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Homemade Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas photo

Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas

These enchiladas are packed with flavor and nutrition! A hearty mix of vegetables and black beans wrapped in tortillas and topped with gooey cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 3 tablespoons olive oil
  • 10 ounces baby bella mushrooms chopped
  • 1 small red bell pepper chopped
  • 4 cloves garlic minced
  • 1 yellow squash chopped
  • 1 zucchini squash chopped
  • 1 14-ounce can black beans drained
  • 1 bunch green onions chopped
  • 8 to 10 flour tortillas gluten-free if preferred
  • 1 12-ounce can red enchilada sauce
  • 8 ounces grated cheese your favorite variety
  • sliced black olives optional garnish
  • fresh cilantro chopped

Equipment

  • Large Skillet
  • Baking dish
  • Spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the grated cheese evenly over the sauce.
  7. 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.
  8. 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.