Pin It A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I enjoy making these enchiladas as they bring together vibrant flavors and comforting textures perfect for family dinners.
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
- Step 1:
- Preheat the oven to 375°F (190°C).
- Step 2:
- 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 5-6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper; cook for 1 minute more.
- Step 3:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Step 4:
- 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.
- Step 5:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- Step 6:
- Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
- Step 7:
- Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese.
- Step 8:
- 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.
- Step 9:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Pin It This recipe brings my family together every time we gather around the table and enjoy a wholesome meal.
Notes
Pair with a zesty margarita or chilled Mexican lager for a complete experience.
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 (cheese sour cream yogurt if used) and gluten (flour tortillas). For gluten-free, use certified gluten-free corn tortillas. Always check ingredient labels for potential allergens.
Pin It These enchiladas are best enjoyed warm with your favorite toppings added just before serving.