Save to Pinterest A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
This is a family favorite that I first made after a trip to the farmers market, and it never fails to impress with its rich, comforting flavors.
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
- Preheat 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, and mushrooms, and cook for 5 to 6 minutes stirring often until softened. Add garlic, cumin, paprika, chili powder, salt and pepper; cook for 1 minute more.
- Mix 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 to 7 minutes then adjust seasoning to taste.
- Assemble:
- 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 and 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 to 10 minutes or until cheese is bubbly and golden.
- Finish:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save to Pinterest Our family gathers around this dish on cozy evenings, sharing stories while enjoying each flavorful bite.
Additional Tips
Ensure tortillas are warm before rolling to prevent cracking and make assembly easier.
Serving Suggestions
Serve with a fresh salad or Mexican rice to complete the meal.
Storage and Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Save to Pinterest This dish brings a delightful blend of textures and flavors, perfect for any weeknight dinner.
Ask About This Recipe
- → What vegetables work best in this dish?
Seasonal vegetables such as bell peppers, zucchini, corn, mushrooms, and onions create a vibrant and flavorful filling.
- → Can I make it gluten-free?
Yes, by using certified gluten-free corn tortillas instead of flour tortillas, this dish can be adapted for gluten-free diets.
- → How is the sauce prepared?
The sauce is simmered with tomato sauce, tomato paste, vegetable broth, and spices like cumin, chili powder, and smoked paprika to create a tangy and aromatic base.
- → What toppings complement this dish?
Fresh avocado slices, cilantro, jalapeños, sour cream, or Greek yogurt add extra flavor and texture as optional toppings.
- → Can this dish be made vegan?
Yes, substitute dairy cheese with plant-based alternatives and use vegan sour cream or yogurt to keep it plant-based.
- → What cooking tools are needed?
A large skillet for sautéing, a saucepan for the sauce, and a baking dish to assemble and bake the enchiladas are essential.