Save Farmers Market Vegetarian Enchiladas bring a vibrant burst of flavors and colors to your table. Packed with a medley of seasonal vegetables, hearty black beans, and creamy melted cheese, these enchiladas are lovingly baked in a tangy homemade sauce that perfectly balances spice and richness. This Mexican-inspired main dish is perfect for a cozy family meal or for impressing friends with a satisfying vegetarian option that doesn’t skimp on taste.
Save The combination of spices like smoked paprika, cumin, and chili powder gives this dish depth and warmth, while fresh cilantro adds brightness. Baking the enchiladas ensures everything melds beautifully and the cheese creates a golden, bubbling topping that’s simply irresistible.
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
- 1. Preheat the oven to 375°F (190°C).
- 2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; 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; cook for 1 minute more.
- 3. Remove from heat and stir in black beans and cilantro. Let cool slightly, then mix in 1 cup of the shredded cheese.
- 4. 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.
- 5. Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
- 6. Place about 1/2 cup of vegetable filling in each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
- 7. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with remaining cheese.
- 8. 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.
- 9. Cool for 5 minutes before serving. Garnish with optional toppings as desired.
Zusatztipps für die Zubereitung
Make sure to sauté the vegetables until just tender to keep their texture and color vibrant. Cooling the filling slightly before mixing in cheese helps prevent it from melting too quickly, making rolling easier. Simmering the sauce allows the spices to meld, resulting in a fuller flavor.
Varianten und Anpassungen
Feel free to swap in your favorite seasonal vegetables like squash, spinach, or carrots to tailor the dish to your taste. For a vegan version, use dairy-free cheese and unsweetened plant-based yogurt as a topping to keep it creamy without dairy.
Serviervorschläge
Serve these enchiladas with a squeeze of fresh lime, extra sliced avocado, and a dollop of sour cream or Greek yogurt. Pair them with a zesty margarita or a chilled Mexican lager to complete the meal.
Save With its balance of fresh produce, comforting melted cheese, and a zesty sauce, Farmers Market Vegetarian Enchiladas are a sure crowd-pleaser. Whether you're a seasoned cook or trying your hand at Mexican-inspired cooking for the first time, this recipe offers a satisfying and colorful dish that celebrates the best of seasonal ingredients.
Recipe Questions & Answers
- → What vegetables work best in these enchiladas?
A combination of red onion, bell pepper, zucchini, corn, and mushrooms provides great flavor and texture. Seasonal variations like squash or spinach are also excellent.
- → Can I make the sauce ahead of time?
Yes, the sauce can be simmered and stored in the refrigerator for up to 3 days or frozen for longer storage, making meal prep easier.
- → How do I make this dish vegan-friendly?
Substitute dairy cheese with plant-based alternatives and use unsweetened vegan yogurt instead of sour cream to keep the dish vegan.
- → What type of tortillas works best here?
Both flour and corn tortillas are suitable. For gluten-free needs, certified gluten-free corn tortillas are recommended.
- → How should I store leftovers?
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat covered to retain moisture and prevent drying out.
- → Can I add protein to this dish?
Black beans provide protein, but you may also add cooked lentils or tofu cubes for additional protein without altering the core flavors.