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Homemade Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas photo

Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas

This Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas recipe is packed with flavor and perfect for weeknight dinners!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Enchiladas:
  • 3 tablespoons olive oil For sautéing the vegetables
  • 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 onion Chopped
  • 8 to 10 flour tortillas Gluten-free if desired
  • 1 (12-ounce) can red enchilada sauce For a rich and tangy base
  • 8 ounces grated cheese of choice For topping
  • sliced black olives For garnish
  • fresh cilantro For garnish

Equipment

  • Large skillet
  • Mixing Spoon
  • Baking dish
  • Aluminum foil
  • Sharp knife
  • Measuring cups and spoons

Method
 

Cooking Directions:
  1. Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped baby bella mushrooms and red bell pepper. Sauté for about 5 minutes, or until the mushrooms have released their moisture and the bell pepper starts to soften.
  2. Stir in the minced garlic, yellow squash, and zucchini. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  3. Add the drained black beans and chopped green onions to the skillet. Mix well and cook for an additional 2-3 minutes until everything is heated through. Season with salt and pepper to taste.
  4. Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a flour tortilla, spoon a generous amount of the vegetable mixture into the center, sprinkle with cheese, and roll it up tightly. Place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  5. Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring all the tortillas are coated. Sprinkle with the remaining grated cheese and add sliced black olives on top.
  6. 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 minutes, or until the cheese is bubbly and golden.
  7. Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve warm.

Notes

  • For a spicier kick, add jalapeños to the filling.
  • These enchiladas freeze well; assemble without baking and cover tightly.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.