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    Home / Recipes / Vegan Entrees

    Summer Vegetable Enchiladas

    Published: Jun 27, 2024 · Modified: Jun 27, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    This summer vegetable enchiladas recipe combines fresh garden vegetables and beans in a simple green enchilada sauce. It's a delicious vegan enchilada recipe that you can enjoy before summer is over.

    Summer Vegetable Enchiladas on a plate garnished with vegan sour cream, tomatoes, jalapenos, cilantro and limes.

    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

    Enchiladas Ingredients: summer squash, zucchini, corn, red onion, mushrooms, pinto beans, garlic, limes, tortillas, salsa, vegan sour cream, and cilantro.
    • 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

    The vegetables and beans are cooking in a pan for the enchiladas filling on the stove.
    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

    A tortilla on a cutting board with filling in the center.
    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.
    A pan with enchilada sauce in the bottom and filled, rolled tortillas are lined in the pan.
    • Allow to sit on the counter for a few minutes before serving.
    Cooked Summer Vegetable Enchiladas in a pan with enchilada sauce on top.

    Serving Suggestions

    Summer Vegetable Enchiladas served with cilantro lime rice and garnished with jalapenos, tomatoes, avocado, vegan sour cream with a lime on the side.
    • 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

    Are enchiladas better with flour or corn tortillas?

    While some recipes use flour tortillas, corn tortillas are traditional — and for a good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part in the enchilada experience, compared to flour tortillas, which are more like a blank slate.

    Should you cook enchiladas covered or uncovered?

    Most enchiladas recipes require covering with aluminum foil. Oven temperatures and baking times vary per recipe, but on average, they cook in a 350°F oven for about 25 minutes.

    Should enchilada sauce be thick or thin?

    Generally speaking, enchilada sauce should not be too thin, or it will not stick to the tortillas.

    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

    • Spicy Peanut Noodles Recipe
      Spicy Peanut Noodles
    • Pineapple fried rice Recipe
      Pineapple Fried Rice
    • superfood salad recipe
      Superfood Salad
    • Quick and Easy Southwest Coleslaw

    If you love this summer vegetable enchiladas recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Summer Vegetable Enchiladas

    Kathy Carmichael
    This summer vegetable enchiladas recipe combines fresh garden vegetables and beans in a simple green enchilada sauce. It's a delicious vegan enchilada recipe that you can enjoy before summer is over.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Course Entrees
    Cuisine Mexican
    Servings 8
    Calories 122 kcal

    Ingredients
      

    • 2 cloves garlic minced
    • ½ cup red onion diced
    • 8 ouncess mushrooms sliced
    • 1 cup grilled corn cut from the cobs (or use canned or cooked frozen corn)
    • 1 cup zucchini cut into bite-sized cubes
    • 1 cup yellow squash cut into bite-sized cubes
    • 1 15 ounce can pinto beans rinsed and drained
    • 8-10 whole-grain or corn tortillas

    Enchilada Sauce

    • 1 15 ounce jarred or fresh salsa I chose 505 roasted green chili sauce, or use red if green is not preferred
    • ¼ cup vegan sour cream
    • 2 cups cilantro reserve a small amount for garnish

    Garnish (optional)

    • ¼ cup tri-colored grape tomatoes cut in half
    • 2 jalapenos cut into slices (seeds and veins removed)
    • 1 Avocado diced
    • 4 limes cut into wedges
    • ¼ cup vegan sour cream

    Instructions
     

    Enchilada Sauce

    • Add the salsa, vegan sour cream, and cilantro to a high speed blender.
    • Blend until smooth.
    • Set aside.

    Enchilada Filling

    • In a medium-sized skillet over medium heat, saute the garlic, onions, and mushrooms until the onions are translucent and the mushrooms begin to brown.
    • Add the corn and pinto beans; stir to combine.
    • Add the zucchini and summer squash, and only cook for 1-2 minutes to release some of the water without cooking the squash all the way through.
    • Remove from the heat, add ¼ cup enchiladas sauce, and stir to combine.

    Rolling the Enchiladas

    • Preheat the oven to 350 degrees.
    • Prepare a 9 x 13-inch pan by pouring a thin layer of enchilada sauce in the bottom.
    • Spread the sauce to cover the base of the pan.
    • In the meantime, lay each tortilla on a flat surface, and add ¼-1/3 cup filling, depending on the size of your tortillas.
    • Fold both sides and tuck and roll the tortilla tightly.
    • Place each filled tortilla seam side down in the pan, placing each filled tortilla tightly next to the next one in the pan.
    • Pour the remaining enchilada sauce over the top of the tortillas.
    • Cover the pan with aluminum foil and cook for 20 minutes.
    • Then remove the aluminum foil and cook for an additional 10 minutes.
    • To serve, place an enchilada on a plate and garnish with tomatoes, jalapenos, vegan sour cream, and cilantro leaves.
    • Serve with lime wedges on the side.

    Video

    Notes

    • 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.

    Nutrition

    Calories: 122kcalCarbohydrates: 17gProtein: 3gFat: 3gPolyunsaturated Fat: 3gSodium: 78mgPotassium: 337mgFiber: 4gSugar: 4gVitamin A: 510IUVitamin C: 25mgCalcium: 26mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 7 votes (3 ratings without comment)

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      Recipe Rating




    1. Lee Ann Stubenrouch

      September 04, 2023 at 1:49 pm

      5 stars
      I substituted asparagus for the zucchini because that’s what l have on hand. This recipe is delicious and will make it again!! Thank you so much!!

      Reply
      • Kathy Carmichael

        September 04, 2023 at 2:27 pm

        Hi Lee, great substitute. I will try asparagus next time; it's one of my favorites. I'm glad you liked the recipe. Thanks for the feedback.

        Reply
    2. Debra King

      September 01, 2023 at 9:50 pm

      5 stars
      OMG!!!! These summer enchiladas are absolutely delicious. I couldn't believe the amount of flavor in these enchiladas. I did add a jalapeno pepper in the salsa since I am a spicy food eater and it did the trick. I will definitely make these again.

      Thank you. Your recipes are always a treat

      Reply
      • Kathy Carmichael

        September 02, 2023 at 6:07 am

        Hi Debra, I'm so glad you liked the enchiladas. I love jalapeno, too. Thank you for your feedback. I appreciate it.

        Reply
    3. Sue

      August 21, 2023 at 5:19 pm

      Can you tell us the bean measurement .You didn’t list the beans in your ingredients. Can’t wait to try this.

      Reply
      • Kathy Carmichael

        August 21, 2023 at 7:41 pm

        Hi Sue, the measurements are in the recipe card at the bottom of the post. Let me know if you try the recipe. I would love your opinion.

        Reply
        • Kristi

          August 22, 2023 at 8:18 am

          Hi Kathy. I don't see the beans listed in the ingredients, either. ??

          Reply
          • Kathy Carmichael

            August 22, 2023 at 1:01 pm

            Sorry, Kristi, I'm sorry. It is a 15-ounce can of pinto beans, rinsed and drained. I appreciate you letting me know.

            Reply
    4. Melody Sieglitz

      August 21, 2023 at 1:00 pm

      5 stars
      on the books for today I cant wait I have all the ingredients STAY TUNED!! Only if I can pull myself away from the Muffeletta!! hahahah

      Reply
      • Kathy Carmichael

        August 21, 2023 at 7:43 pm

        Hi Melody, I'm a sandwich girl myself! So, I get it. Let me know if you enjoy the enchiladas if you give them a try.

        Reply
    5. Barbara Ann Day

      August 21, 2023 at 11:18 am

      5 stars
      I made these for dinner and both my spouse and I loved it! Thanks for this delicious recipe, Kathy!

      Reply
      • Kathy Carmichael

        August 21, 2023 at 7:44 pm

        Hi Barbara, YAY! I'm so glad you both liked the enchiladas. It's always a plus when the hubby likes it, too—one for the win column. I appreciate your feedback.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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