Vegetarian Enchiladas Rojas (With Red Sauce)


Vegetables to be Sautéd:


Black Beans:

Sour Cream and Spice Mixture:



Toppings To Add Before Baking:

Toppings For Serving:


  1. Preheat oven to 350°.
  2. Prepare a single recipe of Enchilada Sauce; set aside.
  3. Grease the bottom of a 9x13 rectangular baking dish and set aside.
  4. Rinse and drain black beans and set aside in a large bowl.
  5. Cook the corn, drain, and add to black beans.
  6. Heat 1 tablespoon oil in a skillet.
  7. Add chopped onion, zucchini, yellow or red pepper, and garlic.
  8. Sauté vegetables on medium heat until soft and golden in color; 5 to 10 minutes.
  9. Add sautéd vegetables to black beans and corn.
  10. In a small bowl, mix sour cream, cumin, chili powder, cilantro, and salt and pepper.
  11. Stir sour cream and spice mixture into the vegetable mixture.
  12. Add ½ cup cheddar and ½ cup Monterey jack cheese to bean mixture; mix well.
  13. Steam the tortillas. For a slide show of this process see how to steam tortillas in the techniques section of my cookbook. Place the tortillas in a glass pie pan or a wide pasta bowl. Cover with a dinner plate. Place in the microwave. Microwave on high for 30 seconds. Check to see if tortillas are warm and pliable. If needed, put back in microwave and heat 10 seconds at a time until done.
  14. Place tortillas on a work surface.
  15. Spoon about ¼ cup of the corn, black bean, and cheese mixture in center of each tortilla.
  16. Roll edges of tortilla over filling.
  17. Place each finished tortilla in 9x13 rectangular baking dish.
  18. This is an optional step: I like to stand 2 tortilla chips up between each rolled enchilada. With the sauce and cheese over the chips it makes a nice crunchy surprise when you bite into an enchilada.
  19. Pour the enchilada sauce over the enchiladas.
  20. Combine ½ cup shredded cheddar cheese and ½ cup shredded Monterey jack cheese.
  21. Sprinkle the cheese over the tops of the enchiladas.
  22. Sprinkle chopped olives over the cheese.
  23. Bake for 30 to 40 minutes; until sauce is bubbling and tops of enchiladas are crispy light brown.
  24. Serve with chopped tomatoes, lettuce, optional sour cream, and optional avocado slices.


Serves 4 hungry adults.

I always serve my enchiladas with a side of Mexican rice and refried beans.

Not in the mood for a traditional side? How about serving some spicy roasted hominy?

Do Ahead Tip: Mix the black bean, vegetable, and sour cream mixture up to 24 hours in advance. Refrigerate and assemble enchiladas when you are ready to bake.

For a different tasting enchilada see my chicken enchiladas with pumpkin sauce recipe.

For a green salsa recipe try my vegetarian enchiladas verde recipe.

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