Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in tangy homemade enchilada sauce. Perfect for meatless dinners that satisfy everyone around the table.
I discovered farmers market enchiladas on a weekend trip when I wanted to cook something cozy with all the vibrant produce I brought home. They quickly became a favorite for weeknight dinners, especially when friends come over.
Ingredients
- Vegetables: 1 tablespoon olive oil, 1 small red onion (diced), 1 red bell pepper (diced), 1 zucchini (diced), 1 cup corn kernels (fresh or frozen), 1 cup mushrooms (chopped), 2 cloves garlic (minced), 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and black pepper (to taste)
- Filling & Assembly: 1 (15 oz) can black beans (drained and rinsed), 1/2 cup fresh cilantro (chopped), 2 cups shredded Monterey Jack or cheddar cheese (divided), 8 medium flour or corn tortillas
- Enchilada Sauce: 2 cups tomato sauce, 2 tablespoons tomato paste, 1 cup vegetable broth, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, salt and pepper (to taste)
- Optional Toppings: Sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, lime wedges
Instructions
- Prepare Vegetables:
- Heat olive oil in large skillet over medium heat. Add onion and bell pepper. Sauté for 3 minutes. Add zucchini, corn, mushrooms and cook for 5 6 minutes, stirring often, until softened. Add garlic, cumin, paprika, chili powder, salt, pepper. Cook 1 minute more.
- Mix Filling:
- Remove from heat. Stir in black beans and cilantro. Let cool, mix in 1 cup shredded cheese.
- Make Sauce:
- In saucepan, combine all enchilada sauce ingredients. Bring to simmer on medium heat, stirring occasionally. Simmer 5 7 minutes. Adjust seasoning.
- Assemble & Fill:
- Spread 1/2 cup enchilada sauce on bottom of 9x13 inch baking dish. Place 1/2 cup vegetable filling in each tortilla, roll tightly, arrange seam-side down.
- Bake:
- Pour sauce over tortillas, sprinkle remaining cheese. Cover with foil, bake 20 minutes. Remove foil, bake 8 10 minutes, until cheese is bubbly and golden.
- Serve:
- Cool for 5 minutes. Garnish with toppings as desired.
Save My family loves gathering around the table to enjoy these enchiladas, especially after a day at the market. We all get to choose our favorite toppings for a fun, delicious meal together.
Required Tools
Large skillet, medium saucepan, 9x13 inch baking dish, mixing bowls, cutting board, knife, measuring cups, measuring spoons, foil
Allergen Information
Contains dairy (cheese, sour cream/yogurt if used) and gluten (flour tortillas). For gluten-free, swap corn tortillas. Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 15 g, Carbohydrates 52 g, Protein 17 g
Save Enjoy these enchiladas with your favorite toppings and share with friends for a vibrant vegetarian dinner. Quick prep and endless ways to customize make this recipe a staple for busy nights.
Recipe FAQ
- → Can other vegetables be used?
Yes, swap in seasonal favorites like squash, carrots, or spinach for flexible flavor and nutrition.
- → How do I make this vegan?
Choose dairy-free cheese and plant-based yogurt for topping to create a fully vegan dish.
- → Which tortillas work best?
You can use flour or corn tortillas; for a gluten-free version, select certified corn tortillas.
- → Can this dish be prepared ahead?
Yes, assemble and refrigerate before baking. Add fresh sauce and cheese right before baking for best results.
- → What sides pair well?
Serve with simple salads, guacamole, or a chilled margarita or Mexican lager for a complete meal.
- → How spicy is the sauce?
The sauce is mildly spicy but can be adjusted by adding more or less chili powder and jalapeños.