Pin 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 a morning trip to our local farmers market. Loading up my basket with colorful seasonal vegetables inspired this hearty and nutritious dish, and it's been a staple on our dinner table ever since.
Ingredients
- Olive oil: 1 tablespoon, to sauté vegetables
- 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 for filling; extra for topping
- Monterey Jack or cheddar cheese: 2 cups shredded, divided
- Tortillas: 8 medium, flour or corn
- 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 oven:
- Preheat your oven to 375°F (190°C).
- Cook vegetables:
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; cook for 3 minutes. Add zucchini, corn, and mushrooms and cook for 5 to 6 minutes, stirring often, until softened. Add garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute more.
- Make filling:
- Remove skillet from heat. Stir in black beans and cilantro. Allow mixture to cool slightly, then stir in 1 cup of the shredded cheese.
- Prepare sauce:
- In a medium saucepan, add 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 to 7 minutes, then adjust seasoning.
- Assemble enchiladas:
- Spread 1/2 cup enchilada sauce over the bottom of a 9x13 inch baking dish. Place about 1/2 cup of vegetable filling into each tortilla. Roll up tightly and arrange seam-side down in the prepared dish.
- Add sauce and cheese:
- Pour the remaining enchilada sauce evenly over the filled tortillas and sprinkle with the remaining cup of cheese.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes until cheese is bubbly and golden.
- Serve:
- Let the enchiladas cool for 5 minutes. Garnish with your choice of optional toppings before serving.
Pin Making this recipe with my family is a joy, especially when little hands help fill tortillas or sprinkle cheese. Many evenings, we gather around the table, enjoying the colorful layers and fresh flavors together.
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 and gluten if flour tortillas or regular cheese are used. For gluten-free, opt for certified corn tortillas and dairy-free cheese. Always check ingredient packaging for allergens.
Nutritional Information
Per serving: Calories 410, total fat 15 g, carbohydrates 52 g, protein 17 g
Pin Enjoy these vegetable-packed enchiladas fresh from the oven or as next-day leftovers. They truly showcase the best flavors of the farmers market.
Recipe FAQ
- → What vegetables work best for this dish?
Use a mix of seasonal vegetables like bell peppers, zucchini, corn, mushrooms, and onions to bring vibrant flavors and textures.
- → Can I make this dish gluten-free?
Yes, swapping flour tortillas for certified gluten-free corn tortillas makes it suitable for gluten-free diets.
- → How is the sauce prepared for the enchiladas?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices simmered together to create a tangy and flavorful base.
- → What cheese types are recommended?
Monterey Jack or cheddar cheese provide great meltability and creaminess for this dish.
- → Can this meal be made vegan?
Use dairy-free cheese and plant-based yogurt or sour cream alternatives as toppings to make it vegan-friendly.
- → What optional toppings complement the dish?
Avocado slices, fresh cilantro, jalapeños, sour cream or Greek yogurt, and lime wedges enhance freshness and flavor.