Pin It A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
When I first made these enchiladas after a trip to the local farmers market, I was amazed at how the colorful mix of vegetables paired so well with the spicy sauce. The entire family loves this meatless main, and it's become a favorite at our summer gatherings.
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
- Salt and black pepper: to taste
- Black beans: 1 (15 oz) can, drained and rinsed
- Fresh cilantro: 1/2 cup, chopped
- Shredded cheese: 2 cups Monterey Jack or cheddar, 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
- Sliced avocado: optional topping
- Fresh cilantro: optional topping
- Sour cream or Greek yogurt: optional topping
- Sliced jalapeños: optional topping
- Lime wedges: optional topping
Instructions
- Prepare to bake:
- Preheat the oven to 375°F (190°C).
- Make vegetable filling:
- 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, and cook for 5 6 minutes, stirring often, until softened. Stir in garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 1 more minute.
- Combine filling ingredients:
- Remove from heat, then stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of shredded cheese.
- Prepare enchilada sauce:
- In a saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, ground 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 of enchilada 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 baking dish.
- Bake and finish:
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 8 10 minutes, until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes before serving. Garnish with desired toppings.
Pin It Whenever we serve these enchiladas, everyone loves customizing their own plate with favorite toppings. Kids especially enjoy choosing avocado slices and a squeeze of fresh lime.
Pairings & Serving Suggestions
These enchiladas go well with a side of Mexican rice or tangy slaw. For drinks, serve with a zesty margarita or cold Mexican lager.
Required Tools
You will need a large skillet, a medium saucepan, a 9x13 inch baking dish, mixing bowls, a cutting board and knife, measuring cups and spoons, and foil.
Nutritional Information
Each serving provides about 410 calories, 15 g fat, 52 g carbohydrates, and 17 g protein. Nutrition may vary depending on the vegetables and toppings you choose.
Pin It This veggie enchilada recipe brings color and flavor to your table all year. Enjoy with your favorite toppings and share with friends for a crowd pleasing dinner.
Recipe FAQs
- → What vegetables work best in this dish?
Seasonal favorites like zucchini, corn, bell peppers, mushrooms, and red onion create a vibrant, flavorful filling.
- → Can I make this dish gluten-free?
Yes, substitute regular tortillas with certified gluten-free corn tortillas for a gluten-free option.
- → How do I prepare the enchilada sauce?
Simmer tomato sauce, tomato paste, vegetable broth, and spices including chili powder and cumin until thickened for a rich and tangy sauce.
- → What toppings complement this dish well?
Sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges add fresh and zesty accents.
- → Is this dish suitable for a vegan diet?
Use dairy-free cheese and plant-based yogurt substitutes to adapt it for vegan preferences.