California Style Enchiladas
Bursting with vibrant flavors and fresh ingredients, California Style Enchiladas are a modern twist on a classic dish. Featuring roasted zucchini, colorful bell peppers, and tender red onion, these enchiladas are stuffed with wholesome black beans and wrapped in soft corn tortillas. The crowning jewel is a zesty homemade tomatillo sauce infused with garlic, jalapeño, and lime, bringing a bright, tangy kick to every bite. Topped with melty Monterey Jack and salty cotija cheese, these enchiladas bake to bubbly perfection. Garnish with creamy avocado slices, fragrant cilantro, and a dollop of sour cream for a stunningly fresh and flavorful Mexican-inspired meal. Perfect for weeknight dinners or entertaining, this easy vegetarian recipe is a showcase of bold, West Coast-inspired cuisine.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 8 pieces corn tortillas
- 2 medium (diced) zucchini
- 1 large (diced) red bell pepper
- 1 large (diced) yellow bell pepper
- 1 medium (thinly sliced) red onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups (rinsed and drained) cooked black beans
- 1 cup grated Monterey Jack cheese
- 0.5 cups grated cotija cheese
- 2 large (sliced) ripe avocados
- 0.5 cups (chopped, plus extra for garnish) fresh cilantro
- 6 medium (husked and rinsed) tomatillos
- 1 medium (seeds removed, optional for less heat) jalapeño pepper
- 2 cloves garlic
- 2 tablespoons (freshly squeezed) lime juice
- 1 cup vegetable broth
- 0.5 cups (for serving) sour cream
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a bowl, toss the diced zucchini, red bell pepper, yellow bell pepper, and sliced red onion with olive oil, salt, and black pepper. Spread the vegetables evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly charred. Remove from the oven and set aside.
While the vegetables are roasting, prepare the tomatillo sauce by combining the tomatillos, jalapeño, garlic, lime juice, and vegetable broth in a blender. Blend until smooth, then transfer the mixture to a saucepan.
Simmer the tomatillo sauce over medium heat for 10 minutes to let the flavors meld. Adjust seasoning with additional salt if needed and remove from heat.
Warm the corn tortillas in the microwave or on a stovetop to make them pliable.
To assemble the enchiladas, spoon a generous amount of the roasted vegetable mixture and a small handful of black beans into the center of each tortilla. Roll each tortilla tightly and place it seam-side down in a lightly greased 9x13-inch baking dish.
Pour the tomatillo sauce evenly over the rolled enchiladas, making sure they are well-coated.
Sprinkle the grated Monterey Jack cheese over the top, followed by the cotija cheese.
Bake the enchiladas uncovered at 350°F (175°C) for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Serve the enchiladas garnished with sliced avocado, chopped cilantro, and sour cream on the side.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 13.9 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 465 mg | 36% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1750 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
