Spring Vegetable Enchiladas – Fresh, Light, and Comforting

Spring brings a burst of color to the kitchen, and these enchiladas are the perfect way to celebrate it. They’re packed with tender veggies, creamy cheese, and a bright, tangy sauce that keeps everything light. You’ll get the comfort of a classic enchilada without feeling weighed down.

It’s a great weeknight dinner, brunch dish, or make-ahead meal for busy days. Best of all, you can swap in whatever spring produce you have on hand and still get delicious results.

What Makes This Recipe So Good

• Seasonal and fresh: Uses crisp spring vegetables like asparagus, peas, spinach, and zucchini for a lively flavor and texture.
• Light but satisfying: A mix of black beans and cheese adds protein and creaminess without being heavy.
• Customizable: Easy to adapt for vegetarian, vegan, or gluten-free needs with simple swaps.
• Make-ahead friendly: You can prep components in advance and assemble before baking.
• Bright flavors: A zesty green enchilada sauce and a squeeze of lime keep the dish fresh and vibrant.

What You’ll Need

• Tortillas: 10–12 corn tortillas (6-inch) or flour tortillas if you prefer softer rolls
• Vegetables:
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 medium zucchini, diced
  • 1 cup sugar snap peas or green peas
  • 1 small red bell pepper, diced
  • 2 cups baby spinach, roughly chopped
  • 1 small red onion or 3 green onions, finely sliced
  • 2 cloves garlic, minced
• Beans: 1 can (15 oz) black beans, rinsed and drained
• Cheese: 1½ cups shredded Monterey Jack or pepper Jack; ½ cup crumbled queso fresco (optional)
• Sauce: 2 cups green enchilada sauce (store-bought or homemade)
• Herbs and citrus: 1/3 cup chopped cilantro; 1 lime (zest and juice)
• Spices: 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon smoked paprika, salt and black pepper to taste
• Oil: 2 tablespoons olive oil or avocado oil
• Optional toppers: Sliced radishes, diced avocado, sliced jalapeños, sour cream or Greek yogurt

How to Make It

1. Prep the oven and pan: Heat the oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish.

   Spread 1/2 cup enchilada sauce over the bottom.

2. Sauté the aromatics: Warm 1 tablespoon oil in a large skillet over medium heat. Add onion and a pinch of salt. Cook 3–4 minutes until softened.

   Stir in garlic for 30 seconds.

3. Cook the veggies: Add asparagus, zucchini, and bell pepper with the remaining oil. Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook 4–6 minutes until crisp-tender.

   Add peas and spinach; cook 1–2 minutes until spinach wilts.
4. Fold in beans and brightness: Stir in black beans, half the cilantro, and lime zest. Taste and adjust salt and pepper. Remove from heat.
5. Warm tortillas: To prevent cracking, wrap tortillas in a damp towel and microwave 30–45 seconds, or lightly toast each in a dry skillet for 10–15 seconds per side.
6. Assemble the enchiladas: Spread 1–2 tablespoons sauce over each tortilla.

   Add a generous scoop of the vegetable-bean mixture and a sprinkle of cheese. Roll snugly and place seam-side down in the baking dish.

7. Sauce and cheese on top: Pour remaining sauce over the rolled tortillas, coating evenly. Sprinkle with remaining shredded cheese.
8. Bake: Cover loosely with foil and bake 15 minutes.

   Uncover and bake another 8–10 minutes, until the cheese is melted and lightly golden.

9. Finish and garnish: Let rest 5 minutes. Squeeze lime juice over the top, then add remaining cilantro, queso fresco (if using), and any desired toppings.
10. Serve: Plate with a simple green salad or cilantro-lime rice. Add extra sauce or a dollop of yogurt if you like.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Assemble without baking and without fresh toppings.

  Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 minutes if needed.
• Reheat: Oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 1–2 minutes. Add a splash of sauce or water if they seem dry.

Health Benefits

• Fiber and plant protein: Black beans and veggies support digestion and steady energy.
• Vitamins and antioxidants: Asparagus, spinach, and bell peppers bring vitamins A, C, K, folate, and a range of protective compounds.
• Lighter than traditional: Using lots of vegetables and a moderate amount of cheese keeps calories and saturated fat in check.
• Heart-friendly fats: Olive or avocado oil adds monounsaturated fats that support heart health.

What Not to Do

• Don’t overcook the vegetables: You want crisp-tender, not mushy.

  They’ll cook more in the oven.

• Don’t skip warming the tortillas: Cold tortillas crack and tear, making assembly frustrating.
• Don’t drown them in sauce: Too much sauce turns the tortillas soggy. Aim for even, light coverage.
• Don’t forget to season: Taste the filling before rolling. Proper seasoning makes the flavors pop.
• Don’t add fresh toppings before freezing: Radishes, avocado, and cilantro lose texture in the freezer.

  Add after baking.

Alternatives

• Protein swaps: Add rotisserie chicken, sautéed shrimp, or crumbled tofu for extra protein.
• Cheese options: Try Oaxaca, cheddar, or a dairy-free shredded cheese. A drizzle of cashew crema works well, too.
• Sauce variations: Use red enchilada sauce, salsa verde, or a roasted tomatillo sauce. For heat, blend in a roasted jalapeño.
• Veggie substitutes: Use broccolini, mushrooms, or cherry tomatoes.

  In late spring, add corn for sweetness.

• Gluten-free: Choose certified gluten-free corn tortillas and a gluten-free sauce.
• Vegan: Skip dairy cheese and use plant-based cheese or a creamy bean spread. Top with avocado or dairy-free yogurt.

FAQ

Can I make these ahead?

Yes. Assemble up to a day in advance, cover, and refrigerate.

Add 5–10 minutes to the baking time, and wait to add fresh toppings until after baking.

How do I keep corn tortillas from breaking?

Warm them first and give them a light swipe of sauce before filling. You can also briefly pan-fry each tortilla in a teaspoon of oil to make them more flexible.

What if I only have red enchilada sauce?

Use it. The flavor will be deeper and slightly smoky compared to the bright tang of green sauce.

It’s still delicious with spring veggies.

Can I make this spicy?

Absolutely. Add minced jalapeño to the filling, use pepper Jack cheese, or stir a little hot sauce into the enchilada sauce.

What sides go well with these enchiladas?

A crisp salad with citrus vinaigrette, Mexican rice, cilantro-lime quinoa, or simply sliced avocado and radishes are all great choices.

How do I avoid soggy enchiladas?

Use just enough sauce to coat, not smother. Keep the vegetables crisp-tender when sautéing and let the finished dish rest for a few minutes before serving.

Wrapping Up

Spring Vegetable Enchiladas are bright, cozy, and simple to make.

They’re easy to customize, packed with good-for-you veggies, and perfect for weeknights or weekend gatherings. Keep this recipe in your back pocket for a fresh, feel-good meal that tastes like the season. Add your favorite toppings, serve warm, and enjoy every colorful bite.