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
Made this recipe for dinner and was wonderful. The sauce is delicious. Thank you for posting this recipe.
These were a big hit with the entire family. The only change is that I subbed flour tortillas because it was what I had on hand.
Great recipe for using up veges, even the big meat eaters in my house asked for seconds! Love your work Sylvia so many recipes on my to do list 👍👍
Awesome Sarah!
Always a hit in my house and easy to sub veggies for what I have on hand. A family favorite!
Thanks, glad this worked for you!
Thanks so much Silvia for the awesome recipe. I also made your sauce as well and it turned out much much nicer than I expected. I only use your recipe as a guideline I didn’t use the same measurement or ingredients. I tried to squeeze in as much of vegetables as I can to cut down the carbs from bread. I ended up with a layer of vegs on bottom and top of the rolls. The result was smashing!! So tasty! We all thoroughly enjoyed it. Better still: there’s leftover for lunch today- maybe I’ll save it for dinner :). I will definitely make it again and again and again..
Awesome Kim, love it!
Just made this and it was a hit! Instead of rolling enchiladas we layered the tortillas and filling and made a sort of enchilada lasagna (I was feeling lazy) and it came out great. We will definitely be making this again. Thanks for posting!
This recipe is soooo amazing. I didn’t have the right spices, so I ended up using curry powder (weird, I know, but it works) and I also used a small can of red enchilada sauce instead of the homemade stuff. In spite of missing a few ingredients and having to sub, it still turned out FANTASTIC. I mixed a little (tiny tiny amount) of the sauce in with the water to help steam the potatoes so the filling had a bit of enchilada sauce and it was bomb. I also made way too much filling and ended up using the extra in scrambled eggs the next day- YUM. The leftover enchiladas were great heated up in a skillet the next day too. Highly recommend with some hot sauce and sour cream!
Great to hear!
Great and easy recipe! I used a store bought green chili Enchilada sauce and went with sweet potatoes (parboiled a bit), corn fresh from the cob, lots of onions, garlic, and red bell peppers.
Its a very good recipe and easy to understand and a great vegetarian dish.
So happy this worked for you! 🙌
Hi! We made this recipe and loved it. The sauce is amazing! For the filling, I used zucchini, fresh corn, black beans, onions, and cut up mini peppers. One thing that happened was that my corn tortillas were crumbly and cracked when I tried to roll them. So here is what I did: one layer of enchilada sauce, a layer of tortillas, a layer of filling, a layer of cheese, a layer of tortillas, and another layer of cheese. It worked great, like an enchilada lasagna.
Love it!
This was a huge hit , the whole family loved this dish. Thank you 😊
Made them for the second time today and they are absolutely delicious – perfect mix of healthy and tasty! They also make a great leftover. Thank you for sharing!
This recipe is amazing. Both my girls and I literally scarfed these enchiladas down in no time, even though we had none of the garnishes. I used both zucchini and sweet potatoes. I did not have any coriander on hand, so I substituted with a small amount of Garam Masala. And, the homemade enchilada sauce is DEFINITELY worth the extra time to make. I will never eat jarred/canned enchilada sauce again!! Thank you for this wonderful protein-packed vegetarian meal 🙂
So delicious!
Absolutely delicious!
Made this tonight and it was really delicious! Used Zucchini + sweet potato and loved all the veggie flavors. Thank you! 🙂
These enchiladas were really good. I had some random veggies and really, any combo of veggies that you like will work in this recipe. I used corn, squash, a small eggplant, an orange bell, the onion, and the black beans.
This is not necessarily true of ALL Mexican families, but mine likes to use corn tortillas for enchiladas and we lightly fry them prior to stuffing and rolling them. This allows them to hold their shape a little better and gives them some “toothy” texture that you can’t get if you use plain corn or flour tortillas. It’s a bit less healthy of course, but pretty darn tasty. My husband really liked this recipe but asked that I prepare it in the traditional way in future. 🙂 The quick enchilada sauce was also delicious and easy to make. Keeper for sure.
thanks For sharing Christina!
Thanks, Cristina. I had some trouble rolling my tortillas and realized that I should have pan-friend them first to help them hold their shape.
Delicious!!!
thanks Krista!
Wow! Wow! Wow! What a fabulous website! I have been looking for a website like this for quite a while. I have now made the enchiladas and the Thai salad – they were both amazing! I can’t wait to try out more of your recipes – and you even have desserts. Thank you Sylvia x
Thanks, glad you like! 🙌
Thank you for this easy and delicious recipe! The sauce comes together quickly and despite the prep work/baking time, this feels like a fairly low effort dinner. This one’s a keeper!
Great to hear Keli!
I am a vegetarian. I used only onions , corn and zucchini but still it tasted perfect. This is the most delicious Mexican food I had at home . It’s delicious. Easy to make and would love to make it again . Thanks !!!
Awesome, yummy, great to hear! 🙌
Love this recipe! So easy to adapt to any vegetables that I have available. Never any leftovers. The whole family loves this dish.
Yay!!! Great to hear. Thanks for sharing! 🙌
Love your veggie enchiladas. it’s our family favorite!
We all loved your recipe. Infact, we tried it, as it required ingredients that were at home. And, in India, this matters a whole lot. As we have to mostly buy exotics from gourmet supermarkets. So, we avoid such recipes.
Glad you enjoyed!
Excellent recipe; simple and delicious, offers ideas for alternative ingredients !!!