Ingredients
Scale
- For the Filling:
- 1 Tablespoon Olive Oil (or Avocado Oil)
- 1 medium Yellow Onion, finely chopped (about 1 cup)
- 2–3 cloves Garlic, minced
- 2 medium Zucchini, trimmed and diced (about 3 cups)
- 1 ½ cups Corn Kernels (fresh off the cob, frozen, or canned & drained)
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder (adjust to your spice preference)
- ½ teaspoon Dried Oregano (preferably Mexican oregano)
- ½ teaspoon Salt (or to taste)
- ¼ teaspoon Black Pepper (or to taste)
- ½ cup Vegetable Broth or Water (to help steam veggies if needed)
- ½ cup Red Enchilada Sauce (from the larger can below)
- 1 cup Shredded Monterey Jack Cheese (or a blend like Colby Jack or Mexican Blend)
- For Assembly:
- 8–10 Corn Tortillas (6-inch size)
- 1 large can (28 oz) Red Enchilada Sauce (choose mild, medium, or hot)
- 1 cup Shredded Monterey Jack Cheese (or blend), divided for topping
- Optional Toppings (Highly Recommended!):
- Sour Cream or Plain Greek Yogurt
- Chopped Fresh Cilantro
- Sliced Avocado or Guacamole
- Thinly Sliced Red Onion or Green Onions
- Pickled Jalapeños
- Crumbled Cotija Cheese or Queso Fresco
- Lime Wedges
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish or coat it with non-stick spray. Pour about ½ cup of the enchilada sauce into the bottom of the baking dish and spread it evenly. This prevents the enchiladas from sticking.
- Sauté the Aromatics: Heat the olive oil in your large skillet over medium heat. Once shimmering, add the chopped yellow onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook the Vegetables: Add the diced zucchini to the skillet. Cook, stirring occasionally, for about 5-7 minutes, until it starts to soften and lightly brown. If the pan seems dry, you can add a tablespoon or two of the vegetable broth or water to help steam the zucchini.
- Add Corn, Beans & Spices: Stir in the corn kernels (if using frozen, no need to thaw first) and the rinsed and drained black beans. Add the ground cumin, chili powder, dried oregano, salt, and black pepper. Stir everything together well to ensure the vegetables and beans are evenly coated with the spices. Cook for another 3-5 minutes, allowing the flavors to meld.
- Simmer the Filling: Pour ½ cup of the red enchilada sauce from the large can into the skillet with the vegetable mixture. Stir to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the filling ingredients. Taste and adjust seasoning if needed (more salt, pepper, or chili powder?).
- Incorporate Cheese: Remove the skillet from the heat. Stir in 1 cup of the shredded Monterey Jack cheese until it’s melted and well combined with the filling. This adds richness and helps bind the filling together.
- Warm the Tortillas: This step is crucial to prevent corn tortillas from cracking when rolled. You have a few options:
- Microwave Method: Wrap a stack of 4-5 tortillas in damp paper towels. Microwave on high for 30-45 seconds, or until warm and pliable. Repeat with the remaining tortillas.
- Skillet Method: Lightly grease a separate skillet or comal. Warm each tortilla individually for about 15-30 seconds per side until soft and flexible.
- Sauce Dip & Warm (Optional but Flavorful): Pour some of the remaining enchilada sauce into a shallow dish. Briefly dip each tortilla into the sauce, ensuring it’s lightly coated (don’t let it get soggy). Then, quickly warm the sauced tortilla in a hot, dry skillet for a few seconds per side. This adds extra flavor but can be messier. If using this method, you might need slightly more sauce overall.
- Assemble the Enchiladas: Set up an assembly line: your warmed tortillas, the vegetable filling, and the prepared baking dish. Working one tortilla at a time, lay it flat. Spoon about ⅓ to ½ cup of the zucchini-corn filling down the center of the tortilla (don’t overfill!). Tightly roll the tortilla up around the filling and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
- Sauce and Cheese Topping: Pour the remaining red enchilada sauce evenly over the rolled tortillas in the baking dish, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the sauced enchiladas.
- Bake: Carefully place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden, and slightly browned in spots.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the filling and sauce to set slightly, making them easier to serve without falling apart. Garnish generously with your desired optional toppings (cilantro, sour cream, avocado, etc.) and serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550