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 weekend trip to the farmers market with my family and the colors and aromas reminded us of summer in Mexico. Even the kids enjoyed assembling their own rolls at the table which made dinner extra fun.
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 & Cook Vegetable Filling:
- Preheat the oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 3 minutes. Stir in zucchini corn and mushrooms; cook for 5-6 minutes until softened. Add garlic cumin paprika chili powder salt and pepper; cook for 1 minute more.
- Combine Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly then mix in 1 cup of the shredded cheese.
- Make 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 over medium heat stirring occasionally for 5-7 minutes. Adjust seasoning as needed.
- Assemble Enchiladas:
- Spread 1/2 cup sauce on the 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 the dish.
- Bake:
- Pour remaining sauce over tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake another 8-10 minutes until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes before serving. Garnish with desired toppings.
Save Enchiladas are always a hit at family gatherings and we love how everyone gets involved in adding toppings and sharing stories over the table. A simple meal like this sparks joy and togetherness every time.
Required Tools
Large skillet Medium saucepan 9x13-inch baking dish Mixing bowls Cutting board and knife Measuring cups and spoons Foil
Allergen Information
Dish contains dairy (cheese sour cream or yogurt) and gluten if using flour tortillas. Substitute cheese with dairy-free alternatives and only use certified gluten-free corn tortillas if allergies are a concern.
Nutritional Information (per serving)
Calories: 410 Total Fat: 15 g Carbohydrates: 52 g Protein: 17 g
Save Serve these colorful enchiladas with your favorite sides and enjoy the burst of veggies in every bite. Leftovers taste great the next day!
Recipe Guide
- → What vegetables work best in this dish?
Seasonal vegetables such as zucchini, bell pepper, corn, mushrooms, and red onion complement the flavors well, but you can customize with squash, spinach, or carrots.
- → Can I make this dish vegan-friendly?
Yes, substitute dairy cheese with plant-based alternatives and use unsweetened vegan yogurt instead of sour cream.
- → How is the sauce prepared?
The sauce is simmered tomato sauce combined with tomato paste, vegetable broth, and spices like chili powder, cumin, and smoked paprika to create a tangy base.
- → Can gluten-free tortillas be used?
Absolutely, certified gluten-free corn tortillas make a great substitute for traditional flour tortillas in this dish.
- → What are some suggested toppings?
Optional toppings include sliced avocado, fresh cilantro, jalapeños, lime wedges, and sour cream or Greek yogurt for added creaminess.
- → How long does the dish take to prepare and cook?
Preparation takes about 25 minutes and baking 30 minutes, totaling roughly 55 minutes from start to finish.