Vegetable Enchiladas
Robust vegetables and black beans rolled in corn tortillas and baked with a savory red sauce
Why This Recipe Works
Sautéing the vegetables until their moisture evaporates prevents the tortillas from becoming soggy. This technique results in a substantial, savory filling that pairs perfectly with a bright tomato-based sauce.
Instructions
Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
Stir in garlic, chili powder, cumin, and sugar. Cook until fragrant, then whisk in tomato sauce and water. Simmer until the sauce thickens slightly, about 10 minutes.
Sauté zucchini, bell pepper, and corn in a large skillet over medium-high heat until the vegetables are tender and browned in spots, about 8 minutes.
Stir in black beans and spinach. Cook until the spinach is wilted and any excess liquid has evaporated from the pan—this ensures the filling doesn't make the tortillas soggy.
Heat the oven to 400°F. Warm the tortillas until they are soft and pliable; heating them in a microwave between damp paper towels for 1 minute works well.
Spread a thin layer of the prepared sauce over the bottom of a 9 by 13-inch baking dish.
Roll the vegetable filling into the warmed tortillas and arrange them seam-side down in the baking dish. Pour the remaining sauce over the top and sprinkle with cheese.
Bake until the cheese is melted and the sauce is bubbling, about 15 minutes. Serve hot, topped with cilantro.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The vegetable filling can be made up to 2 days in advance and stored in the refrigerator. Assemble and bake just before serving.
What substitutions can I make?
- black beans: pinto beans
- Monterey Jack cheese: cheddar cheese
