Pin Recipe 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 enchiladas, the whole kitchen was filled with the irresistible aroma of roasted veggies and bubbling cheese. Combining fresh produce from my farmers market with a homemade sauce & quickly made this a family favorite for weeknights or casual gatherings.
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 (plus 2 teaspoons for sauce)
- Salt and black pepper: to taste
- Black beans: 1 (15 oz) can, drained and rinsed
- Fresh cilantro: 1/2 cup, chopped
- Shredded Monterey Jack or cheddar cheese: 2 cups, divided
- Flour or corn tortillas: 8 medium
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Ground cumin: 1 teaspoon (for sauce)
- Garlic powder: 1/2 teaspoon (for sauce)
- Onion powder: 1/2 teaspoon (for sauce)
- Smoked paprika: 1/2 teaspoon (for sauce)
- Salt and pepper: to taste (for sauce)
- Optional toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges
Instructions
- Prep the oven:
- Preheat the oven to 375°F (190°C)
- Cook the vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion & 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.
- Make the filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Prepare 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 enchiladas:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish.
- Fill the tortillas:
- Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam side down in the baking dish.
- Add sauce & 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.
- Garnish & serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Pin Recipe Gathering around the table, everyone enjoys customizing their enchiladas with their favorite toppings. These veggie filled enchiladas make any meal feel special and nourishing.
Serving Suggestions
Pair these enchiladas with a fresh side salad, Spanish rice, or beans for a well rounded meal. Add a squeeze of lime and a sprinkle of extra cilantro for a zesty finish.
Make Ahead & Storage
You can assemble the enchiladas ahead of time and refrigerate, covered, for up to 24 hours before baking. Leftovers keep well in the fridge for up to 3 days and reheat deliciously in the oven or microwave.
Allergen & Nutritional Information
Contains dairy (cheese, sour cream/yogurt if used) and gluten (flour tortillas). For gluten free, use certified gluten free corn tortillas. Each serving: 410 calories, 15 g fat, 52 g carbohydrates, 17 g protein.
Pin Recipe Bring color to your dinner table with these easy enchiladas, and enjoy every bite of fresh, vibrant flavor!
Recipe FAQs
- → What vegetables work best for this dish?
Red bell pepper, zucchini, corn, mushrooms, and red onion complement the filling well, adding color and texture. Seasonal veggies like squash or spinach can also be used.
- → How is the sauce prepared?
The sauce blends tomato sauce and paste with vegetable broth, chili powder, cumin, and smoked paprika, gently simmered to develop rich, tangy flavors.
- → Can this dish be made vegan?
Yes, substitute dairy cheese with plant-based cheese and use unsweetened plant-based yogurt instead of sour cream for toppings.
- → What type of tortillas are recommended?
Either flour or corn tortillas work well; for gluten-free needs, opt for certified gluten-free corn tortillas.
- → How long does the baking process take?
First covered with foil, bake for 20 minutes, then uncovered for another 8-10 minutes until the cheese is bubbly and golden.
- → What are some suggested toppings?
Fresh avocado slices, chopped cilantro, sour cream or Greek yogurt, sliced jalapeños, and lime wedges add freshness and balance.