Pin it 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 visit to our local farmers market, loading up with colorful produce. The blend of fresh vegetables and creamy cheese nestled inside tortillas, covered in homemade sauce, brings the flavors of summer to your kitchen no matter the season.
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
- Prep & Sauté Veggies:
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 3 minutes. Add zucchini, corn and mushrooms, cook for 5 to 6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt and pepper. Cook for 1 minute more, then remove from heat.
- Prepare Filling:
- Stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Make Sauce:
- In a saucepan, combine all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 to 7 minutes. Adjust seasoning as needed.
- Assemble 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 dish.
- Bake:
- Pour remaining sauce evenly over the tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 8 to 10 minutes, until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Pin it My kids always jump in to help roll the tortillas. Sometimes we go wild with extra veggies from the garden, making each batch slightly different and fun for everyone.
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 corn tortillas. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 15 g, Carbohydrates 52 g, Protein 17 g
Pin it Serve these enchiladas warm, topped with your favorite extras. Enjoy the market-fresh flavors at your family table tonight!
Common Questions
- → What vegetables work best in this dish?
Seasonal vegetables like red onion, bell pepper, zucchini, corn, and mushrooms provide the perfect balance of textures and flavors.
- → Can I make this dish vegan-friendly?
Yes, substitute dairy cheese with plant-based alternatives and use unsweetened plant-based yogurt instead of sour cream for toppings.
- → How do I make the sauce flavorful?
Simmer tomato sauce, tomato paste, vegetable broth, and spices like chili powder, cumin, garlic, and smoked paprika to develop a rich, tangy sauce.
- → What is the best way to assemble for baking?
Spread sauce on the baking dish bottom, fill tortillas with the vegetable mixture and cheese, roll them tight, place seam-side down, cover with sauce and cheese, then bake.
- → Are gluten-free options available?
Use certified gluten-free corn tortillas to make this dish suitable for gluten-free diets.