How about a delicious and easy homemade Vegetarian Summer Vegetable Enchiladas for dinner tonight? Delicious enchiladas packed with black beans and healthy summer veggies like zucchini, yellow squash, tomato, and bell pepper!
Summer is a great time to fill your belly with fresh and juicy fruits and vegetable! That’s one of the reason why I LOVE summer!
What vegetables are in summer season?
Whenever I think of seasonal vegetables or fruits, I try to think of what I see most in the produce aisle at the grocery store. 9 out of 10 times, the fruits and veggies that are displayed the most are in season. In summer, I also think of the vegetables that make an appearance at the BBQ party. So those vegetables are tomato, bell pepper, corn, and summer squash.
What are summer squash?
The kitchn did a great article on summer squash a while back. But when people hear summer squash, they often think of zucchini and yellow squash first. Both zucchini and yellow squash can be eaten either cooked or raw. They are both mild and slightly sweet in taste.
Can you use yellow squash instead of zucchini (and vice versa)?
I’d say YES!!! I can’t think of any recipes that you cannot use yellow squash and zucchini interchangeably. For example, to make this vegetarian summer vegetable enchiladas, you don’t have to use both zucchini and yellow squash. You can use either and they would still taste great!
Ingredients to make my Vegetarian Summer Vegetable Enchiladas
- Summer squash – I used both zucchini and yellow squash. Because both vegetables can be eaten raw, I added these vegetables in the end to maintain their crunch!
- Bell pepper – Adds bright color and sweetness.
- Tomato – It gives a slightly sweet and bright tang to the mixture.
- Black beans – Black beans add a much-needed protein component to the dish. Plus, black beans, summer veggies, and red enchilada sauce are such a fantastic combo! But I’ve used pinto beans and kidney beans in place of black beans and they were great!
- Cheese – I use Mexican blend shredded cheese but feel free to use whatever cheese you have on hand. I also like to add a little bit of cotija or queso fresco if I have them.
What would go great with Vegetarian Summer Vegetable Enchiladas?
How to garnish this vegetarian summer vegetable enchiladas:
- Creamy avocado – Avocado adds a cool creamy component as well as providing a healthy fat to the dish.
- Jalapeno slices – If you are crazy about all things spicy, fresh jalapeno is great!
- Green onion or cilantro – It brightens up the dish!
- Hot sauce – It’s not a garnish but I absolutely love to eat my enchiladas with hot sauce!
- Salsa – Have you tried my Fresh Homemade Tomato Salsa with Red Wine Vinegar? This salsa is a match made in heaven with this vegetarian summer vegetable enchiladas!
Wash this tasty enchiladas with refreshing margarita!
My frozen mango and pineapple margarita is going to take this dish to another level! Don’t blame me if you no longer need to visit your favorite Mexican restaurant after trying my summer vegetable enchiladas with frozen margarita 😉
Looking for more recipes with summer vegetables?Print
Vegetarian Summer Vegetable Enchiladas
How about a delicious and easy homemade Vegetarian Summer Vegetable Enchiladas for dinner tonight? Delicious enchiladas packed with healthy summer veggies and black beans!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4 1x
- Category: Main course
- Method: Bake
- Cuisine: Mexican
- Diet: Vegetarian
- 1/2 zucchini
- 1/2 yellow squash
- 1/2 teaspoon salt + more to taste
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1 small size roman tomato, chopped
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1 can black bean, drained and rinsed
- 3/4 cup Mexican blend cheese (or cheese of your choice)
- 1 and 1/2 cup of red enchilada sauce
- 5 to 6 tortillas (I use 10-inch flour tortillas)
- Avocado, jalapeno, and/or queso fresco (for garnish)
- Wash the zucchini and yellow squash and them in half, lengthwise. Cut the zucchini and yellow squash in half lengthwise again and cut out the seeds. Cut them once more by half, lengthwise. Dice the zucchini and yellow squash into small cube pieces.
- In a shallow bowl, place a clean paper towel on the bottom and transfer the cut zucchini and yellow squash on top. Sprinkle about 1/2 teaspoon of salt over them. Gently toss together so the salt can cover the zucchini and yellow squash evenly. Let them salt while you prepare other vegetables.
- Heat a tablespoon of oil in a large skillet. Add the onion and bell pepper. Cook until onion becomes translucent, about 3-4 minutes.
- Add the chopped tomato to the mixture and continue to cook for couple more minutes.
- Using the paper towel, pat the zucchini and yellow squash dry. Add the zucchini and yellow squash to the mixture.
- Add the black bean, cumin, chili powder, and black pepper to the mixture and stir until everything is well mixed. Add about a pinch of salt to the mixture.
- Remove the mixture from heat.
- Add about 2/3 cup of red enchilada sauce and 1/2 cup of cheese to the vegetable mixture. Mix well.
- Preheat the oven to 400F.
- While the oven is preheating, assemble the enchiladas.
- Place about 1/2 cup of red enchilada sauce on the bottom of a 9 x 9 inches baking pan. Spread the sauce so the bottom is completely covered with the sauce.
- Place about 1/2 cup of the vegetable mixture on top of tortillas and roll them tightly. Transfer to the baking dish, the seam side down. Repeat until all the vegetable mixture is used up.
- Pour the rest of the enchilada sauce on top of the assembled enchiladas and sprinkle with the rest of the cheese.
- Bake for 16-18 minutes. Garnish with fresh avocado, jalapeno slices, and/or queso fresco. Serve right away.
- You don’t have to use both zucchini and yellow squash. You can use either.
- Adding other vegetables such as corn, broccoli, and spinach is a great idea.
- If you don’t have black beans on hand, you are more than welcome to use other types of beans such as pinto and kidney beans.
- You will need 5 to 6 tortillas depending on how thick you roll your enchilada. I tend to roll mine thick so I only ended up using 5. Also, I have used whole wheat and corn tortillas for these enchiladas and they tasted great!
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