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Boulders Enchilada Recipe: Authentic Mexican Comfort

This Boulders Enchilada Recipe is a flavorful, cheesy Mexican dish made with corn tortillas, black beans, zucchini, corn, poblano peppers, and salsa verde. Whether baked as a traditional rolled enchilada or prepared as a casserole-style skillet dish, this enchilada is a vegetarian-friendly meal packed with bold spices and melty cheese.
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Equipment

  • Skillet (for sautéing)
  • 9×13-inch baking dish
  • Mixing bowls
  • Knife and cutting board
  • Measuring cups and spoons
  • Foil (for baking)

Ingredients
  

  • For the Enchiladas:
  • 8 corn tortillas
  • 1 ½ cups black beans drained and rinsed
  • 1 medium zucchini diced
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 small poblano pepper diced
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 ½ cups salsa verde
  • 1 ½ cups shredded Monterey Jack or Pepper Jack cheese
  • ½ cup sour cream optional, for serving
  • Fresh cilantro and lime wedges for garnish

Instructions
 

  • Prepare the Filling:
  • In a large skillet over medium heat, sauté onion, garlic, poblano pepper, and zucchini for 3-4 minutes until softened.
  • Add black beans, corn, cumin, chili powder, smoked paprika, and salt. Stir well and cook for another 2 minutes. Remove from heat.
  • Assemble the Enchiladas:
  • Preheat oven to 350°F (175°C).
  • Lightly warm the corn tortillas in a dry skillet or microwave for 15 seconds to make them pliable.
  • Spread 2 tablespoons of salsa verde on the bottom of a 9×13-inch baking dish.
  • Fill each tortilla with 2-3 tablespoons of the filling and a sprinkle of cheese. Roll tightly and place seam-side down in the dish.
  • Pour the remaining salsa verde over the enchiladas and top with the rest of the cheese.
  • Bake the Enchiladas:
  • Cover with foil and bake for 20 minutes.
  • Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
  • Serve:
  • Let cool for 5 minutes, then garnish with fresh cilantro and lime wedges. Serve with sour cream or avocado if desired.

Notes

For a spicier version, add jalapeños or use spicy salsa verde.
To make it gluten-free, ensure the tortillas and salsa are certified gluten-free.
For a meat version, add shredded chicken or ground beef to the filling.
Storage: Refrigerate for up to 3 days, or freeze for up to 3 months.