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 You’ll 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!
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 but pinto work too!
- 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 enchilada sauce, or our Roasted Enchilada 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 375F 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
You May Also Like
- Roasted Enchilada Sauce
- Enchilada Casserole
- Enchiladas Verde (Green Enchiladas)
- Easy Chicken Enchiladas
- Roasted Poblano Enchiladas
- Chicken Enchiladas with Black Beans
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 375 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 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
Excellent! Thank you! We will be making this again soon 🙂
I made this tonight, really delicious! Seriously recommend using the fire roasted diced tomatoes in the enchilatas sauce, it made all of the difference! Since I was using a small convection oven, I couldn’t use a 9×13″ dish, so I used 8×8 and stacked. Worked out fine, but less opportunity to get crispy with two layers. This one is a keeper.
This was delicious!! I roasted sweet potatoes, carrots, and onions and made it with black beans as well. I used your super quick enchilada sauce and that was yummy and easy. My husband asked me to add this to our list of repeat dinners and I was thinking the same thing!
Thank you!
Yay Shea- glad you both enjoyed. My husband likes this one too!
Hands down the best veggie enchilada recipe I’ve ever tried! We loved the variety of veggies in the filling, and I think using your enchilada sauce gives it a unique flavor. Thanks for the recipe!
These are absolutely amazing 🙂
These were amazing!! Loved all the flavors. And the homeade enchilada sauce is a must! I cut all my veggies ahead of time which really helps save time for a weekday meal.
We LOVE these enchiladas! I’ve made them 3-4 times now and used different ingredients each time. And I’ve used the homemade enchilada sauce a couple of times and we love that, too. It’s a wonderful recipe and the bones of it are so good that we can use what we have in the fridge to vary things a bit and it’s always great. Thank you – again!
So happy you are making it your own!
I made these this last week for lunches throughout the week and they are WONDERFUL. This is my new go to dish for wowing whoever I serve it to!
Yay- happy you liked it!
Can I make this recipe using my Vitamix 7500 without damaging the blender?
The Enchilada sauce? yes.
I made this for dinner last night and it was a big hit. Delicious, easy, healthy and forgiving of substitutions. I got a bit carried away with the veggies and wound up with an extra 200ml or so of the filling. Next time I make this, I’m going to make sure that happens again. I used the extra in a breakfast quesadilla with some scrambled egg and cheese. Delicious all over again!
Amazing!!!! Best meal I have ever made. Used sweet potatoes, corn, green Chile’s, black beans and made your homemade sauce. Delicious husband loved these. Thanks for the great recipe
thanks Amanda- glad you both enjoyed!
Wonderful flavors. Would definitely make the enchilada sauce….very good
Everyone in my family loved this–even my meat-loving teenager. The leftovers were delicious several days later, too.
Yay!!! Im so glad to hear this!
I made this over the weekend. It was so amazing and my husband absolutely loved it. We will be making this again in the near future. Glad we have leftovers because I know what we’ll be eating for lunch. YUM!!
Oh, this makes me so happy, thanks and glad he liked it!
My 22 year old vegetarian came home for Christmas to her meat loving family. Since throwing out a plate of vegetables doesn’t cut it, I googled and found your vegetarian enchiladas. The recipe called for yams (I had a left over sweet potato). My 12 year old who only eats carrots and salad was answering her sisters questions of why she doesn’t like sweet potato, not knowing it was in the recipe. She ate two enchiladas…do I tell her? It was awesome. I even made the homemade sauce. It didn’t look as pretty, but it tasted amazing! Thank you for expanding our vegetable vocabulary!
Fantastic recipe as usual Sylvia. Used shallots, zucchini and capsicums (bell peppers) as the vegetable base and made double batches both times. I topped them with avocado and sour cream to serve. The enchiladas are incredibly tasty and satisfying. My meat loving sons and husband didn’t notice they were meatless and can’t get enough of them. Next time I’ll do a triple batch. Thanks so much!!! xx
So glad you all enjoyed!
How do you get your enchiladas to come out in one piece? Everytime I make them, they fall apart as I take them out of the pan. Any tips?
Honestly I think it might be the metal spatula. It is long and skinny!
This has become a weekly Fall/winter staple for us!
Great to hear Kate! thanks for the comment and rating!
It’s a tasty recipe!!!
WOW!!! I wasn’t quite sure what I would do today…and decided to make your quick enchilada sauce. It is delicious! My husband tried it and said it was awesome and needs to be in our “special” recipe binder. Doesn’t get much better than that!
I proceeded on…to make the enchiladas. My husband was painfully looking at the “no meat” situation. I told him tough! I was making it and he could have something else. Hah!
Anyway, your instructions were perfect! Confidence was building as I proceeded on. Everything smelled wonderful!
When the time came…hubby tried it and loved it! OMG…am going to make him more vegetarian (which will be good for our combined healthfulness and the planet!).
Thank you for making it all possible with your fabulous recipes and techniques!
Thank you, thank you, thank you!
Thanks so much for sharing this- so happy you both enjoyed it!!!
I made these last night and they were incredible! It was so easy to saute the veggies that were already in the fridge. Everyone raved! Thank you!
Im so glad you enjoyed! Feel so good to use up what we already have, doesnt it!?
I made these for dinner when my ‘not keen on vegetables’ lovely niece came over. Made sauce from scratch too. The ohhhs and arhhhs from the table was music to my ears and all four plates were wiped clean!! Tasted so fresh, filling and soothing. Definitely will be making these again. Thank you Sylvia x
Love hearing this!!! The best sound!
Had a terrific Saturday night in making your Vegetarian Enchiladas! My husband made the sauce and I prepared the rest. Perfect dinner for 2 people to prepare together with lots of leftovers. They were sooooo delicious, the sauce really is the star of this dish, followed your veggie suggestions exactly.
Im so happy you liked it. Yes, the sauce is sooooo easy and tasty too.
this dish was so wonderful!! thank you for making dinner exciting again!! ps i did not add the sweet potatoes but added the zucchinih, just so flavorful as well as the home made sauce!
Awesome, love it. A great way to sue up zucchini!
Easy peasy no pun intended! Loved it. Tasty simple fast. My husband has no idea there was no meat in it! The sauce was economical and perfect. Great recipe a keeper! Thank you.
You are so welcome. My husband was the same! Easy to hide a lot of veggies in this.