Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
This recipe quickly became a family favorite as it combines wholesome ingredients with bold Mexican-inspired flavors, perfect for weeknight dinners.
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
- Step 1:
- Preheat the oven to 375°F (190°C).
- Step 2:
- Heat olive oil in a large skillet over medium heat. Add onion and 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.
- Step 3:
- Remove from heat and stir in black beans and cilantro. Let cool slightly then mix in 1 cup of the shredded cheese.
- Step 4:
- 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.
- Step 5:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- Step 6:
- Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
- Step 7:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese.
- Step 8:
- 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.
- Step 9:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save This dish always brings everyone to the table, creating wonderful moments of sharing and joy.
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/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
Calories 410, Total Fat 15 g, Carbohydrates 52 g, Protein 17 g per serving
Save Enjoy these enchiladas fresh from the oven for the best flavor and texture every time.
Recipe Help & FAQs
- → What vegetables are best for this dish?
Seasonal vegetables such as red onion, bell pepper, zucchini, corn, and mushrooms work beautifully, offering a mix of textures and flavors.
- → Can I prepare the sauce in advance?
Yes, the tangy tomato-based sauce can be made ahead and reheated gently before assembling the dish.
- → What type of cheese pairs well here?
Monterey Jack or cheddar cheese adds creaminess and melts well for a golden topping.
- → How can I make this dish vegan-friendly?
Swap cheese for a plant-based alternative and use unsweetened plant-based yogurt in place of sour cream toppings.
- → Are flour or corn tortillas better for this preparation?
Both work well; flour tortillas offer softness while corn tortillas provide a traditional texture. Gluten-free corn tortillas are a great alternative for dietary needs.
- → What tools are recommended for cooking?
A large skillet for sautéing veggies, a medium saucepan for sauce, and a 9x13-inch baking dish for assembling and baking are essential.