Save to Pinterest A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in tangy homemade enchilada sauce. With bold Mexican-inspired flavors and colorful produce, it's perfect for a delicious weeknight dinner.
Growing up near local farmers markets, I fell in love with the abundance of fresh vegetables each season. The joy of filling my kitchen with the scent of homemade enchiladas always brings me back to those vibrant weekend mornings.
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 oven to 375°F (190°C).
- Cook Vegetables:
- Heat olive oil in large skillet over medium heat. Add onion and bell pepper, saute for 3 minutes. Add zucchini, corn, and mushrooms, cook 5-6 minutes until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper, cook 1 minute more.
- Combine Filling:
- Remove from heat. Stir in black beans and cilantro. Cool slightly, mix in 1 cup shredded cheese.
- Make Sauce:
- In saucepan, combine all sauce ingredients. Bring to simmer over medium heat, stirring occasionally. Simmer for 5-7 minutes, adjust seasoning.
- Prepare Dish:
- Spread 1/2 cup sauce over bottom of 9x13-inch baking dish.
- Fill & Roll Tortillas:
- Place about 1/2 cup filling in each tortilla, roll up and arrange seam-side down in baking dish.
- Add Sauce & Cheese:
- Pour remaining sauce over tortillas and sprinkle with remaining cheese.
- Bake:
- Cover with foil, bake 20 minutes. Remove foil, bake 8-10 minutes until cheese is bubbly and golden.
- Serve:
- Cool 5 minutes before serving. Garnish with optional toppings.
Save to Pinterest One of my favorite memories is sharing these enchiladas for Sunday family dinners, laughing as everyone reached for the cheesiest slice. This dish is always requested at potlucks by my relatives.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board, knife, measuring cups and spoons, foil.
Allergen Information
Contains dairy and gluten if using flour tortillas. Choose gluten-free corn tortillas and dairy-free cheese for dietary needs. Always check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g.
Save to Pinterest Serve hot with a squeeze of lime for brightness. These enchiladas reheat beautifully for leftovers.
Answers to Recipe Questions
- → What vegetables work best for this dish?
Seasonal vegetables like red onion, bell pepper, zucchini, corn, and mushrooms offer great texture and flavor balance. Feel free to add squash or spinach as well.
- → Can I make a vegan version?
Yes, use dairy-free cheese and swap sour cream or yogurt for an unsweetened plant-based alternative to keep it vegan-friendly.
- → How is the enchilada sauce prepared?
The sauce combines tomato sauce, tomato paste, vegetable broth, and a blend of chili powder, cumin, garlic, onion powder, and smoked paprika simmered to blend flavors.
- → What toppings complement these enchiladas?
Sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges brighten the dish and add freshness.
- → Can I make these gluten-free?
Yes, substitute flour tortillas with certified gluten-free corn tortillas to avoid gluten.
- → How long should I bake the enchiladas?
Bake covered with foil for 20 minutes, then uncovered for 8-10 minutes until the cheese is bubbly and golden brown.