Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
On a recent trip to the farmers market, I gathered a basket of colorful vegetables that inspired this satisfying enchilada bake. It became an instant favorite in our home for its bright flavors and comforting, cheesy finish.
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 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, then 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.
- Prepare Filling:
- Remove from heat and 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 5-7 minutes, then adjust seasoning to taste.
- Assemble Enchiladas:
- 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.
- Add Sauce & Cheese:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese.
- Bake:
- 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.
- Garnish & Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save Our family always looks forward to assembling these enchiladas together on weekends. It's a fun way to use up fresh market finds and gets everyone involved in the kitchen!
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. Select gluten-free corn tortillas and dairy-free cheese for special diets. Always check ingredient labels.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g
Save Serve these enchiladas hot and enjoy the burst of fresh flavors. They taste even better with your favorite salsa on the side!
Recipe FAQ
- → What vegetables work best for this dish?
Zucchini, bell peppers, corn, mushrooms, and red onion provide a flavorful, colorful filling that softens nicely when cooked.
- → Can I make this gluten-free?
Yes, use certified gluten-free corn tortillas instead of flour tortillas to maintain the dish’s texture and flavor.
- → How can I make this dish vegan?
Swap out cheese for dairy-free alternatives and use plant-based yogurt instead of sour cream for toppings.
- → What spices enhance the flavor?
A blend of cumin, smoked paprika, chili powder, garlic, and onion powders creates a smoky, mildly spicy seasoning that complements the vegetables.
- → What sides pair well with this entree?
A tangy margarita or a chilled Mexican lager complements the richness and spices perfectly.
- → How do I store leftovers?
Cover and refrigerate within two hours; consume within 3-4 days. Reheat in the oven to retain texture.