Save 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 summer trip to our local farmers market. The variety of vegetables inspired a dinner packed with color and flavor, and every bite reminds me of that bustling afternoon filled with fresh produce and laughter.
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
- Shredded Monterey Jack or cheddar cheese: 2 cups, divided
- Flour or corn tortillas: 8 medium
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Chili powder (sauce): 2 teaspoons
- Ground cumin (sauce): 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Smoked paprika (sauce): 1/2 teaspoon
- Salt and pepper: to taste
- Sliced avocado: optional topping
- Fresh cilantro (topping): optional
- Sour cream or Greek yogurt: optional
- Sliced jalapenos: optional
- Lime wedges: optional
Instructions
- Prep oven:
- Preheat the oven to 375°F (190°C).
- Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté for 3 minutes. Add zucchini, corn, mushrooms, and cook 5-6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, pepper. Cook for 1 minute more.
- Mix filling:
- Remove from heat. Stir in black beans and cilantro. Let cool slightly, then mix in 1 cup shredded cheese.
- Make sauce:
- In a saucepan, combine all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring. Simmer for 5-7 minutes, then adjust seasoning.
- Prepare baking dish:
- Spread 1/2 cup enchilada sauce over bottom of a 9x13-inch baking dish.
- Fill tortillas:
- Place about 1/2 cup vegetable filling in each tortilla. Roll up tightly. Arrange seam-side down in baking dish.
- Add sauce and cheese:
- Pour remaining enchilada sauce evenly over tortillas. Sprinkle with remaining cheese.
- Bake:
- Cover with foil and bake 20 minutes. Remove foil, bake an additional 8-10 minutes, until cheese is bubbly and golden.
- Finish and garnish:
- Cool for 5 minutes before serving. Garnish with optional toppings if desired.
Save We shared these enchiladas at our patio table after visiting the farmers market. My kids loved picking their own toppings, and it became a favorite way to enjoy the abundance of summer veggies together as a family.
Notes
Use any seasonal vegetables you like (squash, spinach, carrots, etc.). For a vegan version, use dairy-free cheese and unsweetened plant-based yogurt as toppings. Pair with a margarita or chilled Mexican lager for a complete meal.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, foil.
Nutrition
Per serving: Calories 410, Total Fat 15 g, Carbohydrates 52 g, Protein 17 g.
Save Slice, serve, and enjoy the lively flavors of seasonal veggies in every bite. These enchiladas are easy to make and even better as leftovers!
Common Questions
- → What vegetables work best for this dish?
Use a mix of fresh seasonal vegetables such as zucchini, bell pepper, corn, mushrooms, and onion for a balanced flavor and texture.
- → Can I make this dish vegan?
Yes, substitute dairy cheese with plant-based alternatives and swap sour cream or yogurt toppings with vegan versions.
- → How do I make the sauce flavorful?
The sauce blends tomato sauce and paste with spices like cumin, smoked paprika, chili powder, and garlic powder for a rich, tangy flavor.
- → What type of tortillas should be used?
Flour or corn tortillas work well; for gluten-free options, choose certified corn tortillas to avoid gluten.
- → How can I enhance the dish when serving?
Top with fresh cilantro, sliced avocado, jalapeños, or a squeeze of lime for added brightness and texture.