Vegetable Enchiladas

by Kelli H. on June 7, 2011

Mmmm…Who doesn’t like enchiladas?  They are definitely one of my favorite Mexican foods.  I’ve mentioned before that I love Mexican food but I really love homemade Mexican food.  You can control what goes in it and it’s much healthier, plus I don’t snack on chips and salsa this way.  I’d say I make a Mexican dish at least once a week.  I really enjoy cheese enchiladas or black bean enchiladas but these were great! So many different vegetables packed into those corn tortillas.  I’ve had this recipe bookmarked from Pink Parsley since the beginning of May and I’m glad I finally made them.  It does require a bit of chopping so allow yourself some extra time if you’re a little slower but it’s totally worth it — I’ll be making them again and again! 

Vegetable Enchiladas 
Adapted from Pink Parsley

1 (15 oz) can black beans, rinsed and drained
1 T olive oil
1 onion, minced 
1 red or yellow bell pepper, stemmed, seeded, and finely chopped
1 jalapeno, stemmed, seeded, and finley chopped
1 zucchini halved lenghtwise, and chopped small 
3 garlic cloves, minced 
1 cup fresh or frozen corn 
2 1/2 cups enchilada sauce (recipe follows)
1 cup crumbled queso fresco or feta cheese
1/2 cup fresh cilantro, minced
1 (4 oz) can chopped green chilies
2 cups fresh spinach, chopped
1 tomato, cored, seeded, and chopped
12 (6-inch) corn tortillas
cooking spray 
cheddar cheese (about 4 oz)
lime wedges, for serving
plain greek yogurt, for serving 

1.  Preheat the oven to 450 degrees.  Lightly grease a 9×13 inch baking dish

2.  Mash half the beans in a bowl with a fork until mostly smooth; set aside. 

3.  Heat oil in a large skillet over medium heat.  Add the onion, bell pepper, and jalapeno and cook until softened and lightly browned, 5 to 7 minutes.  Stir in the zucchini and cook until just tender, 3 to 5 minutes.  Stir in the garlic and corn, and cook until just fragrant, about 30 seconds.  Add the mashed beans and remaining black beans and cook until warmed through.

4.  Transfer the mixture to a large mixing bowl and stir in 1/2 cup of the enchilada sauce, queso freso or feta cheese, cilantro, green chilies, spinach, and tomato.  Season with S&P to taste and set aside. 

5.  Place tortillas on a plate and cover with a paper towel.  Cook 30-60 seconds in the microwave to warm.  Fill each tortilla with about 1/3 cup of the filling and tightly roll each tortilla seam-side down in the baking dish.

6.  Spray the enchiladas lightly with cooking spray, and bake 5-7 minutes.  Pour remaining enchilada sauce over the top, sprinkle with the cheese, and bake and additional 10 minutes, until the enchiladas are heated through and the cheese has melted.  Allow to cool 5-10 minutes, then serve, passing limes wedges and topping with greek yogurt.

Red Enchilada Sauce 

1 tsp olive oil
1 onion, minced
3 garlic cloves, minced
3 T chile powder
2 t ground cumin
2 t sugar
1 (15 oz) can tomato sauce
1/2 c water

1.  Heat the oil in a medium saucepan over medium-high heat. 
2.  Add the onion and cook until softened, 5 minutes.  Stir in the garlic, chile powder, cumin, and sugar, and cook stirring constantly until fragrant, about 30 seconds.  Stir in the tomato sauce and water, and bring to a simmer.  Cook until slightly thickened, about 5 minutes.  Season with S&P. 

You could definitely save yourself some time by buying a red enchilada sauce in a can but this is actually a really easy recipe and if you have the time I recommend trying it. I also feel like this recipe is easy to change around. If you’re a fan of spicy try using jalapeno jack cheese or pinto beans rather than black. There are many ways to play around with this recipe.

I also have to say that I used Whole Foods corn tortillas that are .99 cents a bag. In the past I’ve used La Tortilla Factory’s organic tortillas and after having them 3 times get moldy on me I made a complaint to them on their website. That was about 3 weeks ago and I still haven’t heard back. I’m not going to support a company that doesn’t care about their customers — no more La Tortilla Factory tortillas for me! I have to say, I was very happy with Whole Foods and they are much cheaper! I guess it’s a win-win situation.

{ 7 comments… read them below or add one }

Alicia @ AliGirl Cooks June 7, 2011 at 11:51 am

I haven’t tried making my own enchilada sauce! Your recipe looks very easy!


David June 8, 2011 at 3:13 pm

I was surprised at how good the enchilada sauce was. Very cool that you made your own!


Shellie June 10, 2011 at 12:15 am

I wanted to have Kaleh for dinner tonight and saw this one yesterday. I know how she loves Mexican food so…will see what she rates it. I already now Uncle Mark will say a 11…hahaha


Made in Sonoma June 10, 2011 at 1:55 am


wooohoo! Hope you guys like it!


Shellie June 11, 2011 at 3:35 am

You are right, it does take some time to cut everything but they were good. I bought the sauce and next time i will make yours. I didn’t even miss the meat in these at all…so filling and full of flavor. Kaleh liked them but i think she missed the chicken. Of course you know what uncle Mark rated them!!
We had them left over tonight and they were soooo much better!!! Thanks for such great recipes!


Made in Sonoma June 11, 2011 at 6:09 am

I thought Kaleh would be all for meatless. lol and Mark missing the chicken. Seems like he doesn’t mind vegetarian!


Shellie June 11, 2011 at 4:53 pm

I know it’s so funny…he would never eat any vegetarian before. I guess your recipes have changed him. He wanted to know what i was going to make next. haha


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