Pin A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I made these enchiladas for a cozy weekend dinner with friends after a trip to the local farmers market, and they were a huge hit. Everyone loved the blend of smoky spices with creamy cheese and vibrant veggies.
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 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, 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 from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Prepare Sauce:
- In a saucepan, combine all enchilada sauce ingredients. 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 of enchilada sauce over the bottom of a 9x13-inch baking dish. Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
- Bake:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese. 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.
- Rest & Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Pin These enchiladas always remind me of family dinners where everyone could customize their toppings and dig in together.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, foil
Allergen Information
Contains dairy and gluten if using flour tortillas. Substitute with certified gluten-free corn tortillas for gluten-free. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g
Pin Enjoy these vegetarian enchiladas warm and bubbly, piled high with your favorite fresh toppings for extra flavor!
Recipe Questions
- → Can I use different vegetables?
Absolutely! Switch up the veggies based on seasonality or personal taste. Squash, spinach, or carrots work well.
- → How do I make it gluten-free?
Use certified gluten-free corn tortillas in place of regular flour tortillas to keep the dish gluten-free.
- → Is there a vegan option?
Substitute dairy cheese with a vegan alternative and use plant-based unsweetened yogurt for topping.
- → Can it be prepared ahead of time?
Yes, assemble and refrigerate before baking. When ready, bake according to instructions for fresh taste.
- → What toppings work best?
Sliced avocado, fresh cilantro, sour cream or yogurt, jalapeños, and lime wedges add extra brightness and flavor.
- → What pairs well with this dish?
Try serving with margaritas, Mexican lager, rice, or a crisp side salad for a complete meal.