Save 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 farmers market trip when I ended up with an abundance of fresh veggies. They've become a favorite for meatless Mondays, and my family always asks for seconds!
Ingredients
- Olive oil: 1 tablespoon for sautéing veggies
- Red onion: 1 small, diced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: 1 cup (fresh or frozen)
- Mushrooms: 1 cup, chopped
- Garlic: 2 cloves, minced
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/2 teaspoon
- Salt and black pepper: To taste
- Black beans: 1 (15 oz) can, drained and rinsed
- Fresh cilantro: 1/2 cup, chopped
- Shredded Monterey Jack or cheddar cheese: 2 cups, divided
- Flour or corn tortillas: 8 medium
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Chili powder (sauce): 2 teaspoons
- Ground cumin (sauce): 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Smoked paprika (sauce): 1/2 teaspoon
- Salt and pepper (sauce): To taste
- Sliced avocado, cilantro, sour cream, jalapeños, lime: Optional, for serving
Instructions
- Prep Oven:
- Preheat the oven to 375°F (190°C)
- Cook Veggies:
- Heat olive oil in skillet. Add onion and bell pepper, sauté 3 min. Add zucchini, corn, mushrooms, cook 5-6 min until softened. Stir in garlic, cumin, paprika, chili powder, salt, and pepper, cook 1 min more
- Mix Filling:
- Remove from heat. Stir in black beans and cilantro. Let cool, then mix in 1 cup cheese
- Prepare Sauce:
- Combine all enchilada sauce ingredients in a saucepan. Simmer over medium heat 5-7 min, adjusting seasoning to taste
- Assemble:
- Spread 1/2 cup enchilada sauce over bottom of a 9x13-inch baking dish
- Fill & Roll:
- Place 1/2 cup filling in each tortilla, roll up, and arrange seam-side down in baking dish
- Top & Bake:
- Pour remaining sauce over tortillas, sprinkle with rest of cheese. Cover with foil. Bake 20 min, remove foil, bake 8-10 min more until cheese is bubbly
- Garnish:
- Let cool 5 min. Add optional toppings as desired. Serve and enjoy
Save Making these enchiladas together is a weekend tradition for my family, especially during the summer when the veggies are at their peak. We love topping them with extra cilantro and a squeeze of lime at the table!
Serving Suggestions
Pair enchiladas with a simple green salad, rice, or refried beans to complete the meal. For a celebration, serve with a zesty drink like margaritas or a cold lager.
Ingredient Swaps & Variations
Swap in squash, spinach, or carrots based on what's in season. For vegan enchiladas use plant-based cheese and yogurt. Add some heat with jalapeños or chipotle powder.
Leftovers & Storage
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat covered in the oven, and add fresh toppings after warming for best flavor.
Save These farmers market enchiladas bring the taste of seasonal produce right to your table. Enjoy every bright and cheesy bite!
Kitchen Questions
- → Can I customize the vegetable mix?
Absolutely! Feel free to use any seasonal veggies like squash, spinach, or carrots to suit your taste and availability.
- → What cheese works best for this dish?
Monterey Jack or cheddar cheese provides a creamy, melty texture that complements the spiced filling well.
- → How can I make this dish vegan-friendly?
Use dairy-free cheese alternatives and replace sour cream with unsweetened plant-based yogurt for toppings.
- → Is it possible to prepare this ahead of time?
Yes, you can assemble and refrigerate the enchiladas before baking. Bring them to room temperature before placing in the oven.
- → What are good toppings to enhance flavor?
Sliced avocado, fresh cilantro, jalapeños, and a squeeze of lime add brightness and texture to the dish.
- → Can gluten-free tortillas be used?
Definitely. Certified gluten-free corn tortillas make this dish suitable for gluten-free diets without compromising taste.