Summer Vegetable Enchiladas Recipe

This refreshing Summer Vegetable Enchiladas recipe is made with a vibrant mix of fresh zucchini, sweet corn, black beans, Monterey Jack cheese, and bright green enchilada sauce. The result is a light, savory, and cheesy main course that perfectly highlights the best flavors of the season. This easy dish is perfect for a satisfying weeknight dinner or a casual weekend gathering, making enough for 6 to 8 people.

Summer Vegetable Enchiladas Ingredients

For the Vegetable Filling:

• 1 tablespoon olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 medium zucchini and/or yellow squash, diced
• 1 cup fresh or frozen corn kernels
• 1 (15-ounce) can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/2 cup chopped fresh cilantro

For the Assembly:

• 12 corn or flour tortillas (6 to 8-inch size)
• 1 (15-ounce) can green enchilada sauce (or red, if preferred)
• 2 cups shredded Monterey Jack or Mexican-blend cheese, divided
• 1/4 cup crumbled Cotija or Queso Fresco cheese (for topping, optional)

How To Make Summer Vegetable Enchiladas

1. Sauté the aromatics: Preheat your oven to 375∘F (190∘C). Lightly grease a 9×13-inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the diced red onion and cook for about 3 minutes until it starts to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Cook the vegetables: Add the diced zucchini/squash and corn to the skillet. Cook for about 5 to 7 minutes, stirring occasionally, until the zucchini is tender-crisp. You do not want the vegetables to be overly soft or mushy.
3. Mix the filling: Stir in the rinsed black beans, cumin, chili powder, and salt. Remove the skillet from the heat and fold in the fresh cilantro and 1/2 cup of the shredded cheese. Set the mixture aside.
4. Prepare the baking dish: Pour about 1/2 cup of the enchilada sauce into the prepared baking dish and spread it evenly to lightly coat the bottom. This prevents the tortillas from sticking.
5. Assemble the enchiladas: To make the tortillas pliable and prevent tearing, you can briefly warm them. You can microwave the stack of tortillas wrapped in a damp paper towel for 30 seconds, or quickly dip each one into the remaining enchilada sauce. Spoon about 1/3 cup of the vegetable filling onto the center of a warm tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat this process until the dish is full.
6. Sauce and bake: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the top generously with the remaining 1 1/2 cups of shredded cheese.
7. Bake and finish: Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling and the cheese is completely melted and lightly golden. Let the enchiladas rest for 5 minutes before serving. Garnish with a sprinkle of Cotija cheese, if using.

Recipe Tips

• Prevent Soggy Tortillas: To ensure your enchiladas hold their shape and don’t get soggy, do not skip the step of warming the tortillas before rolling. You can also lightly brush corn tortillas with oil and quickly pan-fry them for 5-10 seconds per side to make them more durable.
• Roast for Deeper Flavor: For a richer, sweeter flavor, toss the diced zucchini, squash, and corn with olive oil and spices (cumin, chili powder) and roast them at 400∘F for 10-15 minutes before mixing with the beans and cheese.
• Drain Your Filling: Zucchini and squash can release water as they cook. Make sure to cook the vegetables long enough to evaporate excess moisture before you add the beans and spices. A dry filling helps prevent a watery final dish.
• Use Room Temperature Cheese: Shred your own cheese from a block instead of buying pre-shredded. Freshly shredded cheese melts much more smoothly and gives a better texture to the final dish.

What To Serve Summer Vegetable Enchiladas

These Summer Vegetable Enchiladas are a complete and satisfying meal on their own, but they pair perfectly with several simple Mexican-inspired sides. Serve them alongside a scoop of Mexican rice (Arroz Rojo) or a refreshing side of cilantro-lime white rice. A classic pico de gallo or a simple chopped avocado and tomato salad offers a cool, fresh contrast. Don’t forget the essential toppings: a dollop of cool sour cream or Mexican crema, sliced jalapeños for a kick, and a generous sprinkle of extra fresh cilantro.

How To Store Summer Vegetable Enchiladas Leftovers

• Refrigerate: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and warm in a 350∘F oven for about 15 minutes.
• Freeze: You can assemble the entire dish, cover it tightly with foil, and freeze it unbaked for up to 3 months. When ready to bake, thaw the dish overnight in the refrigerator. Remove the foil and bake as directed, increasing the baking time by 10 to 15 minutes until heated through.

Summer Vegetable Enchiladas Nutrition Facts

Serving Size: 2 enchiladas (approximately)

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 28mg
• Sodium: 680mg
• Total Carbohydrate: 40g
• Dietary Fiber: 8g
• Sugars: 4g
• Protein: 15g

Frequently Asked Questions

• Can I make these enchiladas ahead of time? Yes, you can easily prep these ahead! Assemble the enchiladas completely in the baking dish, but do not add the final layer of sauce or cheese. Cover the dish tightly and refrigerate for up to 24 hours. Add the sauce and cheese right before you plan to bake and serve them.
• What is the best type of tortilla to use? Corn tortillas offer a more traditional, authentic flavor and tend to hold up slightly better against the sauce, but they can be fragile. Flour tortillas are easier to roll and less likely to crack. For best results with corn tortillas, briefly warm them in a damp paper towel or lightly fry them in oil before rolling.
• Can I use a different vegetable mix? Absolutely. This recipe is highly adaptable and designed to use summer produce. Feel free to substitute diced bell peppers, chopped mushrooms, or spinach for the zucchini or corn. Just make sure you sauté all vegetables until their excess moisture has cooked off.

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