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 trip to the farmers market, inspired by the beautiful array of vegetables available. They quickly became a go-to comfort food, perfect for sharing with friends who love hearty vegetarian meals.
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
- 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: 2 teaspoons
- Ground cumin: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and pepper: to taste
- Optional toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapenos, lime wedges
Instructions
- Prep & Sauté Vegetables:
- Preheat oven to 375°F (190°C). 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.
- Make Filling:
- Remove from heat. Stir in black beans and cilantro. Let cool slightly, then mix in 1 cup shredded cheese.
- Prepare Enchilada Sauce:
- In a saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer, stirring occasionally. Simmer for 5-7 minutes, then adjust seasoning.
- Assemble:
- Spread 1/2 cup enchilada sauce on bottom of 9x13-inch baking dish. Fill each tortilla with about 1/2 cup filling, roll up tightly, and place seam-side down in dish.
- Bake:
- Pour remaining sauce over tortillas. Sprinkle remaining cheese. Cover dish with foil and bake 20 minutes. Remove foil, bake 8-10 minutes more, until cheese is bubbly and golden.
- Serve:
- Let cool 5 minutes. Garnish with desired toppings.
Save These enchiladas are a favorite for our family dinners, especially when everyone gets to pick their favorite toppings and veggies from the market haul. There's nothing like the colors and smiles around the table at serving time.
Variations & Substitutions
Switch up the vegetables for whatever’s in season, such as adding squash, spinach, or even carrots. For a vegan version, use plant-based cheese and unsweetened yogurt for topping.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, foil.
Nutrition Information
Each serving is roughly 410 calories, with 15 g fat, 52 g carbohydrates, and 17 g protein. Adjust toppings and cheese for personalized nutrition.
Save Enjoy these market-fresh enchiladas with a squeeze of lime and your favorite drink. They taste even better as leftovers the next day!
Recipe FAQs
- → What vegetables work best for this dish?
Seasonal produce such as zucchini, bell pepper, corn, mushrooms, and red onion create a vibrant filling with balanced flavors and textures.
- → Can I make this dish gluten-free?
Yes, by using certified gluten-free corn tortillas instead of flour tortillas, the dish can be enjoyed gluten-free.
- → How should I adjust the spices for less heat?
Reducing chili powder and omitting jalapeños from toppings will tone down the spice without losing flavor complexity.
- → What are some recommended toppings?
Sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges add freshness and creaminess to each serving.
- → Can I prepare this dish ahead of time?
Yes, assemble and refrigerate it before baking. When ready, bake as directed to enjoy fresh and warm flavors.
- → Is there a vegan option for this dish?
Replacing cheese with dairy-free alternatives and using plant-based yogurt for topping ensures a vegan-friendly meal.