Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I first served this vibrant enchilada dish at a family dinner and everyone loved the hearty flavors and creamy cheese blend.
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.
Save Pairing this dish with a zesty margarita or chilled Mexican lager always creates a festive family moment
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.
Nutritional Information
Calories 410 Total Fat 15 g Carbohydrates 52 g Protein 17 g
Save Enjoy this wholesome and delicious vegetarian enchilada as a family favorite anytime.
Cooking Questions
- → What vegetables work best for this dish?
A mix of seasonal vegetables such as red onion, bell pepper, zucchini, corn, and mushrooms provides great texture and flavor.
- → Can I make this with gluten-free tortillas?
Yes, certified gluten-free corn tortillas are an excellent alternative to flour tortillas for gluten-free needs.
- → How is the enchilada sauce prepared?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices like chili powder, cumin, and smoked paprika, simmered to develop rich flavors.
- → What are some suitable toppings?
Popular additions include sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges for brightness.
- → How can this dish be adapted for vegan diets?
Use dairy-free cheese and plant-based yogurt substitutes for toppings to make this dish vegan-friendly.