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 created these enchiladas after being inspired by a weekend stroll through our local farmers market. Each time I make them I love combining whatever fresh veggies are in season for a comforting dinner everyone requests again and again.
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 (plus 2 teaspoons for sauce)
- 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
- Flour or corn tortillas: 8 medium
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Additional smoked paprika: 1/2 teaspoon
- Sliced avocado (optional): For topping
- Fresh cilantro (optional): For topping
- Sour cream or Greek yogurt (optional): For topping
- Sliced jalapeños (optional): For topping
- Lime wedges (optional): For serving
Instructions
- Prepare oven and vegetables:
- Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 3 minutes. Add zucchini corn and mushrooms and cook for 5 6 minutes stirring often until softened. Stir in garlic ground cumin smoked paprika chili powder salt and pepper and cook for 1 minute more.
- Make filling:
- Remove skillet from heat and stir in black beans and cilantro. Let cool slightly then mix in 1 cup of shredded cheese.
- Prepare enchilada sauce:
- In a saucepan combine tomato sauce tomato paste vegetable broth chili powder ground cumin garlic powder onion powder smoked paprika salt and pepper. 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 enchilada sauce over the bottom of a 9x13 inch baking dish. Place about 1/2 cup filling in each tortilla roll up tightly and arrange seam side down in the baking dish.
- Bake:
- Pour remaining enchilada sauce over rolled tortillas and sprinkle with remaining shredded cheese. Cover with foil and bake 20 minutes. Remove foil and bake an additional 8 10 minutes or until cheese is bubbly and golden.
- Serve:
- Let cool for 5 minutes. Garnish with optional toppings as desired and serve warm.
Pin It We often gather the family on Sunday evenings to roll enchiladas together turning dinner prep into a fun tradition. It is a meal that even picky eaters get excited to help with and enjoy eating.
Serving Suggestions
Try pairing these enchiladas with a crunchy cabbage slaw or a side of Mexican style rice for a complete meal. Add a zesty margarita or chilled Mexican lager to round out the dinner table.
Allergen Information
Contains dairy (cheese sour cream yogurt if used) and gluten (flour tortillas). Use gluten free corn tortillas if needed and always check ingredient labels for specific allergens.
Make Ahead & Storage
Enchiladas can be assembled and refrigerated up to 2 days in advance. Leftovers keep well for 3 days in the fridge or can be frozen tightly wrapped for up to 2 months.
Pin It With their bold flavors and build ahead flexibility these enchiladas are perfect for meal prepping or enjoying right away. Bring the market to your table in every bite.