Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
If you’re on the lookout for a delicious and hearty vegetarian dish, look no further! These Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas are a fantastic way to pack in flavor, nutrition, and color. With savory sautéed vegetables, protein-rich black beans, and gooey melted cheese, these enchiladas are sure to be a hit at your dinner table. Whether you’re cooking for a crowd or just treating yourself to a comforting meal, this recipe is a crowd-pleaser that showcases the best of fresh ingredients.
Top Reasons to Make Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
- Nutritious and Filling: Packed with vegetables and beans, these enchiladas provide a hearty meal that keeps you satisfied.
- Easy to Customize: Feel free to switch up the veggies or add your favorite protein. The options are endless!
- Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week. They also freeze beautifully!
- Deliciously Flavorful: The combination of spices, cheese, and fresh ingredients creates a mouthwatering experience.
What’s in the Bowl
- 3 tablespoons olive oil: Ideal for sautéing and adding richness.
- 10 ounces baby bella mushrooms: Chopped to provide a deep, earthy flavor.
- 1 small red bell pepper: Adds sweetness and vibrant color.
- 4 cloves garlic: Minced for a fragrant base.
- 1 yellow squash: Chopped for a mild, sweet taste.
- 1 zucchini squash: Adds moisture and texture.
- 1 (14-ounce) can black beans: Drained for protein and fiber.
- 1 bunch green onions: Chopped for a fresh, oniony crunch.
- 8 to 10 flour tortillas: Use gluten-free if preferred.
- 1 (12-ounce) can red enchilada sauce: The perfect sauce to soak the enchiladas.
- 8 ounces grated cheese: Choose your favorite variety for melting goodness.
- Sliced black olives: Optional garnish for added flavor.
- Fresh cilantro: Chopped for a burst of freshness on top.
Prep & Cook Tools
- Large skillet: For sautéing the vegetables.
- Baking dish: To assemble and bake the enchiladas.
- Spatula: For mixing and transferring ingredients.
- Knife and cutting board: Essential for chopping veggies.
- Measuring cups and spoons: For precise ingredient measurements.
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas: Step-by-Step Guide
Step 1: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped baby bella mushrooms and red bell pepper. Sauté for about 5 minutes, until the mushrooms are tender and the bell pepper is slightly softened.
Step 2: Add Garlic and Squash
Stir in the minced garlic, yellow squash, and zucchini. Cook for an additional 4-5 minutes, or until the squash is tender. The aroma will be amazing!
Step 3: Incorporate Black Beans and Green Onions
Add the drained black beans and chopped green onions to the skillet. Mix well and cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Step 4: Prepare the Tortillas
Preheat your oven to 375°F (190°C). While the oven is heating, warm the flour tortillas in a microwave or on a skillet until pliable.
Step 5: Assemble the Enchiladas
Spread a thin layer of red enchilada sauce in the bottom of a baking dish. Take one tortilla and spoon a generous amount of the vegetable and bean mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Step 6: Add Sauce and Cheese
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the grated cheese evenly over the sauce.
Step 7: Bake to Perfection
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 8: Garnish and Serve
Once out of the oven, let the enchiladas cool for a few minutes. Top with sliced black olives and freshly chopped cilantro before serving.
Seasonal Serving Ideas
- Serve with a side of Mexican street corn salad for a vibrant meal.
- Pile on fresh avocado slices or guacamole for creaminess.
- Pair with a light, refreshing cucumber and tomato salad.
- Top with homemade salsa or pico de gallo for a zesty kick.
Insider Tips
- For added spice, consider incorporating jalapeños or chipotle peppers into the vegetable mixture.
- You can mix in other vegetables like spinach, corn, or carrots based on what you have on hand.
- To make it a bit more indulgent, try using a blend of different cheeses, such as Monterey Jack and cheddar.
- Don’t have enchilada sauce? Make your own by blending tomatoes, chili powder, cumin, and garlic!
Storage & Reheat Guide
Leftover Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual servings for convenience.
Top Questions & Answers
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them in the refrigerator. Just add a few extra minutes to the baking time if baking from cold.
What if I don’t like black beans?
If black beans aren’t your favorite, you can substitute them with pinto beans, lentils, or even cooked quinoa for a different texture and flavor.
Can I freeze the enchiladas?
Yes! These enchiladas freeze well. Just wrap them tightly in plastic wrap and foil before placing them in the freezer. They can be baked from frozen; just add additional baking time.
Are there any good substitutions for cheese?
If you want to make these enchiladas dairy-free, you can use vegan cheese options or simply skip the cheese for a lighter version. Nutritional yeast can also add a cheesy flavor without the dairy.
Weekend Projects
- Cilantro Lime Rice – A zesty side that pairs perfectly with enchiladas.
- Black Bean Burger – For another delicious use of black beans.
- Vegan Taco Salad – A fresh and crunchy option to enjoy with enchiladas.
- Mexican Cornbread – A delightful bread to serve alongside.
Bring It to the Table
This Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas recipe is not just a meal; it’s an experience. Gather your loved ones around the table and enjoy the vibrant colors and flavors that these enchiladas bring. With each bite, you’ll be reminded of the beauty of wholesome ingredients and the joy of cooking together. Whether it’s a cozy weeknight dinner or a festive gathering, these enchiladas are sure to impress and satisfy everyone.
Indulge in a plateful of these scrumptious enchiladas, and don’t forget to share this recipe with friends and family. Happy cooking!
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the chopped baby bella mushrooms and red bell pepper. Sauté for about 5 minutes, until the mushrooms are tender and the bell pepper is slightly softened.
- Stir in the minced garlic, yellow squash, and zucchini. Cook for an additional 4-5 minutes, or until the squash is tender. The aroma will be amazing!
- Add the drained black beans and chopped green onions to the skillet. Mix well and cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). While the oven is heating, warm the flour tortillas in a microwave or on a skillet until pliable.
- Spread a thin layer of red enchilada sauce in the bottom of a baking dish. Take one tortilla and spoon a generous amount of the vegetable and bean mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the grated cheese evenly over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Once out of the oven, let the enchiladas cool for a few minutes. Top with sliced black olives and freshly chopped cilantro before serving.
Notes
- For added spice, consider incorporating jalapeños or chipotle peppers into the vegetable mixture.
- You can mix in other vegetables like spinach, corn, or carrots based on what you have on hand.
- To make it a bit more indulgent, try using a blend of different cheeses, such as Monterey Jack and cheddar.
