Save Farmers Market Vegetarian Enchiladas bring the bounty of seasonal vegetables together in a vibrant, flavor-packed dish. This Mexican-inspired main course combines tender veggies, black beans, and creamy melted cheese, all baked in a tangy, homemade enchilada sauce that delivers a satisfying and wholesome meal perfect for any occasion.
Save This dish celebrates fresh produce from the farmers market, making it a fantastic way to enjoy vibrant vegetables combined with comforting melted cheese and bold Mexican-inspired spices. It's a satisfying vegetarian option that doesn't skimp on flavor or texture.
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 softened to maintain their texture and brightness. Stir in the black beans and cilantro right after removing the skillet from heat to keep the flavors fresh and vibrant. Simmering the enchilada sauce allows the spices to meld for a richer taste.
Varianten und Anpassungen
Feel free to swap in any seasonal vegetables like squash, spinach, or carrots to personalize this dish. For a vegan version, opt for dairy-free cheese alternatives and plant-based yogurt in place of sour cream. Using gluten-free corn tortillas ensures this recipe fits gluten-sensitive diets.
Serviervorschläge
Serve these enchiladas with slices of creamy avocado, fresh cilantro sprigs, dollops of sour cream or Greek yogurt, and jalapeño slices for heat. A squeeze of lime wedges brightens each bite. Pair with a zesty margarita or a chilled Mexican lager for an authentic meal experience.
Save This Farmers Market Vegetarian Enchiladas recipe is a celebration of fresh flavors and comforting textures that come together in a colorful, wholesome meal. Whether enjoyed as a family dinner or a crowd-pleaser for friends, it’s sure to satisfy and brighten any table with its festive and nourishing ingredients.
Recipe Questions
- → What vegetables work best for this dish?
Red onion, bell pepper, zucchini, corn, and mushrooms offer rich flavor, but you can substitute other seasonal vegetables.
- → Can I make this gluten-free?
Absolutely, use certified gluten-free corn tortillas instead of flour tortillas for a gluten-free version.
- → How do I add extra protein?
Mix in more black beans or add cooked lentils for a protein boost in the filling.
- → What cheese varieties can I use?
Monterey Jack and cheddar work well, but feel free to use your preferred melting cheese or vegan alternatives.
- → Are there tips for a vegan version?
Use dairy-free cheese and plant-based yogurt or sour cream for toppings. Skip cheese entirely if desired.
- → What beverages pair nicely?
Try a zesty margarita or a chilled Mexican lager for refreshing accompaniment to the enchiladas.