Save to Pinterest A vibrant flavor-packed enchilada dish filled with seasonal vegetables black beans and creamy cheese baked in a tangy homemade enchilada sauce.
Making these enchiladas reminds me of summer weekends when I bring home baskets of vegetables from the farmers market and turn them into a colorful meal. The scent of roasting peppers and onions always fills my kitchen with warmth.
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
- Prepare Vegetables:
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 3 minutes. Add zucchini corn and mushrooms and 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 shredded cheese.
- Prepare Sauce:
- Combine all enchilada sauce ingredients in a saucepan. 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 enchilada sauce over bottom of a 9x13-inch baking dish. Place about 1/2 cup vegetable filling in each tortilla roll up tightly and arrange seam-side down in dish.
- Bake:
- Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese. Cover with foil and bake 20 minutes. Remove foil and bake 8-10 minutes more until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save to Pinterest Everyone looks forward to having these enchiladas for family dinner. It's a great way to introduce kids to new vegetables and let them help with assembly.
Required Tools
You'll need a large skillet medium saucepan 9x13-inch baking dish mixing bowls cutting board and knife measuring cups and spoons and foil.
Allergen Information
Contains dairy and may contain gluten if flour tortillas are used. Always check ingredient labels to ensure safety for those with allergies.
Nutritional Information
Each serving supplies about 410 calories 15 g total fat 52 g carbohydrates and 17 g protein making this dish a satisfying vegetarian main course.
Save to Pinterest Serve these enchiladas hot from the oven with your favorite toppings and enjoy a lively colorful meal every time.
Recipe FAQs
- → Can I use different vegetables in this dish?
Absolutely! Feel free to swap in seasonal vegetables like squash, spinach, or carrots to suit your taste and availability.
- → How can I make this gluten-free?
Use certified gluten-free corn tortillas instead of flour tortillas to keep it gluten-free without compromising flavor.
- → What cheeses work best for this dish?
Monterey Jack or cheddar cheese melt beautifully here, adding a creamy texture and mild flavor that complements the spices perfectly.
- → Is there a way to make it vegan-friendly?
Yes, substitute dairy cheese with plant-based alternatives and use unsweetened plant-based yogurt for toppings to keep it vegan.
- → What spices give this dish its distinct flavor?
Ground cumin, smoked paprika, chili powder, and garlic powder create a warm, smoky, and slightly spicy flavor profile that defines the dish.
- → How long should I bake the enchiladas?
Bake covered for 20 minutes then uncovered for another 8-10 minutes until the cheese is bubbly and lightly golden.