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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! Video. Plus more Vegetarian Dinner Recipes!
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 the seasons.
Table of Contents
What I love about this recipe!
- 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!
- It is easily vegan-adaptable. Use vegan cheese! Or leave it out.
- Vegetarian enchiladas can be assembled up to 4 days ahead and baked the day of serving.
- They freeze and reheat well!
The Best Vegetarian Enchiladas! | 45-sec video
Ingredients in Vegetarian Enchiladas
- Fresh Seasonal Veggies– sweet potatoes, peppers, corn, zucchini, carrots, butternut, onion, garlic. Let your creativity flow here. You’ll need about 3 to 3 1/2 cups of sauteed veggies (including the onion) however you choose. And if you have meat-eaters amongst you, it is very easy to add something like shredded chicken to some and leave it out of others. Very adaptable!
- Beans- black beans are ideal here.
- Spices and herbs- fresh cilantro and Mexican spice add to the flavor!
- Tortillas– use corn, flour or a blend.
- Enchilada Sauce ( try our homemade 5-minute sauce or use store-bought)
- Cheese- queso fresco, jack, mozzarella, “Mexican blend”, or vegan cheese.
How to make Vegetarian Enchiladas
Step one: Make the filling. Saute the veggies, onions, and garlic.
Add a can of drained black beans.
Add fresh cilantro and Mexican spices to give the enchiladas good flavor.
Step two: Make the Enchilada sauce. Blend up the quick 5-minute Homemade Enchilada Sauce or feel free to use your own favorite store-bought version.
Step three: Assemeble! Warm up the tortillas so they are pliable. Add the vegetable filling and cheese.
Coat the bottom of a greased baking dish with enchilada sauce.
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.
Fill the tortillas, wrap them tightly and place them seam-side down in the baking dish.
Lather the remaining enchilada sauce over the top, leaving the edges bare if you like a little crispiness.
Step four: Bake! Sprinkle with remaining cheese and bake in a 400F oven until melty and heated through, about 20-25 minutes. If you like crispy edges, bake uncovered. If you like soft enchiladas, bake covered in foil.
When it comes out, the house will smell amazing and be golden and bubbling. Sprinkle with cilantro and serve with avocado or sour cream!
The leftover enchiladas 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!
What to serve with enchiladas!
Have a great week! Enjoy the yummy Vegetarian Enchiladas! A great meal-prep item that will make you happy this week!
xoxo
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Vegetarian Enchiladas Recipe
- 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
- Diet: Vegetarian
Description
Farmers Market Vegetarian Enchiladas- with black beans and your choice of veggies (like sweet potato, red bell pepper and corn)and Homemade 5 Minute Enchilada Sauce! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!
Ingredients
- 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.
Instructions
- 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!
Notes
You need a total of 3-3 1/2 cups of diced veggies ( in addition to the onion).
You could also add shredded chicken to some if need be.
Either the 5-minute enchilada sauce or the Roasted enchilada sauce would be great here!
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.
Nutrition
- Serving Size: One 8 inch enchilada
- Calories: 397
- Sugar: 5.3 g
- Sodium: 762.1 mg
- Fat: 17.9 g
- Saturated Fat: 6.9 g
- Carbohydrates: 45.6 g
- Fiber: 10.9 g
- Protein: 15.3 g
- Cholesterol: 22.4 mg
Keywords: vegetarian enchiladas, vegan enchiladas, best vegetarian enchilada recipe, vegetarian enchilada recipe, simple enchiladas, vegan enchiladas, easy enchiladas, black bean enchiladas, vegetable enchiladas
Just tried this recipe and it was phenomenal! Full of flavour and didn’t miss the meat at all; gorgeous!
★★★★★
Great to hear Rob!
I’m making this tonight. I could not find yams so I bought an acorn squash instead. I could find plenty of varieties of sweet potatoes but they are technically not the same. I’m sure the squash will work fine but I’m curious about your use of “yam”.
I’m sure the Acorn Squash will work good too. The yam flavor is similar, adds a nice sweetness.
These were absolutely delicious! . Made the very easy enchilada sauce as well. Definite do-over.
★★★★★
Great to hear Toby!
Well worth the effort. Very tasty meat-free meal. I only use half the salt in the enchilada sauce and make an extra half quantity of the sauce.
★★★★★
Thanks Renate!
Wonderful recipe that I make often, I make multiple batches of the roasted enchilada sauce when I have an abundance of tomatoes and freeze for future use.
Thanks Helen!
My entire family absolutely loves these enchiladas. I make them weekly.
★★★★★
Yay! Great to hear!
I love enchiladas but don’t always love how long I spend making them. This recipe, with the no-cook homemade enchilada sauce, was quick and incredible. It satisfied our desire for the delicious comfort of enchiladas.
★★★★★
Thanks Raobin- glad you enjoyed this!
Fantastic! Even teen kids gobbled them up. I added a can of diced, mild green chiles as well. Was short on time so used jarred enchilada sauce but will def make the homemade one next time. Thank you!
★★★★★
Love it Carmen!
I love, love this recipe and this is also a bit of a love letter to you and your recipes!
So to start with I love that the spice/ herb mixture really brought us back to Mexico and while I used cheddar cheese, I am feeling confident enough in the spice mix to try with less or no cheese and some nutritional yeast etc.
Tried this recipe last night and it immediately went to the top of the favourites list.
What else do I love about you and your recipes ? Well, Recipes that are adaptable to to vegan, recipes that are just plain —adaptable! to what you have on hand or can ingest. You are the only person I know of that regularly suggests several options for the ingredient list. Your recipes are delicious and generally not time consuming. ( I am actually ok with 3-4 hour cooking if it is really worth it and can be frozen for a few dinners).
There are a lot of people who claim recipes are adaptable to vegan by “ just leave the meat, etc. out” yuck! Vegans like flavour as much as the next guy so I appreciate you don’t do that.
Ok lastly ( yes, sorry, I do go on) frugality, i loved learning that my cilantro stems can be flavourful additions- great considering my leaves have all but died out.
That and more reasons have made you my most beloved recipe sharer! Thanks for all your thoughtfully considered, delicious, healthy recipes ❤️
★★★★★
Awww… so very kind- thanks so much! 🙏
Another outstanding Feasting at Home recipe! The filling for this recipe and Sylvia’s Peruvian Burritos is very similar. I made the Peruvian Burritos on Sunday and doubled the filling. That made it extremely easy to pull together healthy, delicious enchiladas on a busy Monday night. Thank you!!!
★★★★★
Thanks, Christine! Great idea!
I just have to say how much I ADORE this website and its recipes. This was the first recipe I ever made from Feasting at Home. I was in search of a way to use our CSA box veggies and stumbled across this recipe on Pinterest. So delicious and opened my eyes to a whole new world of garden enchiladas and quesadillas. For whatever reason I didn’t think much to try your other recipes back then (about a year ago) but recently came to my senses and have tried many more. They have all been so incredibly delicious. I have a huge aspiration to make my diet 99% plant-based but struggle with many of the current recipes since I am such a food snob. I thought how great it would be if someone with incredible and refined cooking skills met a vegan nutritionist and made a blog…well in a way I feel like you have done just that! And I appreciate your acknowledgement that everyone has different diets and different needs, we don’t all need to eat the same.Thank you so much for keeping up on this blog with the number of recipes it has. It is a gift to the internet.
★★★★★
Thanks Amanda- I’m so happy you are enjoying the blog!
Another incredible recipe! It was a little too spicy for me so are used Apple boiled cider to tone it down(did the enchilada sauce the same way) . Served it with Mexican quinoa and pinto beans and it made for a perfect summer meal!
★★★★★
Sounds perfect Julie!
This is one of our favorite summer recipes ans we just use what is in the garden! For freezing, how do you reheat?
Thanks, Amanda! Thaw overnight in the fridge and bake covered at 375F until heated to 145F all the way through.
What a nice surprise to find this site! Recently decided to try to eat more vegetarian meals. This is my first vegetarian recipe and it was so easy to make and the flavor was amazing. I do not need to search anymore, I have found the perfect website and signed up for more delicious recipes!
★★★★★
We are so happy you found us Carmen! So glad you enjoyed.
Just made these and they were fabulous! Loved the homemade sauce the best. I am not a huge leftover fan but I couldn’t wait to have them the next day. I used whole wheat tortillas and the flavors just melded. Honestly, everything I have tried so far has been a hit. Thank you!
★★★★★
Awww… thanks so much Cristina!
I love these!
Do you have any tips for making these with ahead of time with corn tortillas? Corn tortillas are so fragile!
Thank you for all your recipes, they are always a hit and I’ve gained so much confidence with cooking because of you!
★★★★★
Hi Gillian- yes, they can be fragile. I would use a corn-flour blend if you can find those?
Hi–Do you add the corn kernels cooked or raw?
Kate
Hi Kate-see step three- fold in the fresh corn to the saute pan,and cook it for a few mintues.
Delicious! I used frozen corn and it turned out great. Don’t miss the meat at all.
★★★★★
Great to hear!
Great dish, everyone loved it including my meat loving son. Will never buy enchilada sauce again, it was so simple to make and tasted great. Thank you for another great recipe.
★★★★★
Thanks Anne!
I have made these enchiladas countless times since finding this recipe a few years ago. It is absolutely delicious. We are a familiar 5 and all of us just love this recipe. My 3 kids get excited when I make it.
Thanks!!
★★★★★
Awesome Tara- so happy everyone is enjoying!