Farmers Market Vegetarian Enchiladas

A vibrant flavor-packed enchilada dish filled with seasonal vegetables black beans and creamy cheese baked in a tangy homemade enchilada sauce.

I created these vegetarian enchiladas after a sunny trip to our local farmers market and their lively flavors instantly became a weeknight favorite in our house.

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).

Sauté Veggies:

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 6 minutes stirring often until softened. Add garlic cumin paprika chili powder salt and pepper and cook for 1 minute more.

Mix Filling:

Remove from heat and stir in black beans and cilantro. Let cool slightly then mix in 1 cup of shredded cheese.

Make Sauce:

In a saucepan combine all enchilada sauce ingredients. Bring to a simmer over medium heat stirring occasionally. Simmer for 5 7 minutes then adjust seasoning to taste.

Assemble Enchiladas:

Spread 1/2 cup enchilada sauce over the bottom of a 9x13 inch baking dish. Place about 1/2 cup vegetable filling in each tortilla roll up tightly and arrange seam side down in the baking dish.

Bake:

Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 8 10 minutes or until cheese is bubbly and golden.

Serve:

Cool for 5 minutes before serving. Garnish with optional toppings as desired.

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Gathering around for hot homemade enchiladas is a dinner tradition my family looks forward to especially when we get to use fresh veggies chosen together.

Serving Suggestions

These enchiladas pair beautifully with a side of Mexican rice or crisp green salad for a complete meal.

Allergen Info

This dish contains dairy from cheese and gluten if using flour tortillas. Choose gluten free corn tortillas and plant based cheese to make it fully allergen friendly.

Nutritional Highlights

Each serving delivers about 410 calories 15 g fat 52 g carbohydrates and 17 g protein so it's satisfying and balanced for busy nights.

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These farmers market enchiladas are sure to become a new staple in your home for both family meals and festive gatherings.

Recipe FAQ

→ What vegetables work well in this dish?

Seasonal vegetables like red onion, bell pepper, zucchini, corn, and mushrooms create a flavorful and colorful filling.

→ Can I make this gluten-free?

Yes, substitute regular tortillas with certified gluten-free corn tortillas for a gluten-free option.

→ How is the sauce prepared?

The sauce combines tomato sauce, tomato paste, vegetable broth, and spices like chili powder, cumin, and smoked paprika, simmered to develop rich flavor.

→ What cooking tools are needed?

A large skillet, medium saucepan, 9x13-inch baking dish, and basic prep tools like cutting board and measuring spoons are required.

→ Are there options for dairy-free adjustments?

Yes, replace cheese with dairy-free alternatives and use plant-based yogurt instead of sour cream for vegan preferences.