Veggie enchiladas with sour cream sauce

A square photo of enchiladas in a white baking dish with sour cream, tomato, and cilantro on top.

Veggie enchiladas with sour cream sauce

You will love these veggie enchiladas with sour cream sauce! Loaded black bean enchiladas topped with a green chile sour cream sauce and cheese.

Course dinner, Main Course

Cuisine American, Mexican

Keyword vegetarian

Prep Time 20

Cook Time 50

Servings enchiladas

Calories 310kcal

Author Ellyn Nguyen

Ingredients

1 Tablespoon butter for greasing pan
2 Tablespoons olive oil
4 medium carrots, diced
1 large red onion, diced
2 medium broccoli crowns, roughly chopped (florets only)
1 Tablespoon water
5 ounces frozen corn
1 15 ounce can black beans, drained and rinsed
1 Tablespoon fresh lime juice
½ teaspoon salt
2 cups shredded colby jack cheese
8 8" flour tortillas
¼ cup flour
¼ cup butter
2 cups vegetable broth
2 Tablespoons minced sun dried tomatoes
1 4 ounce can green chiles
1 cup sour cream
½ teaspoon ground cumin
Avocado, lime, cilantro, and pico de gallo for serving

Instructions

Preheat the oven to 350 degrees F and lightly butter a 13x9 casserole dish. Set aside.
1 Tablespoon butter for greasing pan
Heat a large skillet over medium high heat. Add the 2 Tablespoons of olive oil. When the oil is heated, add the carrots and onions. Saute them, stirring occasionally for about 10 minutes or until softened.
2 Tablespoons olive oil, 4 medium carrots, diced, 1 large red onion, diced
Turn down the heat to medium and add the broccoli. Saute, stirring occasionally for about 5 minutes.
2 medium broccoli crowns, roughly chopped (florets only)
Add 1 Tablespoon of water to the pan along with the frozen corn and put a lid on the skillet. Let the vegetables steam for about 5 minutes or until the broccoli is tender.
1 Tablespoon water, 5 ounces frozen corn
Stir in the beans and let them heat for about 1 minute. Remove the pan from the heat.
1 15 ounce can black beans, drained and rinsed
Stir in 1 Tablespoon of lime juice and ½ teaspoon of salt.
1 Tablespoon fresh lime juice, ½ teaspoon salt
Roll ½ cup of the veggie mixture along with 2-3 Tablespoons of the cheese into a tortilla and then place seam side down in the casserole dish. Repeat with remaining tortillas.
8 8" flour tortillas, 2 cups shredded colby jack cheese
To make the sauce, start by melting the butter in a saucepan over medium heat. Add the flour and whisk until you have combined them to make a roux and the roux is bubbly and golden.
¼ cup butter, ¼ cup flour
Add the vegetable broth and whisk together until combined and thickened. Remove from the heat.
2 cups vegetable broth
Add the sun dried tomatoes, green chiles, sour cream, and cumin. Whisk to combine.
2 Tablespoons minced sun dried tomatoes, 1 4 ounce can green chiles, 1 cup sour cream, ½ teaspoon ground cumin
Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
2 cups shredded colby jack cheese
Bake the enchiladas for 20 minutes, until the edges just start to bubble.
Let cool slightly before serving.
Serve with avocado slices, fresh lime slices, fresh cilantro, and pico de gallo.
Avocado, lime, cilantro, and pico de gallo for serving

Notes

If broccoli isn't your thing, go ahead and swap it for cauliflower!
You can leave out the beans if you need to or swap them for pinto beans.
You can also swap the beans for refried beans, but don't cook them with the veggie mixture. Spread a bit of the beans down the middle of a tortilla before topping with the mixture and cheese.
Heating the tortillas up a bit in a pan will make them more pliable and easier to roll! This will also keep them from getting soggy while cooking.
When choosing your canned green chiles, pay attention to whether they are mild or spicy and choose the one that you prefer.
If you can't find colby jack cheese, swap it for monterey jack cheese or pepper jack cheese.

Nutrition