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 enchiladas after a trip to the local market when I was inspired by the beautiful, colorful produce. It&s always a hit, especially when I serve them to friends who appreciate a satisfying vegetarian main dish.
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
- Flour or corn tortillas: 8 medium
- 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
- 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 and bell pepper, and sauté for 3 minutes. Add zucchini, corn, and mushrooms, and cook for 5 minutes, stirring often, until softened.
- Add seasoning:
- Stir in garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute more.
- Combine filling:
- Remove from heat. Stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of shredded cheese.
- Make enchilada sauce:
- In a saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 5 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare baking dish:
- Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
- Assemble enchiladas:
- Place about 1/2 cup vegetable filling in each tortilla, roll tightly, and arrange seam-side down in the dish.
- Add sauce and cheese:
- Pour remaining enchilada sauce over tortillas and sprinkle with the rest of the cheese.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake 8 minutes more, until cheese is bubbly.
- Serve:
- Let cool for 5 minutes before serving. Garnish with your favorite toppings.
Save My family loves gathering at the table for these baked enchiladas, and everyone enjoys picking their own toppings for a fun, customizable meal.
Serving Suggestions
Serve enchiladas with lime wedges, extra cilantro, or a dollop of Greek yogurt for added freshness.
Required Tools
Large skillet, saucepan, baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, and foil are helpful for this recipe.
Allergen and Nutrition Info
Dairy (cheese) and gluten (tortilla) are present. Calories per serving: 410, Total fat: 15 g, Carbs: 52 g, Protein: 17 g.
Save Enjoy these veggie-packed enchiladas hot out of the oven—they&re delicious and perfect for sharing!
Recipe Questions
- → What vegetables are best for this dish?
Seasonal vegetables like red onions, bell peppers, zucchini, corn, and mushrooms work well, offering a mix of texture and sweetness.
- → Can I make this dish vegan?
Yes, substitute dairy cheese with plant-based alternatives and use non-dairy yogurt or sour cream for toppings.
- → How do I make the sauce flavorful?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices like chili powder and smoked paprika, simmered to deepen the flavors.
- → What type of tortillas should I use?
Flour or corn tortillas both work; for gluten-free options, choose certified corn tortillas.
- → How can I add extra freshness to the dish?
Topping with sliced avocado, fresh cilantro, jalapeños, or lime wedges enhances brightness and contrasts the rich filling.