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 long visit to the local farmers market, inspired by the colorful variety of vegetables available. Every bite feels like a celebration of orchard-fresh produce and home-cooked comfort.
Ingredients
- Olive oil: 1 tablespoon, for sautéing 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, for vegetables
- Salt and black pepper: to taste
- Black beans: 1 (15 oz) can, drained and rinsed
- Fresh cilantro: 1/2 cup, chopped, plus more for serving
- 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: to taste, for sauce
- Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges: optional toppings as desired
Instructions
- Prep Oven:
- Preheat the oven to 375°F (190°C).
- Cook 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, smoked 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 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. Simmer for 5-7 minutes. Adjust seasoning as needed.
- Prepare Baking Dish:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- Fill Tortillas:
- Place about 1/2 cup of vegetable filling in each tortilla. Roll up tightly and arrange seam-side down in the baking dish.
- Add Sauce & Cheese:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 8-10 minutes, or until cheese is bubbly and golden.
- Cool & Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save My family always gathers around when these enchiladas are on the dinner table, building memories and savoring every cheesy, veggie-filled bite together.
Serving Suggestions
Pair these enchiladas with fresh guacamole, crunchy tortilla chips, or a simple side salad for a complete and vibrant meal.
Storage and Reheating
Leftovers keep well in an airtight container in the refrigerator for up to 4 days and reheat easily in the oven or microwave until warmed through.
Nutritional Highlights
Each serving is packed with protein and fiber from beans and veggies, delivering a wholesome vegetarian main that charms with only 410 calories per portion.
Save With fragrant spices and vibrant vegetables, these enchiladas are pure comfort on any evening. Build them with love and enjoy every savory, cheesy bite!
Recipe FAQs
- → What vegetables work best in this dish?
Seasonal vegetables like zucchini, corn, mushrooms, bell peppers, and red onions provide vibrant flavors and textures, but you can customize with squash or spinach.
- → Can I make this dish vegan?
Yes, substitute dairy cheese with plant-based alternatives and replace sour cream with unsweetened plant-based yogurt for toppings.
- → How is the sauce prepared?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices such as chili powder, cumin, and smoked paprika, simmered until flavors meld perfectly.
- → What type of tortillas are recommended?
Flour or corn tortillas work well; for gluten-free options, choose certified gluten-free corn tortillas.
- → How should I garnish the dish?
Top with sliced avocado, fresh cilantro, jalapeños, sour cream or Greek yogurt, and a squeeze of lime for brightness and added flavor.
- → What cooking equipment will I need?
A large skillet, medium saucepan, baking dish, and basic prep tools like knives and measuring spoons are needed to prepare and bake the dish.