Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I first made these vegetarian enchiladas after a visit to the local farmers market, inspired by the colorful produce on display. They're now a mainstay at my table for casual family dinners and gatherings with friends alike.
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, divided
- Flour or corn tortillas: 8 medium
- 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
- Optional toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges
Instructions
- Prepare the oven:
- Preheat the oven to 375°F (190°C)
- Sauté 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.
- Prepare 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:
- In a saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5-7 minutes, then adjust seasoning to taste.
- Assemble the enchiladas:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish. Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
- Bake:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese. 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 for 5 minutes before serving.
- Garnish:
- Top with desired optional toppings before serving.
Save My family loves to help roll the tortillas and add their favorite toppings before dinner. It always becomes a fun and delicious project for everyone in the kitchen.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice, black beans, and a crisp slaw for a complete meal.
Make Ahead & Storage
You can assemble the enchiladas a day ahead and store in the fridge. Bake just before serving, or freeze unbaked enchiladas for up to 2 months. Reheat leftovers in the oven for best texture.
Nutritional Information
Each serving is about 410 calories, with 15 g total fat, 52 g carbohydrates, and 17 g protein. Nutritional values may vary depending on ingredient choices and portions.
Save Give these enchiladas a try the next time you crave Mexican-inspired comfort food. The flavor and color will light up your table!
Recipe Guide
- → What vegetables are best for this dish?
Zucchini, corn, red bell pepper, mushrooms, and red onion create a colorful, flavorful filling. Seasonal variations like squash or spinach can also be added.
- → Can I substitute the beans used?
Yes, black beans provide a creamy texture but pinto or kidney beans can be swapped depending on preference.
- → How is the sauce made?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices such as cumin, chili powder, and smoked paprika, simmered to deepen flavors.
- → What cheese works best here?
Monterey Jack or cheddar cheese melt well and add a creamy layer that complements the spices and vegetables.
- → Are there easy alternatives for dietary needs?
For vegan options, use dairy-free cheese and plant-based yogurt toppings. Gluten-free corn tortillas work as an alternative to flour tortillas.
- → What cooking tools do I need?
A large skillet for sautéing, a medium saucepan for sauce, and a baking dish to assemble and bake the enchiladas.