Veggie Enchiladas with Cilantro Cream

This vibrant summer veggie enchilada recipe transforms fresh seasonal produce into a Mexican-inspired feast that's both satisfying and light. The colorful vegetables wrapped in soft tortillas and smothered in zesty sauce create a perfect balance of flavors, while the cilantro cream adds a cool, tangy finish that brings everything together.

I first made these enchiladas during a summer when my garden was overflowing with zucchini and peppers. What started as a creative way to use up excess produce quickly became a requested favorite that bridges the gap between comfort food and light summer fare.

Ingredients

• Olive oil: Provides the perfect base for sautéing vegetables without overpowering their natural flavors
• Zucchini and yellow squash: Offer tender texture and mild flavor that absorbs the seasonings beautifully
• Red bell pepper: Adds vibrant color and sweet crunch, look for peppers with firm glossy skin
• Fresh corn kernels: Bring natural sweetness and texture; frozen works in winter months but fresh is ideal in summer
• Red onion: Delivers a sharper flavor than yellow varieties, perfect for Mexican-inspired dishes
• Black beans: Provide protein and heartiness, making these enchiladas satisfying as a main dish
• Monterey Jack cheese: Melts beautifully and complements the vegetables without overwhelming them
• Tortillas: Flour ones are easier to roll while corn offer more authentic flavor and are naturally gluten-free
• Enchilada sauce: Ties everything together, choose medium spice for balanced flavor or adjust to your heat preference
• Sour cream: Creates the base for the cooling cilantro sauce, Greek yogurt works as a tangier lighter alternative
• Fresh cilantro: Brings essential brightness, select bunches with perky leaves and no yellowing

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 375°F ensuring it reaches full temperature before baking. This moderate heat allows the enchiladas to heat through while melting the cheese without burning the edges of the tortillas.

Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the diced zucchini, yellow squash, bell pepper, corn kernels, chopped onion, and minced garlic. Cook for a full 6–8 minutes, stirring frequently enough to prevent sticking but not constantly. The vegetables should soften while retaining some texture, and you should see light caramelization on some pieces.

Season and Complete the Filling:

Sprinkle the cumin and smoked paprika over the vegetables, stirring to coat evenly. These spices need about 30 seconds to toast and release their aromas. Add salt and pepper, then fold in the black beans and cheese. The residual heat will slightly melt the cheese, helping bind the filling together. Remove from heat immediately to prevent the cheese from becoming stringy.

Prepare the Baking Dish:

Lightly grease your baking dish with a thin coating of oil or cooking spray. Spread a thin layer of enchilada sauce across the bottom. This prevents sticking and begins flavoring the tortillas from the bottom up.

Assemble the Enchiladas:

Warm tortillas briefly to make them pliable. Place about ⅓ cup filling along the center of each tortilla. Roll firmly but gently, tucking the edge under slightly before completing the roll. Place seam-side down in the baking dish, arranging them snugly together to prevent unrolling.

Add Sauce and Cheese:

Pour the remaining enchilada sauce over the rolled tortillas, ensuring each is covered to prevent drying out. Pay special attention to the ends, which tend to dry fastest. Sprinkle the remaining cheese evenly across the top, covering most of the surface.

Bake in Stages:

Cover the dish with foil, crimping around the edges to seal in moisture. Bake for 15 minutes, allowing the enchiladas to heat through. Remove the foil and continue baking for 10 more minutes until the cheese melts completely and develops light golden spots.

Create the Cilantro Cream:

While the enchiladas bake, combine sour cream, chopped cilantro, lime juice, and salt in a small bowl or blender. Mix until smooth and vibrant green. The consistency should be pourable but not watery. If too thick, add water a teaspoon at a time until it reaches drizzling consistency.

Rest and Serve:

Allow the finished enchiladas to rest for 5 minutes after removing from the oven. This sets the filling and makes them easier to serve intact. Drizzle with cilantro cream just before serving, adding optional garnishes for color and freshness.

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The smoked paprika is my secret weapon in this dish. I discovered its transformative power years ago when a friend brought me some from Spain. It adds a subtle smoky depth that makes these vegetarian enchiladas satisfy even dedicated meat-eaters in my family. My nephew who normally pushes vegetables around his plate always asks for seconds of these enchiladas.

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Common Questions

→ Can I make these enchiladas ahead of time?

Yes! You can assemble the enchiladas up to 24 hours in advance and refrigerate them covered. The cilantro cream can also be made ahead and stored separately. When ready to serve, add about 5-10 minutes to the covered baking time since they'll be starting cold.

→ How can I make this dish gluten-free?

Simply substitute corn tortillas for flour tortillas and verify your enchilada sauce is gluten-free. Most store-bought enchilada sauces are naturally gluten-free, but always check the label to be certain.

→ What other vegetables work well in these enchiladas?

This is a versatile dish! Try adding mushrooms, spinach, diced tomatoes, poblano peppers, or even sweet potatoes. Just keep the total volume of vegetables similar to maintain the right filling-to-tortilla ratio.

→ Can I freeze these enchiladas?

Yes, they freeze beautifully. Prepare through assembly, but don't bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the cooking time. Make the cilantro cream fresh when ready to serve.

→ What can I serve with these enchiladas?

These pair wonderfully with a simple green salad, Spanish rice, or Mexican street corn. For a complete fiesta, add some guacamole, pico de gallo, or refried beans on the side.

→ How spicy are these enchiladas?

The spice level depends primarily on your choice of enchilada sauce and cheese. For a milder version, use a mild enchilada sauce and Monterey Jack cheese. For more heat, opt for a spicy sauce and pepper jack cheese, or add diced jalapeños to the filling.