I’ve been trying to sneak more vegetarian meals into our home this summer, not only because it’s good for us but also because we can save a lot of money by cutting out chicken and beef several days a week. My friend DL passed on this recipe to me and I’m so glad she did! It was super filling and delicious–you won’t even miss the meat in this one. I was a bit unsure about the idea of homemade enchilada sauce but this recipe was both easy and authentic tasting so I’ll never go back to buying pre-made enchilada sauce. The best thing about this recipe is that you can add or delete veggies to make it to your likings. The original recipe didn’t have any corn in it so I just added some to make it sweeter!
serves 6; recipe adapted from Annie’s Eats
For the sauce:
1 tsp. canola oil
1/2 onion, finely chopped
3 cloves garlic, minced
3 tbsp chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
½-¾ cup water
Salt and pepper to taste
For the filling:
1 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 red or yellow bell pepper, seeded and chopped fine
1 small zucchini, chopped
1 jalepeno, seeded and chopped fine
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can sweet corn, drained
1½ cups enchilada sauce (prepared above), divided
1 cup finely crumbled queso fresco or feta cheese
½ cup minced fresh cilantro
¼ cup drained chopped canned green chiles
Salt and pepper
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
To make the enchilada sauce: heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. This makes more sauce than you will need for the enchiladas. The extra can be frozen for later use or passed with the enchiladas for serving.
Preheat the oven to 450˚ F. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds. Add the zucchini and jalepeno and cook just until tender, 3-5 minutes more. Stir in the black beans and corn and cook until warmed through, about 2 minutes.
Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.
To assemble, darmen a paper towel and place over a plate of tortillas and briefly microwave the tortillas until warm and pliable, about 30 seconds. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Some of the tortillas might split a litter… don’t worry about it. Repeat with the remaining filling and tortillas. Pour 1-2 cups of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce. Bake the enchiladas in the oven until they are heated through and the cheese is melted, about 10-15 minutes, covering with foil if it starts to get too dark.
Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.