Farmers Market Veggie Enchiladas Recipe

Recipe By Slurrp

These Farmers Market Veggie Enchiladas are a delicious and healthy way to enjoy the abundance of fresh vegetables available at your local farmers market. Packed with colorful bell peppers, zucchini, corn, and black beans, these enchiladas are bursting with flavor. The tortillas are filled with the sautéed veggies and smothered in a homemade enchilada sauce, then baked until bubbly and golden. Serve with a dollop of sour cream and fresh cilantro for a satisfying and nutritious meal.

4.9
20 Rating -
Rate
Vegdiet
1hr 5minstotal
40minsPrep
25minsCook
1hr 5m.total
40m.Prep
25m.Cook
Farmers Market Veggie Enchiladas
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ingredients serve

Ingredients for Farmers Market Veggie Enchiladas Recipe

  • 0.13 tablespoon Olive Oil
  • 0.13 Red Bell Pepper, Diced
  • 0.13 Yellow Bell Pepper, Diced
  • 0.13 Zucchini, Diced
  • 0.13 cup Corn Kernels
  • 0.13 can Black Beans, Drained And Rinsed
  • 0.13 cup Tomato Sauce
  • 0.13 teaspoon Chili Powder
  • 0.06 teaspoon Cumin
  • 0.06 teaspoon Garlic Powder
  • 0.06 teaspoon Salt
  • 1 Small Flour Tortillas
  • 0.13 cup Shredded Cheese
  • as needed Sour Cream And Fresh Cilantro, For Serving

Directions: Farmers Market Veggie Enchiladas Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F and grease a baking dish.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the bell peppers, zucchini, corn, and black beans. Sauté until the vegetables are tender.
  • STEP 3.In a separate saucepan, combine tomato sauce, chili powder, cumin, garlic powder, and salt. Simmer for 5 minutes.
  • STEP 4.Spread a thin layer of the enchilada sauce on the bottom of the baking dish. Fill each tortilla with the sautéed vegetables and roll tightly. Place the filled tortillas in the baking dish.
  • STEP 5.Pour the remaining enchilada sauce over the tortillas and sprinkle with shredded cheese. Bake for 20-25 minutes, until the cheese is melted and bubbly.
  • STEP 6.Serve the enchiladas with a dollop of sour cream and fresh cilantro.

Cooking Tips

  • You can customize the filling by adding other vegetables like mushrooms or spinach.
  • If you prefer a spicier sauce, add some chopped jalapenos or a pinch of cayenne pepper.
  • These enchiladas can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.

Storage and Serving

  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the enchiladas in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
  • Serve the enchiladas with a side of Mexican rice and a fresh salad for a complete meal.
Nutrition
value
343
calories per serving
27 g Fat10 g Protein17 g Carbs3 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    10g
  • Carbs
    17g
  • Fiber
    3g

MacroNutrients

  • Carbs
    17g
  • Protein
    10g
  • Fiber
    3g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    224mg
  • Iron
    2mg
  • Vitamin A
    393mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    65mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    30mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    1mg
  • Phosphorus
    156mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp