Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese baked in a tangy homemade enchilada sauce. Enjoy the essence of farmers market freshness in a satisfying vegetarian main course sure to please everyone at the table.
The first time I made these vegetarian enchiladas, my kitchen smelled absolutely incredible. Using a variety of farmers market finds made the meal colorful and gave it unbelievable taste.
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
- Tortillas: 8 medium flour or corn
- 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 (sauce): to taste
- Optional toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapenos, lime wedges
Instructions
- Prepare 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. 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.
- Build filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Make enchilada 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.
- Prepare baking dish:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch baking dish.
- Fill and roll:
- Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam side down in the baking dish.
- Assemble:
- 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.
- Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Save This recipe is a family favorite when local zucchini and bell peppers are at their peak freshness. Sharing this dish at Sunday dinner always brings everyone together around the table.
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 in cheese and yogurt. Contains gluten if using flour tortillas. Check labels for hidden allergens and use alternatives as needed.
Nutritional Information
Each serving has about 410 calories, 15 g total fat, 52 g carbohydrates, and 17 g protein.
Save Serve these enchiladas hot, garnished with fresh cilantro and lime. Enjoy them with friends for a truly satisfying vegetarian feast.
Recipe FAQs
- → Can I use other vegetables in this dish?
Yes, seasonal vegetables like squash, spinach, or carrots can be substituted or added for varied flavor and texture.
- → How can I make this dairy-free?
Use plant-based cheese alternatives and substitute sour cream with unsweetened plant-based yogurt for a vegan-friendly option.
- → What type of tortillas work best?
Flour or corn tortillas can be used; for gluten-free, choose certified corn tortillas.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
- → Can this dish be prepared ahead of time?
Yes, you can assemble the rolled tortillas and refrigerate before baking to save time on serving day.