Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 cup (240 ml) vegetable broth
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 tablespoon (15 ml) olive oil
  • 1 medium red bell pepper, chopped (approx. 1 cup)
  • 1 medium zucchini, chopped (approx. 1 cup)
  • 1 medium yellow squash, chopped (approx. 1 cup)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained (or 1 cup frozen corn)
  • 1 cup (100g) chopped spinach
  • 1/2 cup (50g) shredded Monterey Jack cheese, plus more for topping
  • Salt and pepper to taste
  • 2 ripe avocados
  • 1/2 cup (120ml) sour cream (or Greek yogurt for a tangier flavour)
  • 1/4 cup (60ml) lime juice (from about 2 limes)
  • 1/4 cup (60ml) chopped cilantro
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons (30ml) water, or more to adjust consistency
  • 12 corn tortillas (6-inch/15cm diameter)
  • 2 cups (200g) shredded Monterey Jack or Mexican blend cheese, for topping

Instructions:

  1. Make the Enchilada Sauce: Sauté onion and garlic in olive oil. Add spices and cook until fragrant. Stir in crushed tomatoes, broth, vinegar, and sugar. Simmer until slightly thickened. Season to taste.
  2. Prepare the Filling: Sauté bell pepper, zucchini, and yellow squash in olive oil. Add black beans, corn, and spinach. Cook until spinach is wilted. Stir in cheese. Season to taste.
  3. Make the Avocado Crema: Combine all crema ingredients in a blender or food processor. Blend until smooth, adding water as needed to reach desired consistency. Season to taste.
  4. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly warm tortillas (microwave, skillet, or oven). Dip each tortilla in enchilada sauce. Fill with vegetable mixture. Roll up and place seam-side down in baking dish.
  5. Bake: Pour remaining enchilada sauce over enchiladas. Top with shredded cheese. Bake until cheese is melted and bubbly and enchiladas are heated through.
  6. Serve: Drizzle with avocado crema and serve immediately.