for 5 minutes before serving. Garnish with avocado, cilantro, sour cream, jalapeños, and lime wedges as desired.
Pin It Whenever we make these enchiladas for dinner, everyone gathers around to pick out their favorite toppings, and it turns into a colorful feast that even picky eaters enjoy.
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 (cheese, sour cream/yogurt if used) and gluten (flour tortillas); use gluten-free corn tortillas if needed and check labels for allergens.
Nutritional Information (per serving)
Calories: 410 Protein: 17 g Carbohydrates: 52 g Total Fat: 15 g
Pin It With every bite, you get a little crunch, a creamy finish, and a zesty burst of flavor. These enchiladas are perfect for gatherings or a comforting weeknight meal.