Include in Print View:

Vegetable Bean Enchiladas

Vegetable Bean Enchiladas recipe image
These Vegetable Bean Enchiladas are a comforting, rustic meal that brings the warmth of traditional Mexican cuisine to your table. The secret lies in the homemade enchilada sauce, a vibrant blend of pureed tomatoes, fresh vegetables, and aromatic spices like cumin, oregano, and chili powder that simmers to perfection. Inside each soft tortilla, you’ll find a robust filling of tender sautéed zucchini, crisp green beans, celery, and protein-packed pinto or kidney beans. The dish is baked until bubbly and topped with melted cheddar or jack cheese for a creamy finish. Perfect for a cozy weeknight dinner, a potluck contribution, or a satisfying vegetarian Sunday supper, these enchiladas offer a beautiful balance of textures and deep, savory flavors. They freeze beautifully, making them an excellent make-ahead option for busy families.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Description
These Vegetable Bean Enchiladas are a comforting, rustic meal that brings the warmth of traditional Mexican cuisine to your table. The secret lies in the homemade enchilada sauce, a vibrant blend of pureed tomatoes, fresh vegetables, and aromatic spices like cumin, oregano, and chili powder that simmers to perfection. Inside each soft tortilla, you’ll find a robust filling of tender sautéed zucchini, crisp green beans, celery, and protein-packed pinto or kidney beans. The dish is baked until bubbly and topped with melted cheddar or jack cheese for a creamy finish. Perfect for a cozy weeknight dinner, a potluck contribution, or a satisfying vegetarian Sunday supper, these enchiladas offer a beautiful balance of textures and deep, savory flavors. They freeze beautifully, making them an excellent make-ahead option for busy families.
Ingredients
  • 12 tortillas (flour or corn)
  • 3-4 cups enchilada sauce
  • 3 Tbsp oil
  • 1 onion, minced
  • 1 green pepper, chopped fine
  • 3 stalks celery, chopped
  • 1 Tbsp dried parsley
  • 2 cups coarsely grated zucchini
  • 2 cups green beans, chopped
  • 1 Tbsp cornmeal
  • 1 cup grated cheddar and/or jack cheese
  • 2 cups cooked pinto, kidney or other beans
  • 2 cans (15 oz) tomato sauce
  • 1/2 green pepper, chopped
  • 1 stalk celery, chopped finely
  • 1/2 onion, chopped
  • 1/8 tsp garlic powder
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Prepare the enchilada sauce: In a blender, puree 1 can of tomato sauce, 1/2 chopped green pepper, 1 finely chopped celery stalk, 1/2 chopped onion, 1/8 tsp garlic powder, 1 tsp basil, 1 tsp oregano, 1/2 tsp coriander, 1/2 tsp cumin, and 1/2 tsp chili powder.
  3. 3
    Pour the pureed mixture into a saucepan and add the second can of tomato sauce. Simmer over low heat for 10-15 minutes to blend flavors. Keep warm.
  4. 4
    While the sauce simmers, prepare the filling: Heat 3 Tbsp oil in a large skillet over medium heat. Add 1 minced onion, 1 finely chopped green pepper, 3 chopped celery stalks, and 1 Tbsp dried parsley. Sauté until softened.
  5. 5
    Add 2 cups grated zucchini and 2 cups chopped green beans to the skillet. Cover and cook until vegetables are tender.
  6. 6
    Stir in 1 Tbsp cornmeal and 2 cups cooked beans. Season to taste with additional cumin, chili powder, and garlic powder if desired. Cook for another 2-3 minutes to thicken.
  7. 7
    Warm the tortillas slightly to make them pliable and less likely to crack.
  8. 8
    Spoon a generous 1/3 cup of the vegetable and bean mixture onto each tortilla. Roll up tightly and place seam-side down in a greased baking dish.
  9. 9
    Pour the prepared enchilada sauce over the rolled tortillas, ensuring they are well-covered. Top with 1 cup grated cheddar and/or jack cheese.
  10. 10
    Bake for 20-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. 11
    Serve hot.
Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Make Ahead: These enchiladas freeze well. Assemble but do not bake, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

Variations: Feel free to add black olives, corn, or spinach to the filling for extra texture and nutrients.

Tips: If using corn tortillas, frying them briefly in oil before filling helps prevent breakage.

Keywords: vegetable enchiladas, bean enchiladas, zucchini recipe, vegetarian main, mexican cuisine, homemade enchilada sauce, comfort food, healthy dinner, plant based, easy dinner, family friendly, make ahead meal
Read it online: https://www.chefs-mate.com/recipe/vegetable-bean-enchiladas/