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!

Simple Vegetarian Enchiladas- with black beans and your choice of veggies (like red bell pepper, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

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!
  • Beans
  • Spices and herbs
  • Tortillas
  • Enchilada Sauce ( homemade or store-bought)
  • Cheese

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.

Simple Vegetarian Enchiladas- with black beans and your choice of veggies (like red bell pepper, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

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.

Simple Vegetarian Enchiladas- with black beans and your choice of veggies (like red bell pepper, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

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.

Simple Vegetarian Enchiladas- with black beans and your choice of veggies (like red bell pepper, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

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.

Simple Vegetarian Enchiladas- with black beans and your choice of veggies (like red bell pepper, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

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!

Simple Vegetarian Enchiladas- with black beans and your choice of veggies (like red bell pepper, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

The leftovers make for delicious lunches during the week.

Simple Vegetarian Enchiladas- with blackbeans and your choice of veggies (like peppers, zucchini and corn)and Homemade 5 Minute Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable! #enchiladas #vegetarianenchiladas #healthyenchiladas #veggieenchiladas

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: 

Serve it up with a big green salad or this Mexican Slaw!

Have a great week! Enjoy the yummy Vegetarian Enchiladas! A great meal-prep item that will make you happy this week!

xoxo

Sylvia

 

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Vegetarian Enchiladas

  • Author: Sylvia Fountaine
  • 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

Description

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! Or try Roasted Enchilada Sauce! Easy, Healthy and full of delicious Mexican Flavor!Vegan and Gluten-free adaptable!


Ingredients

Scale
  • 12 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 (810 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
  • Garnishes: sour cream, avocado, pickled red onions and hot sauce.

Instructions

  1. Preheat oven to 400 F
  2. If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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: veggie enchiladas, vegetarian enchiladas, best vegetarian enchilada recipe, vegetarian enchilada recipe, simple enchiladas, vegan enchiladas, easy enchiladas, black bean enchiladas, vegetable enchiladas

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Comments

  1. Great recipe. Have cooked it many times. Letting the sauce simmer on low heat while preparing the filling makes it even tastier. You may need to add some extra water so that the sauce does not dry out in the oven.

  2. I made these recently, and they were so good! I love how easy the enchilada sauce is too.
    I realized i didn’t have any cheese, but topped it with pickled red onions and avocado. 👌🏻👌🏻👌🏻

  3. These are the best vegetarian enchiladas I’ve ever had. So flavorful. I did find they needed more salt, and I fried the tortillas first to keep them from getting mushy. Will definitely make again!

  4. Made this tonight and the family devoured it! Used sweet potatoes and pinto beans instead. Topped it with the Mexican Slaw with Cilantro and Lime and it gave it a nice tang and crunch. Perfect meal that will be repeated time and time again!

  5. Outstanding recipe. Wonderful balance of flavors and delightful mix of veggies. My family enjoyed it for New Year’s eve dinner.

  6. Tasty recipe…family loved it. Didn’t have red sauce, but substituted with green enchilada sauce. Still worked well.

  7. Absolutely love this recipe. It’s hearty, healthy and simply bursting with flavor.

    I am actually doing an enchilada cook-off with my mother in law tonight. Her extended family hails from Mexico and she will be using her secret recipe. She won’t stand a chance!

    Will update with the results later.

    1. Oh boy Dirk! That is some stiff competition! Let us know. It won’t hurt my feelings if her authentic version is better. 😉

      1. It dawned on me that I never published the cook-off result, so here it goes… 5:4 win!! Among the 4 there were some diehard meat lovers who just couldn’t do without ground beef. That said, the majority chose this fabulous recipe…with me casting the tie breaking vote of course. 😁

  8. Fabulous recipe!!! I loved learning how to make my own enchilada sauce and appreciate the flexibility of subbing a variety of vegetables depending on the season and availability. Make it. You will not be disappointed.

  9. Is it ok to fill & roll up & freeze for later? I always have extra which I freeze in a Tupperware but it would be nice to freeze them already rolled.

  10. Hi! Love this recipe and so many of your other ones! Any work arounds for eliminating foil during the initial baking
    Period? Thanks!

    1. Hi Kim- do you have a braiser? Like a covered, enamel, oven-proof, wide & shallow dutch oven or skillet? Also, just curious, is it because you don’t want the foil to touch the enchiladas, or for environmental reasons? If it’s about foil touching food – I like to place a piece of parchment between the food and foil- if that helps. 🙂

      1. Environmental. I am hoping eliminate foil, but it’s trickier than I thought! I do have a shallow dutch oven though!

  11. Great recipe! Made it for the first time today. Will definitely make it again! forgot to grease the bottom of the baking pan, but did not stick anyway, so that was a bonus. Thank you!

  12. My husband and I tried this recipe and it didn’t disappoint. It was absolutely delicious, we will certainly make this again!

  13. This is a great way to use up veg at the end of the week. I simplified the sauce to be just chopped tomatoes and garlic, and it was still very tasty.

  14. These were over the top good. The whole house smelled good while the veggies were cooking and the enchiladas were baking. I will make these again and again!!

  15. Sylvia. I am taking this dish as an anniversary meal for a couple who are vegetarian. Will it taste as good if I cook it the day before and reheat it in their oven. If so how long should I reheat and at what temperature. Also should I cover when reheating and should I save extra sauce to go over it when reheating?

    1. Yes, you could do that (bake covered at 375 for 25 mins) with extra sauce if you like,or you could also just assemble it ahead, and bake it over there in their oven?

  16. I made this for dinner tonight. I made it exactly as the recipe was written including the homemade enchilada sauce. It was fantastic not one bite was left. Thank you so much for such a delicious recipe.

  17. Made this for lunch today, very good. I used sweet potato for the yam. For me when the recipe calls for diced, that means chopped up in my wife’s pampered chef chopper. Sweet potato definitely cooked through.
    Very tasty! And the enchilada sauce, from recipe, was very good!
    Another winner.

  18. This is the third time we’ve made this recipe in less than a week. To say that it is excellent is an understatement. Tonight we used Hatch Green Chili Enchilada sauce instead of red sauce. Next level From “A” to “A+”. This time I did sauté the vegetables before stuffing the enchiladas. Oops. Missed a step. Pretty embarrassing.

  19. We made this last night as described in the recipe, but did add shredded chicken. The enchiladas were delicious and got rave reviews. We did end up with a lot of filling left over, but we will make another batch today! We used yam diced to about the size shown in the video. It was still a bit crunchy when we ate the enchiladas, not unpleasantly so, but it could have been softer. We will make again.

    1. Thanks Chris- yes make sure to cook the sweet potato through before stuffing the enchiladas.

  20. Thank you for the recipe! I was afraid the enchilada sauce was going to be too liquid (since no flour in the recipe) but it was fine in the end. Very tasty as usual, will make again! I used 1 bell pepper, 1 zuccini, can of corn and a can of black k beans and smaller tortillas so I could fit in 6. I have some filling left as well as the sauce enough for 2 smaller tortillas to make for later 🙂 Really good and comprehensive recipe, thank you!

  21. We made these vegan and used Chao Mexican blend vegan cneese ontop instead of cows cheese. For veggies we picked sweet potatoes, corn, and red bell peppers. I used more seasoning in my veggies but, the same one is listed. I will use oregano next time but, oddly I was out and used thyme. These were so delicious. My husband could not stop raving about them. I had them for breakfast the next day because I couldn’t wait for lunch. We paired it with cilantro lime jasmine rice. This recipe is incredible. I can’t wait to make it when my mom visits this summer. This is now my recipe for entertaining a guest or dropping a meal off. This may be on the menu one more week at our house. This is so yummy.

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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