Gluten Free Vegetable Enchiladas
Enchiladas are one of those dishes that feel like a treat every single time, and this vegetable-packed version delivers all the saucy, cheesy comfort you're after. The filling comes together with zucchini, red bell pepper, corn, and black beans seasoned with cumin, chili powder, and smoked paprika — bold, smoky, and satisfying without a scrap of meat needed. The real star is the from-scratch enchilada sauce, built right in the same skillet with garlic, bloomed spices, tomato sauce, and chicken broth until it's thick, rich, and deeply flavored. Corn tortillas are naturally wheat-free, so they handle the job here beautifully — just warm them until pliable before rolling and they won't crack on you. Everything gets blanketed in Monterey Jack, baked until bubbling, and finished with cilantro and sour cream if you're feeling generous. Serves 4, and honestly it reheats like a dream the next day too.
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil, divided
- 1 medium zucchini, diced into ½-inch pieces
- 1 medium red bell pepper, diced
- 1 cup corn kernels, fresh or thawed frozen
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
For the enchilada sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
- ½ tsp salt
For assembly
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese, divided
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until softened and lightly browned at the edges, about 6–7 minutes.
- 2
Add the corn, black beans, cumin, chili powder, smoked paprika, and salt to the skillet. Stir to combine and cook until the spices are fragrant and the mixture is heated through, about 2 minutes. Transfer the filling to a bowl and set aside. Wipe the skillet clean.
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