Pin A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce.
I first made these vegetarian enchiladas after a trip to the local farmers market, where I picked up an abundance of fresh produce. Incorporating whatever veggies I had on hand made this recipe both practical and delicious.
Ingredients
- Vegetables: 1 tablespoon olive oil, 1 small red onion (diced), 1 red bell pepper (diced), 1 zucchini (diced), 1 cup corn kernels (fresh or frozen), 1 cup mushrooms (chopped), 2 cloves garlic (minced), 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and black pepper (to taste)
- Filling & Assembly: 1 (15 oz) can black beans (drained and rinsed), 1/2 cup fresh cilantro (chopped), 2 cups shredded Monterey Jack or cheddar cheese (divided), 8 medium flour or corn tortillas
- Enchilada Sauce: 2 cups tomato sauce, 2 tablespoons tomato paste, 1 cup vegetable broth, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper (to taste)
- Optional Toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapenos, lime wedges
Instructions
- Prep Oven:
- Preheat the oven to 375°F (190°C).
- Cook Vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking for 3 minutes. Add zucchini, corn, and mushrooms; cook for 5 to 6 minutes until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 1 minute more.
- Combine Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of shredded cheese.
- Make Enchilada Sauce:
- In a saucepan, combine enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 to 7 minutes. Adjust seasoning as needed.
- Prepare Baking Dish:
- Spread 1/2 cup enchilada sauce over the bottom of a 9x13 inch baking dish.
- Assemble Enchiladas:
- Place about 1/2 cup vegetable filling in each tortilla. Roll up tightly and arrange seam side down in the baking dish.
- Top and Bake:
- Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle with remaining cheese.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for 8 to 10 more minutes, until cheese is bubbly and golden.
- Finish & Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Pin 
These enchiladas have become a staple at our family gatherings, especially when everyone brings their own farmers market finds to share. It's always a hit with kids and adults alike.
Required Tools
Large skillet, medium saucepan, 9x13 inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, foil
Allergen Information
Contains dairy (cheese, sour cream/yogurt if used) and gluten (flour tortillas). For gluten-free, use certified gluten-free corn tortillas. Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g (per serving)
Pin Bring vibrant flavor to your table with this farmers market vegetarian enchilada recipe. It's a comforting main everyone will enjoy, perfect for a satisfying weeknight dinner.
Recipe Questions & Answers
- → What vegetables work best for enchiladas?
Bell peppers, zucchini, mushrooms, and corn add texture and flavor. Feel free to use squash, carrots, or spinach as well.
- → Can I make this gluten-free?
Absolutely. Just choose certified gluten-free corn tortillas to keep the dish suitable for gluten sensitivity.
- → Is there a vegan option available?
Yes. Substitute dairy-free cheese and use plant-based yogurt or omit sour cream for a vegan variation.
- → What toppings enhance these enchiladas?
Try sliced avocado, fresh cilantro, jalapeños, lime wedges, or dairy-free sour cream for extra flavor and texture.
- → How can I prepare the enchilada sauce?
Simmer tomato sauce with paste, broth, and spices like chili powder and cumin for 5-7 minutes for rich flavor.
- → What pairs well with this dish?
Zesty margaritas or a chilled Mexican lager complement the flavors and make the meal festive.