Summer Vegetable Enchiladas

This summer vegetable enchiladas recipe combines fresh garden vegetables and beans in a simple green enchilada sauce for a delicious vegan enchilada recipe to enjoy before summer is over.

During the last summer months, I always have an abundance of summer squash, zucchini, and corn. So instead of tacos, this Taco Tuesday, I made a simple vegan summer vegetable enchiladas recipe with my favorite veggies. I love Mexican food, and what better way to use up my summer bounty than with a quick and easy vegan enchiladas recipe?

Jump to:

• Vegetable Enchiladas Ingredients
• Vegetable Enchiladas Ingredient Substitutions
• How to Make Summer Vegetable Enchiladas Recipe
• Folding and Baking the Enchiladas
• Serving Suggestions
• Recipe FAQs
• Tips
• Delicious Vegan Recipes to Try This Summer
• 📖 Recipe
• 💬 Reviews

When vegetables are in season, I always create recipes using the produce in my garden or purchasing inexpensive vegetables at the farmer's market. Our farmers' markets in Arizona sell vegetables, fruits, and bakery items year-round. For that reason, I always plan my menus based on seasonal vegetables.

Vegetable Enchiladas Ingredients

• Summer Squash: Summer squash is yellow squash that is light in flavor.
• Zucchini: Zucchini is plentiful this time of year and is fresh and very expensive.
• Corn: We grilled corn for dinner the night before last, so I used leftover grilled corn I cut from the cobs.
• Red Onions: Red onions add a lot of sweet, tangy flavor to the filling.
• Garlic: I prefer fresh garlic whenever possible.
• Mushrooms: I used cremini mushrooms, sliced, but baby portobellos work well.
• Pinto Beans: Pinto beans are meaty and hearty, perfect for enchiladas.
• Whole-Grain Tortillas: I buy my whole-grain flour tortillas from Noble Bread, a local bakery that sells oil-free, vegan bread. Or, use corn tortillas, or make your own. This is a great oil-free tortilla recipe from Plantful Path.
• Limes: I serve limes on the side for anyone who likes a squeeze or two of lime juice on their enchiladas.
• Salsa: I used 505 Southern Flame Roasted Green Chili Sauce; it comes in mild, medium, and hot. The hot is REALLY hot! You use any type of salsa you like, red or green.
• Cashew Sour Cream: I make homemade vegan sour cream with cashews. HOwever, by recipe comes with nut-free options.
• Cilantro: Cilantro gives the sauce an excellent addition to the flavors already in the salsa. And reserve some for garnish as well.
• Tomatoes (Garnish): I chopped a few tri-color grape tomatoes to serve raw on top. It gives the dish beautiful color as well as additional texture.
• Jalapenos (Garnish): Remove the seeds and veins, wearing gloves, before slicing the jalapenos. If you don't care for spicy food, skip the jalapenos.
• Avocado (Garnish): Avocado adds a rich creaminess to the dish.

Vegetable Enchiladas Ingredient Substitutions

• Choose only summer squash or all zucchini instead of using both summer squash and zucchini.
• Canned or frozen cooked corn substitutes grilled corn.
• White or yellow onions replace red onions in recipes.
• One clove of garlic equals about ⅛th of a teaspoon of garlic powder.
• Eggplant is often used instead of mushrooms in recipes.
• Black beans are used in place of pinto beans.
• Use corn tortillas instead of whole-grain tortillas.
• Try bottled lime juice instead of fresh lime juice.
• Any salsa works well.
• If you don't like cilantro, skip it or switch it out for another herb.
• Skip garnishes or choose the garnishes you prefer for enchiladas, such as vegan sour cream.

How to Make Summer Vegetable Enchiladas Recipe

1. First, make the enchilada sauce by combining the salsa, cilantro and cashew sour cream in a blender.
2. Set aside.
3. Preheat the oven to 350 degrees.
4. Heat a large skillet to medium heat.
5. Add the garlic, red onion, and mushrooms.
6. Saute until the onions are translucent and the mushrooms begin to brown.
7. Add the grilled corn, and pinto beans; stir to combine.
8. Now. add the summer squash and zucchini.
9. You only want to cook the summer squash and zucchini for a minute or two since they will cook again inside the enchiladas in the pan.
10. Remove the pan from the heat and add ¼ cup of the enchilada sauce. Stir to combine.

Folding and Baking the Enchiladas

1. Lay a tortilla on a flat surface and spoon ¼ to ⅓ cup filling into the center of the tortilla (depends on the size of the tortilla).
2. I used 8 tortillas, but with smaller tortillas, it may require 10.
3. Fold the two ends slightly while rolling the tortillas tightly, keeping the ends folded in.
4. Pour 1 cup of the enchilada sauce into the bottom of the pan, and spread it, covering the bottom with a thin layer of sauce. This will prevent the enchiladas from sticking to the bottom of the pan.
5. Place rolled vegetable enchiladas into the pan, pushing them close next to each other.
6. Pour the remaining sauce over the top of the rolled enchiladas. Cover with aluminum foil, and cook for 20 minutes, covered.
7. Remove the aluminum foil, and cook for an additional 10 minutes.

• Allow to sit on the counter for a few minutes before serving.

Serving Suggestions

• I served this summer vegetable enchiladas with cilantro lime rice and garnished the enchiladas with jalapeno slices, cut tri-colored grape tomatoes, cashew sour cream, cilantro, and lime wedges.
• I also like to serve this dish with Mexican Street Corn Salad Recipe, Mexican Quinoa Salad, or Southwest Salad or Southwest Coleslaw!

Recipe FAQs

Tips

• If using corn tortillas, one way to keep them from cracking for breaking while rolling is to brush the outside of the tortilla with enchilada sauce, making it softer.
• Another way to prevent corn tortillas from cracking is to wrap them in a wet paper towel and microwave them for 30 seconds. Keep the tortillas covered and roll one at a time, keeping the remaining tortillas moist.
• If you don't have vegan sour cream, cashew mayo works in the sauce as a substitute.
• Instead of using chopped avocado as a garnish, use guacamole.
• As a time saver, invest in an inexpensive vegetable chopper to quickly cut the vegetables in uniform sizes.
• Always spread a thin layer of enchilada sauce on the bottom of the pan so the enchiladas don't stick.
• If you don't like green sauce, use red salsa for the sauce.

Try this delicious summer vegetable enchilada recipe while summer produce is fresh and inexpensive!

Delicious Vegan Recipes to Try This Summer

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