Save A vibrant & flavor-packed enchilada dish filled with seasonal vegetables & black beans with creamy cheese baked in tangy homemade enchilada sauce. This easy weeknight Mexican-inspired entree celebrates fresh market produce in every bite.
When summer vegetables are at their peak, I love making these enchiladas for my family. The cheesy, saucy filling always brings everyone to the kitchen excited for dinner.
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 & black pepper (to taste)
- Filling & Assembly: 1 (15 oz) can black beans (drained & 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 & 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).
- Sauté Veggies:
- Heat olive oil in large skillet over medium heat. Add onion & bell pepper; cook 3 minutes. Add zucchini, corn, & mushrooms, cook 5-6 minutes until softened. Stir in garlic, cumin, paprika, chili powder, salt, & pepper; cook 1 minute more.
- Mix Filling:
- Remove skillet from heat; stir in black beans & cilantro. Let cool slightly, then mix in 1 cup shredded cheese.
- Simmer Sauce:
- In medium saucepan, combine all enchilada sauce ingredients. Bring to simmer, stir occasionally, simmer 5-7 minutes then adjust seasoning.
- Assemble:
- Spread 1/2 cup enchilada sauce in bottom of 9x13-inch baking dish. Fill each tortilla with 1/2 cup vegetable filling, roll up, place seam-side down in dish.
- Add Sauce & Cheese:
- Pour remaining enchilada sauce evenly over tortillas & sprinkle with leftover cheese.
- Bake:
- Cover with foil & bake 20 minutes. Remove foil, bake an additional 8-10 minutes until cheese is bubbly & golden.
- Garnish & Serve:
- Cool for 5 minutes. Serve garnished with optional toppings as desired.
Save This recipe has become a weekend staple for my family. Everyone enjoys adding their favorite toppings, making it a colorful meal to share together.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board, knife, measuring cups & spoons, foil.
Allergen Information
Contains dairy & gluten. For gluten-free, use corn tortillas & check ingredient labels for allergens.
Nutritional Information
Each serving: 410 calories, 15 g fat, 52 g carbohydrates, 17 g protein.
Save Enjoy these colorful enchiladas with friends & family for a festive dinner. Flavorful toppings add the ideal finishing touch for this comforting dish.
Recipe FAQ
- → What vegetables work best in this dish?
Seasonal vegetables such as zucchini, bell pepper, corn, mushrooms, and red onion provide a flavorful and colorful filling.
- → Can I make the sauce ahead of time?
Yes, the tangy tomato-based sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- → What cheese is recommended?
Monterey Jack or cheddar cheese works well for melting and adding creaminess.
- → How can I make this dish vegan-friendly?
Use dairy-free cheese alternatives and substitute sour cream with plant-based yogurt or omit toppings.
- → What are some good side pairings?
Complement this dish with a zesty margarita or a chilled Mexican lager for a balanced meal.