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! Includes a video!
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.
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. 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!
How to Make Vegetarian Enchiladas | 45-second video!
Ingredients in Vegetarian Enchiladas:
- Fresh Seasonal Veggies!
- Spices and herbs
- Enchilada Sauce ( homemade or store-bought)
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!
What to serve with Vegetarian Enchiladas:
- Mexican Slaw with Cilantro and Lime
- Cilantro Lime Rice
- Mexican Papaya Salad
- Mexican Pinto Beans
- Refried Beans! | Instant Pot or Stove Top
- Fermented Hot Sauce & Simple and Delicious!
Serve it up with a big green salad or this Mexican Slaw!
More Mexican-inspired Recipes you may like!
Have a great week! Enjoy the yummy Vegetarian Enchiladas! A great meal-prep item that will make you happy this week!