Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce. This Farmers Market Vegetarian Enchiladas recipe is perfect for a comforting dinner and a delicious way to highlight fresh produce.
I first made these enchiladas after a big haul from the farmers market, and they’ve become one of my favorite ways to enjoy a mix of fresh vegetables. Every bite is satisfying and full of flavor, and everyone at my table always goes back for seconds.
Ingredients
- Olive oil: 1 tablespoon
- Red onion: 1 small, diced
- Red bell pepper: 1, diced
- Zucchini: 1, diced
- Corn kernels: 1 cup (fresh or frozen)
- Mushrooms: 1 cup, chopped
- Garlic: 2 cloves, minced
- Ground cumin: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Chili powder: 1/2 teaspoon
- Salt and black pepper: to taste
- Black beans: 1 (15 oz) can, drained and rinsed
- Fresh cilantro: 1/2 cup, chopped
- Shredded Monterey Jack or cheddar cheese: 2 cups, divided
- Flour or corn tortillas: 8 medium
- Tomato sauce: 2 cups
- Tomato paste: 2 tablespoons
- Vegetable broth: 1 cup
- Chili powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Smoked paprika: 1/2 teaspoon
- Salt and pepper: to taste
- Optional toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges
Instructions
- Prepare oven:
- Preheat the oven to 375°F (190°C).
- Cook vegetables:
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sauté for 3 minutes. Add zucchini, corn, and mushrooms, cook for 5 to 6 minutes, stirring often. Add garlic, cumin, paprika, chili powder, salt, and pepper, and cook for 1 minute more.
- Prepare filling:
- Remove skillet from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of shredded cheese.
- Make enchilada sauce:
- In a saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 to 7 minutes. Adjust seasoning to taste.
- Assemble enchiladas:
- Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish. Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the dish.
- Finish and bake:
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for 8 to 10 minutes, or until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes before serving. Garnish with desired toppings.
Save My family loves gathering around the table for this colorful tray of enchiladas, especially when we’ve helped prep the veggies together. It always sparks conversation about favorite farmers market finds and encourages everyone to try making their own custom rolls.
Required Tools
Large skillet, medium saucepan, 9x13-inch baking dish, mixing bowls, cutting board and knife, measuring cups and spoons, foil
Allergen Information
Contains dairy and gluten. For gluten-free option, use certified gluten-free corn tortillas and always check ingredient labels for other allergens.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 52 g, Protein: 17 g (per serving)
Save This crowd-pleasing vegetarian enchilada recipe brings the best of the season right to your table. Serve hot, share, and enjoy every bite.
Recipe Questions & Answers
- → What vegetables work best in this enchilada dish?
Zucchini, red bell peppers, corn, mushrooms, and red onions provide a vibrant mix of flavors and textures, but seasonal vegetables like squash or spinach can be added for variety.
- → Can I make this dish vegan-friendly?
Yes, substitute dairy cheese with plant-based cheese alternatives and use unsweetened plant-based yogurt or sour cream for toppings.
- → How can I make the sauce extra flavorful?
Simmering tomato sauce with spices like cumin, smoked paprika, chili powder, garlic powder, and onion powder allows the flavors to deepen and meld perfectly.
- → What type of tortillas are best for baking?
Flour tortillas work well for soft enchiladas, but corn tortillas can be used for gluten-free options; warming them before assembly helps prevent cracking.
- → How long should the dish rest after baking?
Allowing the enchiladas to cool for about 5 minutes helps the cheese set slightly and makes serving easier.
- → What optional toppings enhance the dish?
Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, and lime wedges add freshness, creaminess, and a touch of heat.