Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
When the farmers market is overflowing with produce, these vegetarian enchiladas are my favorite way to enjoy the season. Friends have raved about the melty cheese and veggies in every bite.
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
- 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, 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, and cook for 1 minute more.
- Combine Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Make 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.
- Prepare Baking Dish:
- 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.
- Add Sauce & Cheese:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the 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.
- Finish:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save My family loves building their own plates and adding fresh toppings for color and flavor. It turns dinner into a festive build-your-own night!
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 or 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
Per serving: Calories 410, Total Fat 15 g, Carbohydrates 52 g, Protein 17 g
Save Savor the delicious layers and enjoy how simple it is to showcase seasonal veggies for a weeknight dinner or casual entertaining.
Kitchen Q&A
- → What vegetables work best in this dish?
A mix of seasonal vegetables like bell peppers, zucchini, corn, mushrooms, and red onion adds great flavor and texture.
- → How can I make it vegan-friendly?
Swap the cheese for a dairy-free alternative and use plant-based yogurt instead of sour cream for toppings.
- → Can I prepare the sauce in advance?
Yes, the tangy enchilada sauce can be made ahead and stored refrigerated for a couple of days.
- → Is it possible to make this gluten-free?
Use certified gluten-free corn tortillas to keep this dish gluten-free without compromising taste.
- → What toppings complement these enchiladas?
Fresh cilantro, sliced avocado, jalapeños, sour cream or Greek yogurt, and lime wedges all enhance the flavors.
- → How long should the enchiladas bake?
Bake covered for 20 minutes, then uncovered for an additional 8-10 minutes until cheese is melted and bubbly.