Save to Pins A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I created these vegetarian enchiladas as a celebration of the summer farmers market. Every bite reminds me of gathering crates of just-picked corn and peppers on Saturday morning, then cooking up something fresh and satisfying for dinner.
Ingredients
- Olive oil: For sautéing the vegetables to bring out their natural sweetness
- Red onion: Adds savory depth and color
- Red bell pepper: Sweet flavor and bright hue
- Zucchini: A tender, mild veggie for texture
- Corn kernels: Sweet crunch, fresh or frozen both work well
- Mushrooms: Earthy flavor and hearty texture
- Garlic: Brings aromatic warmth
- Ground cumin, smoked paprika, chili powder: Add signature Mexican-inspired flavor
- Salt and black pepper: To taste
- Black beans: Plant-based protein
- Fresh cilantro: Fresh, vibrant accent
- Shredded Monterey Jack or cheddar cheese: Creamy, melted richness (use divided)
- Flour or corn tortillas: Use your favorite, medium size
- Tomato sauce and tomato paste: Bases for homemade enchilada sauce
- Vegetable broth: Adds body and flavor to the sauce
- Chili powder, ground cumin, garlic powder, onion powder, smoked paprika: For a robust enchilada sauce
- Optional toppings: Avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, lime wedges for garnish
Instructions
- Prep Oven and Veggies:
- Preheat the oven to 375°F (190°C). Dice all vegetables and have ingredients ready.
- Cook Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté 3 minutes. Stir in zucchini, corn, mushrooms. Cook, stirring often, 5-6 minutes until softened. Add garlic, cumin, smoked paprika, chili powder, salt, and pepper. Cook 1 minute more.
- Combine Filling:
- Take skillet off heat. Stir in black beans and cilantro. Let cool briefly. Mix in 1 cup shredded cheese.
- Make Enchilada Sauce:
- In a saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer and cook 5-7 minutes, stirring. Taste and adjust seasoning.
- Assemble Enchiladas:
- Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish. Place about 1/2 cup vegetable filling in each tortilla. Roll tightly, arrange seam-side down in the dish.
- Top and Bake:
- Pour remaining sauce over tortillas. Sprinkle with the rest of the cheese. Cover with foil. Bake 20 minutes, then uncover and bake 8-10 minutes, until cheese is bubbly and golden.
- Finish and Serve:
- Cool 5 minutes before serving. Add chosen toppings such as avocado, cilantro, sour cream, jalapeños, lime wedges.
Save to Pins My kids love helping roll up these enchiladas, making it a true family kitchen moment. The first bite always brings smiles around the table and requests for seconds.
Serving Suggestions
This dish is perfect with a side of simple green salad, spicy salsa, and chilled Mexican-inspired drinks like a margarita or lime soda.
Make Ahead & Storage
You can assemble enchiladas up to a day ahead; cover, refrigerate, and bake when ready. Leftovers keep well in the fridge for up to 3 days and reheat perfectly in the oven or microwave.
Nutrition & Allergens
Each serving provides about 410 calories, 15g fat, 52g carbohydrates, and 17g protein. Contains dairy and gluten unless modified as described. Always check ingredient labels if you have allergies.
Save to Pins Try these enchiladas with your favorite toppings and make them your own. They're sure to become a regular on your dinner table!
Questions & Answers
- → What vegetables are best for this dish?
Use seasonal vegetables like red onion, bell pepper, zucchini, corn, and mushrooms for a fresh, vibrant filling.
- → Can I make it vegan?
Yes, substitute dairy cheese with plant-based alternatives and use vegan yogurt or omit sour cream for toppings.
- → How is the sauce prepared?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices simmered to develop a tangy, flavorful base.
- → What spices enhance the flavor?
A mix of ground cumin, smoked paprika, chili powder, garlic powder, and onion powder gives a warm, smoky depth.
- → Can I use gluten-free tortillas?
Yes, certified gluten-free corn tortillas work well to keep the dish gluten-free without compromising taste.