Harvest Veggie Enchiladas with Crema Verde

The weather is supposed to be in high seventies this week. Feels like fall, right?

Maybe not, but I’ll take it compared to last week’s 80s and 90s. Even though the weather is not cooperating, I’m starting to to crave heartier foods and fall flavors (pumpkin in everything!).

I’ve even turned on my oven a few times to make these Harvest Veggie Enchiladas with Crema Verde. #WorthTheHeat

Harvest Veggie Enchiladas with Crema Verde | Hello Little Home #recipe #Mexican #vegetarianDon’t worry, you won’t have to stand over a hot stove for hours to enjoy these cheesy enchiladas. They’re easy to make, yet completely delicious.

To make these Harvest Veggie Enchiladas, I quickly sauteed end-of-summer corn and zucchini, combined the veggies with black beans and warm Mexican spices, and then wrapped this tasty filling in fresh corn tortillas.

My favorite part of this dish is the Crema Verde, and it couldn’t be easier to make! Simply blend together sour cream and green salsa, and you’ve got a rich, delicious sauce.

Give these veggie enchiladas a try. They’re the perfect bridge between summer and fall!

Harvest Veggie Enchiladas with Crema Verde

Yield: 12 enchiladas

Serving Size: 2 - 3 enchiladas per person

Harvest Veggie Enchiladas with Crema Verde


  • Cooking spray
  • 2 tsp. olive oil
  • 1 medium onion, diced
  • 1 large zucchini, diced
  • 1 ear corn, husked and kernels removed
  • 1 (15-oz.) can black beans, drained and rinsed
  • 2 cloves garlic, crushed or minced
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/2 tsp, salt
  • 1 16-oz. jar green salsa
  • 1 cup sour cream
  • 12 corn tortillas
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 375 degrees.
  2. Coat a 9 x 13-inch baking dish with cooking spray. Set aside.
  3. Prepare enchilada filling:
  4. Heat olive oil over medium-high in a large frying pan.
  5. Saute onion, stirring often, until it begins to brown around the edges (about 5 minutes).
  6. Add zucchini and corn kernels to pan.
  7. Cook, stirring frequently, until zucchini begins to soften.
  8. Reduce heat to medium.
  9. Stir black beans into vegetables and cook until heated through.
  10. Add garlic, cumin, oregano, and salt to pan and cook until fragrant (about 1 minute), stirring constantly.
  11. Remove pan from heat and season to taste with additional salt, if desired. Set aside.
  12. Make crema verde:
  13. Place salsa and sour cream in a medium bowl. Whisk until combined.
  14. Assemble enchiladas:
  15. Cover the bottom of the baking dish with a layer of crema verde.
  16. Wrap 4 tortillas in a paper towel or dish cloth.
  17. Heat tortillas in microwave for 45 seconds or until very hot.
  18. Carefully remove 1 tortilla and place it on a flat surface (keep the remaining tortillas covered so they don't dry out).
  19. On one end of the tortilla, place 1/12 of the vegetable filling.
  20. Roll up the tortilla tightly and place it in the baking dish.
  21. Repeat this process with the remaining 3 tortillas and then heat 4 more tortillas and repeat again.
  22. After all the tortillas are filled, cover them with the remaining crema verde.
  23. Top the enchiladas with the cheddar cheese.
  24. Bake enchiladas until heated through and cheese is melted, about 25 to 30 minutes.
  25. Remove from oven and serve immediately. Enjoy!


If your tortillas are very dry, wrap them in a slightly damp paper towel or dish cloth before microwaving. You could also heat them on the stove, like I did for my Black Bean and Cream Cheese Enchiladas.


Harvest Veggie Enchiladas with Crema Verde | Hello Little Home #recipe #Mexican #vegetarianHarvest Veggie Enchiladas with Crema Verde | Hello Little Home #recipe #Mexican #vegetarianWhat foods are you craving this fall?

I’m linking up with these link parties, as well as Flaunt It Friday, Much Ado About Monday, Inspire Me Tuesday, The Scoop, Tweak It Tuesday, Wine’d Down Wednesday, Make Bake Create, Work It Wednesday, Fabulous Friday, Creative Inspirations, Create It Thursday, I Heart Nap Time, The Creative Collection, Best of the Weekend, Say G’Day, Saturday Sparks, Showlicious, and Lou Lou Girls.

Continue Reading

Black Bean and Cream Cheese Enchiladas

My birthday is this Friday, so I’m officially declaring it Birthday Week here at Hello Little Home!

And what would a birthday be without some good food, right? Personally, I love Mexican food for any sort of celebration or otherwise. It’s just so festive and fun, especially if you throw a few margaritas into the mix.

One of my favorite Mexican meals is Black Bean and Cream Cheese Enchiladas. I’ve been eating these enchiladas since college, when a friend introduced me to the recipe. Over the years, I’ve put my own personal spin on the recipe and even created my own enchilada sauce.

You are going to love these enchiladas! Serve them for your next birthday celebration or even on a regular old weeknight … either way, they are delicious!

Black Bean and Cream Cheese Enchiladas | Hello Little Home #Mexican #RecipeBlack Bean and Cream Cheese Enchiladas

These enchiladas are creamy, just a little spicy, and easy to make (I promise). I definitely recommend you try making the enchilada sauce. It’s comes together quickly and is so good (picture me licking the spoon!). If you are in a hurry though, store bought enchilada sauce or even salsa works great, too.

Serves 6


Enchilada Sauce:

  • 2 tbsp. olive oil
  • 2 garlic cloves, minced or pressed
  • 2 tbsp. flour
  • 2 tbsp. chili powder
  • 1 1/2 cups vegetable broth
  • 1 15-oz. can tomato sauce
  • 1 tsp. cumin
  • 1 tsp. oregano

Black Beans:

  • 2 tsp. olive oil
  • 2 garlic cloves, minced or pressed
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 2 15-oz. cans black beans, drained but not rinsed


  • enchilada sauce
  • prepared black beans
  • 1 8-oz. package cream cheese (I use light or Neufchâtel)
  • 12 corn tortillas
  • 6 oz. shredded Mexican-blend cheese (mine was a mix of mild cheddar and Monterey Jack)
  • cilantro and sliced avocado for serving, optional
  • salt and pepper

Preheat oven to 350 degrees.

Prepare enchilada sauce first. Heat 2 tbsp. olive oil over medium heat in a medium skillet. Add garlic and saute until fragrant, 30 seconds to 1 minute. Whisk in flour and chili powder and cook, stirring constantly, for 2 minutes. Slowly whisk in vegetable broth until smooth, and then stir in tomato sauce, cumin, and oregano. Reduce heat and simmer for 15 minutes. Remove from heat and season to taste with salt.

While the enchilada sauce is simmering, start the black beans. Heat 2 tsp. olive oil over medium heat in a large skillet. Add garlic, cumin, and oregano. Cook, stirring constantly, for 1 minute or until fragrant. Add black beans to skillet and stir until well combined. Turn off heat and, using the back of a spoon, smash about 1/2 of the black beans. Basically, you want the beans to hold together. Add a little water to the beans, if they are dry. Season with salt to taste and set aside.

Black Beans for Enchiladas | Hello Little Home #Mexican #RecipeTo assemble the enchiladas, start by covering the bottom of a 9 x 13-inch baking dish with a thin layer of enchilada sauce. Lay out the cream cheese, black beans, and tortillas so they are all within easy reach during assembly.

Next, you’ll heat the tortillas so they don’t crack when you roll them. Heat a small non-stick skillet over medium-high heat. When hot, add a tortilla to the dry skillet. After about 30 seconds to 1 minute, carefully test the tortilla with your finger. If it feels warm, grab it and quickly flip it over. Cook for a few seconds on the other side – the tortilla should be heated through and flexible – and then remove from skillet. I use my fingers, but feel free to using tongs if the tortillas get too hot for you to handle comfortably.

Spread 1/12 of the cream cheese down the middle of the tortilla and top with 1/12 of the black beans. Roll tortilla up tightly and place in baking pan. Repeat with remaining tortillas.

Assembling Black Bean and Cream Cheese Enchiladas | Hello Little Home #Mexican #RecipeTips for quick assembly: when you remove the hot tortilla from the skillet, add the next tortilla to the skillet. Assemble the enchilada and place it in the pan. Then, flip the tortilla in the pan, cook it for a few more seconds, remove it from the pan, and repeat the same process. It’s fast and efficient! Also, turn down the burner a bit if the skillet gets too hot and starts steaming.

After you’ve filled all the tortillas and placed them in your baking pan, top them with the remaining enchilada sauce. Sprinkle with cheese and place in oven.

Bake enchiladas for 30 minutes or until hot. Serve topped with chopped cilantro and sliced avocado, if desired. Enjoy!

Black Bean and Cream Cheese Enchiladas | Hello Little Home #Mexican #RecipeBlack Bean and Cream Cheese Enchiladas | Hello Little Home #Mexican #RecipeWhat recipes do you request for your birthday?Save

Continue Reading