Pin It 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 farmers market vegetarian enchiladas when I wanted a dinner that showcased all the beautiful produce from our local market. The blend of savory, cheesy, and tangy flavors makes it a crowd-pleaser every time.
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 jalapeños, 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. Sauté for 3 minutes. Add zucchini, corn, and mushrooms; cook for 5 to 6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, and pepper. Cook for 1 minute more.
- Mix Filling:
- Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- Make Sauce:
- In a saucepan, combine all enchilada sauce ingredients. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 to 7 minutes. Adjust seasoning to taste.
- Prepare Dish:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- Assemble Enchiladas:
- Place about 1/2 cup of vegetable filling in each tortilla, roll tightly, and arrange seam-side down in the baking dish.
- Top and Bake:
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake:
- Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 8 to 10 minutes, until cheese is bubbly and golden.
- Finish and Serve:
- Cool for 5 minutes before serving. Garnish with optional toppings.
Pin It After the first bite, my family always asks for seconds. We love gathering around the table and topping our enchiladas with creamy avocado and bright, fresh herbs.
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 (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g
Pin It Serve these enchiladas fresh from the oven for the best flavor and texture. Leftovers reheat beautifully for lunch the next day!
Recipe FAQs
- → Can I use different vegetables for the filling?
Absolutely. Feel free to use seasonal favorites like squash, spinach, or carrots to customize the filling to your taste and availability.
- → How can I make this dish vegan?
Swap the cheese for dairy-free alternatives and use plant-based yogurt instead of sour cream for toppings to keep it fully vegan.
- → What kind of tortillas work best here?
Either flour or corn tortillas can be used; for a gluten-free option, stick to certified gluten-free corn tortillas.
- → Can I prepare the enchiladas ahead of time?
Yes, assemble the enchiladas and cover them with sauce and cheese, then refrigerate overnight. Bake just before serving.
- → What are some good toppings to enhance flavor?
Sliced avocado, fresh cilantro, jalapeños, sour cream, or a squeeze of lime add bright, fresh flavors that complement the dish well.