Homemade Vegetable Enchiladas with Red Chile Sauce
Soft corn tortillas filled with sautéed vegetables and black beans, topped with a homemade red chile sauce and baked to bubbling perfection. This mexican-inspired mexican (vegetarian) ready in about 45 minutes blends corn tortillas, (15 oz), drained and rinsed black beans, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 5, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 corn tortillas
- 1 can (15 oz), drained and rinsed black beans
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 1 medium, diced zucchini
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 2 tbsp chili powder
- 1 tsp ground cumin
- 2 cups tomato sauce
- 2 cups shredded Monterey Jack cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 1 medium diced red bell pepper, and 1 medium diced zucchini. Sauté for 6-7 minutes until vegetables soften.
- Step 2: Stir in 3 minced garlic cloves, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 1 minute until fragrant.
- Step 3: Add 1 can (15 oz) drained and rinsed black beans and 2 cups tomato sauce to the skillet. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: Spoon about 1/3 cup of the vegetable and bean mixture down the center of each of the 10 corn tortillas. Roll up tortillas tightly and place seam-side down in a 9x13-inch baking dish.
- Step 5: Pour remaining tomato sauce over the enchiladas and sprinkle 2 cups shredded Monterey Jack cheese evenly on top.
- Step 6: Bake uncovered for 20-25 minutes until cheese is melted and bubbly. Let cool 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Homemade Vegetable Enchiladas with Red Chile Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Homemade Vegetable Enchiladas with Red Chile Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Homemade Vegetable Enchiladas with Red Chile Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Homemade Vegetable Enchiladas with Red Chile Sauce for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Homemade Vegetable Enchiladas with Red Chile Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
