Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I was inspired to create these enchiladas after a bountiful trip to the farmers market, where the abundance of colorful produce called for something comforting but wholesome. They never fail to bring cheer and vibrant flavors to our dinner table.
Ingredients
- Olive oil: 1 tablespoon
- 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
- Monterey Jack or cheddar cheese: 2 cups, shredded and 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 (for sauce): To taste
- Sliced avocado (optional): For topping
- Fresh cilantro (optional): For topping
- Sour cream or Greek yogurt (optional): For topping
- Sliced jalapeños (optional): For topping
- Lime wedges (optional): For serving
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, 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.
- Add Beans and Cheese:
- 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 all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 7 minutes, then adjust seasoning to taste.
- Assemble:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish.
- Fill and Roll:
- Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam side down in the baking dish.
- Sauce and Cheese:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with 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 and Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save My family loves gathering around the table for these enchiladas, and the recipe has become a tradition whenever we want something both comforting and full of fresh flavors.
Serving Suggestions
Pair with a crisp green salad, guacamole, or a zesty margarita for an inspired farmers market feast.
Dietary Swaps
Make it gluten free by opting for certified gluten free corn tortillas and check all labels for allergens. Choose dairy free cheese to serve a vegan crowd.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. These enchiladas also freeze well for future meals.
Save Enjoy the burst of fresh flavors in every bite, and make the most of vibrant seasonal produce with this crowd pleasing vegetarian dinner!
Recipe FAQ
- → What vegetables work best in these enchiladas?
Zucchini, corn, red bell pepper, mushrooms, and red onion create a colorful, flavorful filling, but seasonal veggies like spinach or squash can also be added.
- → How is the enchilada sauce made?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices like chili powder, cumin, and smoked paprika simmered together to develop a tangy, smoky flavor.
- → Can I make this dish vegan?
Yes, by using dairy-free cheese and substituting sour cream with plant-based yogurt, you can enjoy a vegan version without compromising flavor.
- → What type of tortillas are recommended?
Flour or corn tortillas both work well; for gluten-free options, certified corn tortillas are best.
- → How do optional toppings enhance this dish?
Toppings like sliced avocado, fresh cilantro, jalapeños, and lime wedges add fresh, zesty, and creamy elements, complementing the warm, spicy layers.
- → What cooking tools are needed?
A large skillet, medium saucepan, 9x13-inch baking dish, and basic prep tools like knives and measuring spoons are required for preparation and baking.