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

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. 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.

  2. 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!

  3. 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 ❤️

  4. 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!!!

  5. 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.

  6. 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!

  7. This is one of our favorite summer recipes ans we just use what is in the garden! For freezing, how do you reheat?

    1. Thanks, Amanda! Thaw overnight in the fridge and bake covered at 375F until heated to 145F all the way through.

  8. 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!

  9. 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!

  10. 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!

    1. Hi Gillian- yes, they can be fragile. I would use a corn-flour blend if you can find those?

    1. Hi Kate-see step three- fold in the fresh corn to the saute pan,and cook it for a few mintues.

  11. Delicious! I used frozen corn and it turned out great. Don’t miss the meat at all.

  12. 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.

  13. 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!!

Share this with the world

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.

Subscribe
to get recipes via email