Vegetable Enchiladas with Homemade Red Sauce

As summer's end fast approaches, garden vegetables are plentiful!

...and bountiful,

and beautiful...

wonderful,

even delightful.

And this dish is

chock-full

of 'em!

(I know, the clever-est thoughts come into my head while I sit here and feed baby boy.)

This is one of my very favorite dinners (my husband agrees)!

Feel free to switch up the veggies in here if you want, according to whatever pleases your veggie-loving self. 

The feta cheese in these enchiladas adds a fun, tangy twist.

(Please notice our 100-year-old lamp in the background.)

This recipe does require some chopping & prep, but the filling and sauce can easily be made ahead.

(Or you could use a store-bought enchilada sauce if you're tight on time, although I highly recommend this homemade version. :)

P.S. I just added a recipe index tab at the top to make recipes easier to find!

Vegetable Enchiladas with Homemade Red Sauce

Adapted from America's Test Kitchen Healthy Family Cookbook

6 servings

Ingredients & Directions:

For the Filling:

1 (15-oz) can black beans, rinsed & drained

1 Tbsp canola oil

1 medium yellow onion, chopped

1 red bell pepper, finely chopped

1 zucchini, chopped

8 oz baby portobello mushrooms, diced

3 cloves garlic, minced

1 cup fresh or frozen corn

1/2 cup red enchilada sauce (recipe below)

1 cup crumbled feta cheese

1/2 cup fresh cilantro, minced

1/4 cup canned diced green chiles, drained

salt & pepper, to taste

Preheat oven to 450 & lightly grease a 9x13 baking dish. Transfer half of the drained beans to a small bowl & mash with a fork until mostly smooth; set aside.

Heat oil in a large skillet over medium heat. Add onion & bell pepper and cook til softened (5-7 minutes). Stir in zucchini & mushrooms and cook til tender (3-5 minutes). Stir in garlic and corn, cook for about 30 seconds, then add mashed beans and whole beans. Heat through.

Remove from heat and stir in 1/2 cup red enchilada sauce, the feta cheese, cilantro, and green chiles. Season with salt & pepper.

For the Sauce:

1 tsp canola oil

1 small yellow onion, minced

3 garlic cloves, minced

3 Tbsp chili powder

2 tsp ground cumin

2 tsp sugar

1 (15-oz) can tomato sauce

1/2 cup water

salt & pepper, to taste (about 1/4-1/2 tsp each)

Heat oil over medium-high heat; add onion & cook until softened (5 min). Stir in garlic, chili powder, cumin, and sugar. Cook until fragrant (30 sec). Stir in tomato sauce & water, bring to a simmer, and cook until slightly thickened (5 min). Season with salt & pepper.

For the Assembly:

12 (6-in) corn tortillas

1 cup shredded cheddar cheese

additional cilantro & feta for garnish

Briefly microwave tortillas until warm and pliable (30-60 sec). Place a heaping 1/3 cup of filling down the center of each tortilla. Roll up tightly & place seam-side down in prepared baking dish. Bake (at 450) for about 5-7 minutes in preheated oven. Take enchiladas out, pour remaining sauce over top, sprinkle with cheddar cheese, and bake for an additional 5-10 minutes, or until enchiladas are heated through and cheese is melted. Sprinkle with extra feta & cilantro for garnish, if desired.