Save 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 vegetarian enchiladas was after visiting our local farmers market. The vegetables were so fresh and the homemade sauce made all the difference in flavor.
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
- Shredded Monterey Jack or cheddar cheese: 2 cups, divided
- Tortillas: 8 medium flour or corn
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Chili powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and pepper: to taste
- Sliced avocado: optional
- Fresh cilantro: optional
- Sour cream or Greek yogurt: optional
- Sliced jalapeños: optional
- Lime wedges: optional
Instructions
- Prep and Sauté Vegetables:
- Preheat oven to 375°F (190°C). Heat olive oil in large skillet over medium heat. Add onion and bell pepper; sauté for 3 minutes. Add zucchini corn and mushrooms and cook 5-6 minutes stirring often until softened. Add garlic cumin paprika chili powder salt and pepper; cook 1 minute more.
- Prepare Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly then mix in 1 cup of shredded cheese.
- Make Enchilada Sauce:
- In saucepan combine all enchilada sauce ingredients. Simmer over medium heat stirring occasionally for 5-7 minutes. Adjust seasoning to taste.
- Assemble Enchiladas:
- Spread 1/2 cup sauce on bottom of 9x13-inch baking dish. Place about 1/2 cup of vegetable filling in each tortilla roll up tightly and arrange seam-side down in dish.
- Bake:
- Pour remaining sauce evenly over rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake 20 minutes. Remove foil and bake 8-10 minutes more or until cheese is bubbly and golden.
- Serve:
- Cool 5 minutes before serving. Garnish with optional toppings as desired.
Save My family always requests these enchiladas on busy weeknights especially after trips to the farmers market together. Everyone enjoys pitching in to roll the tortillas.
Serving Suggestions
Serve with a side of Mexican rice or a simple green salad. Try pairing with a zesty margarita or chilled Mexican lager.
Allergen Information
Contains dairy (cheese sour cream/yogurt if used) and gluten (flour tortillas). Always check ingredient labels for potential allergens.
Nutritional Information
Each serving provides about 410 calories 15 g total fat 52 g carbohydrates and 17 g protein.
Save These enchiladas are bursting with flavor and color from fresh vegetables. Make them your own by switching up the fillings each season.
Recipe Questions
- → What vegetables work best for this dish?
Seasonal vegetables like red onion, bell pepper, zucchini, corn, and mushrooms bring vibrant flavors and textures. You can swap in squash, spinach, or carrots for variety.
- → How is the enchilada sauce prepared?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices like chili powder, cumin, smoked paprika, garlic, and onion powders, simmered to develop a tangy and rich flavor.
- → Can this be made vegan?
Yes! Replace cheese with dairy-free alternatives and use plant-based yogurt or omit sour cream for vegan-friendly toppings.
- → What cooking tools are needed?
A large skillet for sautéing, medium saucepan for the sauce, and a 9x13-inch baking dish for assembling and baking the enchiladas.
- → Are there gluten-free options?
Use certified gluten-free corn tortillas instead of flour ones to keep it gluten-free. Always check ingredient labels to ensure no hidden gluten.
- → What toppings complement these enchiladas?
Fresh sliced avocado, cilantro, jalapeños, lime wedges, and sour cream or Greek yogurt provide brightness and creaminess to finish the dish.