Vegetarian Enchiladas with black beans and farmers market veggies like red bell pepper, sweet potato, zucchini or corn lathered up with Homemade 5-Minute Enchilada Sauce! Easy, healthy and full of delicious Mexican Flavors! Vegan and Gluten-free adaptable! Serve this with Mexican Slaw!
Hello Fall! This simple recipe for Vegetarian Enchiladas using farmer’s market ingredients bridges the gap between seasons bringing end-of-summer veggies together in a cozy comforting meal. A beautiful way to celebrate fall.
Here are a few more of my favorite Vegetarian Dinner Recipes that are perfect for fall.
What I love about this recipe is that the vegetarian enchilada filling is so flexible. Use what you have on hand or can find at the farmers market. Here I’ve sauteed onion, yams, zucchini, bell pepper and a stray ear of corn. But other options could include cauliflower, parsnips, carrots, diced butternut squash or wilting up some fall greens like kale or spinach. You get the idea!
Let your creativity flow here. You’ll need about 3 to 3 1/2 cups of sauteed veggies ( including the onion) however you choose.
How to Make Vegetarian Enchiladas | 30-second video!
I also like to add black beans for a little protein.
Fresh cilantro and Mexican spices give the enchiladas good flavor.
Blend up the quick 5-minute Homemade Enchilada Sauce or feel free to use your own favorite store-bought version.
I like to add cheese to the vegetarian enchilada filling as well. Feel free to use vegan cheese!
To perfectly fill a 9 x 13-inch baking dish, use 8-inch tortillas. Here I’ve used whole wheat tortillas, but use corn if opting for gluten-free. Each 8 inch tortilla gets about a half cup of filling. Then add 2-3 tablespoons grated cheese.
Grease the baking dish and spread a little enchilada sauce underneath.
Fill the tortillas, wrap tightly and place in the baking dish.
Lather the remaining enchilada sauce over top, leaving the edges bare if you like a little crispiness.
Sprinkle with remaining cheese and bake in a 400F oven until melty and heated through, about 20-25 minutes.
One of my vegan friends told me that this “melty” vegan cheese is perfect for recipes like this.
When it comes out, the house will smell amazing and it will be golden and bubbling.
Sprinkle with cilantro and serve with avocado or sour cream!
The leftovers make for delicious lunches during the week.
Farmers Market Vegetarian Enchiladas- a beautiful way to use up the last of your summer veggies and transition into fall! Serve it up with a big green salad or this Mexican Slaw!
Have a great week!
Farmers Market Veggie Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!
- Prep Time: 40
- Cook Time: 25
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: vegetarain Main, fall dinners, weeknight dinners
- Method: Baked
- Cuisine: Mexican
- 1–2 tablespoons olive oil
- 1 onion diced
- 4 garlic cloves, rough chopped
- 1 red bell pepper diced
- 1 small yam, diced small ( or sub zucchini)
- 1/2 teaspoon salt
- 1 ear of corn, kernels cut off ( about 1 cup) or sub other veggies!
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 14 ounce can black beans rinsed, drained
- 1/4 cup chopped cilantro ( optional)
- 2 cups homemade enchilada sauce ( or store-bought)
- 8 x 8-inch whole wheat tortillas ( or sub corn)
- 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
- Garnishes: sour cream, avocado, pickled red onions and hot sauce.
- Preheat oven to 400 F
- If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
- Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
- Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
- Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
- Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.
- Serve with Mexican Slaw!
You need a total of 3-3 1/2 cups of diced veggies ( in addition to the onion).
These can be made ahead and refrigerated either baked and reheated or unbaked. If baking uncooked, cold from the fridge, let enchiladas come to room temp before baking (30 mins) and cover with foil for more even baking. Take foil off and let it get golden.
If freezing, bake first.
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