Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
The first time I made these veggie enchiladas, I used zucchini and mushrooms from my local farmers market. The flavors were so lively and the dish quickly became a weeknight staple for my family.
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 the 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 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 1 minute more.
- Mix 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:
- Combine all enchilada sauce ingredients in a saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 minutes, then adjust seasoning to taste.
- Prepare Baking Dish:
- Spread 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish.
- Fill Tortillas:
- Fill each tortilla with about 1/2 cup vegetable filling. Roll up tightly and arrange seam-side down in baking dish.
- Add Sauce and Cheese:
- Pour remaining enchilada sauce evenly over the tortillas and sprinkle with remaining cheese.
- Bake:
- Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for another 8 minutes until the cheese is bubbly and golden.
- Garnish and Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings.
Save These enchiladas win rave reviews from my kids every time. My father especially loves the layers of hearty vegetables and melty cheese, making it our go-to Sunday meal.
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 (cheese, sour cream/yogurt if used) and gluten (flour tortillas). For gluten-free, use certified gluten-free corn tortillas. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g (per serving)
Save Serve your enchiladas with a side of lime wedges for extra zest. Everyone will love how colorful and satisfying this dish is!
Recipe Guide
- → What vegetables work best in these enchiladas?
Seasonal choices like zucchini, bell pepper, corn, mushrooms, and red onion create a vibrant filling. You can also add squash, spinach, or carrots as desired.
- → How can I make this dish vegan-friendly?
Use dairy-free cheese alternatives and substitute sour cream with unsweetened plant-based yogurt or omit toppings entirely.
- → Can I use gluten-free tortillas?
Yes, certified gluten-free corn tortillas make a perfect gluten-free substitute, ensuring the dish fits a gluten-sensitive diet.
- → What spices give the sauce its flavor?
The sauce features chili powder, ground cumin, smoked paprika, garlic, and onion powders, which combine to create a smoky, tangy depth.
- → How long should the enchiladas be baked?
Bake covered for 20 minutes, then uncovered for 8-10 minutes until the cheese on top is bubbly and golden brown.
- → What toppings complement the dish?
Sliced avocado, fresh cilantro, jalapeños, sour cream or Greek yogurt, and lime wedges add a fresh and creamy finish.