Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
Last summer I surprised my family with these farmers market vegetarian enchiladas after a Sunday stroll. Everyone loved how colorful and hearty they were. It&s now our go-to comfort food when we&re craving something fresh and satisfying.
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
- Monterey Jack or cheddar cheese: 2 cups shredded, 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
- Sliced avocado (optional): as desired
- Fresh cilantro (optional): as desired
- Sour cream or Greek yogurt (optional): as desired
- Sliced jalapeños (optional): as desired
- Lime wedges (optional): as desired
Instructions
- Prep Oven:
- Preheat the oven to 375°F (190°C).
- Cook Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 3 minutes. Add zucchini, corn, and mushrooms. Cook for 5-6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 1 minute more.
- Make Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Prepare Sauce:
- 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.
- Layer:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- Fill Tortillas:
- Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
- Top & Bake:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese. 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.
- Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save When I make these enchiladas, my children love helping layer the tortillas and sprinkle cheese on top. It&s become a fun family tradition, especially when we pick veggies together at our local market.
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 These vegetarian enchiladas are bursting with flavor and perfect for sharing. Enjoy them fresh from the oven with your favorite toppings.
Recipe FAQ
- → What vegetables work best in these enchiladas?
Zucchini, red bell pepper, corn, mushrooms, and red onion provide a colorful and flavorful mix. Feel free to add seasonal veggies like squash or spinach.
- → Can I make a vegan version of this dish?
Yes, substitute dairy cheese with plant-based alternatives and swap sour cream for unsweetened plant-based yogurt.
- → How is the enchilada sauce prepared?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices including chili powder, cumin, and smoked paprika simmered to develop a tangy, smoky flavor.
- → What are good toppings to enhance this dish?
Sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeño slices, and lime wedges add freshness and extra flavor.
- → Can this be made gluten-free?
Yes, use certified gluten-free corn tortillas to keep it gluten-free and delicious.