Save A vibrant, flavor-packed enchilada dish filled with seasonal vegetables, black beans, and creamy cheese, baked in a tangy homemade enchilada sauce. These Farmers Market Vegetarian Enchiladas showcase the best of fresh produce and make a satisfying main dish for any gathering.
The first time I made these vegetarian enchiladas was after a visit to our local farmers market. With a basket brimming with fresh vegetables, I wanted a dish that brought out their natural flavor and color. The result was even better than expected—every bite tastes like summer, cozy and vibrant.
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
- Prep 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, and sauté for 3 minutes. Add zucchini, corn, and mushrooms, and cook for 5 minutes, stirring often. Add garlic, cumin, paprika, chili powder, salt, and pepper; cook for 1 minute more.
- Mix Filling:
- Remove from heat, stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of shredded cheese.
- Make 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, stirring, and simmer for 5 minutes. Adjust seasoning to taste.
- Assemble:
- Spread 1/2 cup enchilada sauce in a 9x13-inch baking dish. Place 1/2 cup filling into each tortilla, roll up, and arrange seam-side down in dish.
- Top & Bake:
- Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes, then uncover and bake 8 more minutes until cheese is bubbly.
- Finish & Serve:
- Cool for 5 minutes. Garnish with avocado, cilantro, sour cream, jalapeños, and lime wedges if desired.
Save These enchiladas have become a favorite in our family for Sunday dinners. Everyone gets involved in prepping the vegetables and rolling the tortillas, making it a fun and delicious shared experience.
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 (cheese, sour cream/yogurt if used) and gluten (flour tortillas). For gluten-free, use certified gluten-free 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 Serve these farmers market vegetarian enchiladas warm, garnished with fresh toppings. They're a crowd-pleaser for any weeknight or festive occasion.
Kitchen Tips & Answers
- → Can I use different vegetables in this dish?
Absolutely, seasonal vegetables such as squash, spinach, or carrots can be used to personalize the filling and maintain freshness.
- → What is the best choice for tortillas?
You can use either flour or corn tortillas, depending on your preference. For a gluten-free option, choose certified gluten-free corn tortillas.
- → How do I make the sauce flavorful?
The sauce combines tomato sauce, tomato paste, vegetable broth, and spices like cumin, smoked paprika, and chili powder, simmered to develop a rich and tangy base.
- → Can this dish be adapted for vegan diets?
Yes, substitute dairy cheese with plant-based cheese alternatives and use unsweetened plant-based yogurt or omit sour cream toppings.
- → What toppings complement these enchiladas well?
Optional toppings include sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges to enhance flavor and texture.