A vegan enchilada dish loaded with zucchini and black beans that requires only 10 ingredients. It’s spicy, creamy, cheesy and satisfying. Serve them with a side of Mexican rice and topped with all the salsa and guacamole fixins.
Why you’ll love them
I don’t really think I need to convince you to make these zucchini and black bean enchiladas but just in case, here’s why you should make them…
Grating the Zucchini
This step is a bit tedious I’m not going to lie. But it can easily be done a day or two ahead of time which will save you loads of time when the dinner hour strikes.
Finely grate each zucchini. I use a regular old hand-grater but you could speed up the process by using your food processor or stand mixer fitted with the appropriate attachment.
Once grated, place the zucchini in a large kitchen towel or cheesecloth and squeeze out the liquid. You want the zucchini to be very dry or your filling will be too liquidy resulting in soggy enchiladas. I usually squeeze the zucchini in batches and I usually squeeze each batch at least twice.
Black Bean and Zucchini Filling
Begin by heating a large skillet over medium-high heat. Add the olive oil and, once hot, add the garlic. Sauté for 30 seconds until fragrant but not burned. To the garlic, add the grated and squeezed zucchini, green onions, cumin, and chili powder. Stir the vegetables and spices cooking for 3-4 minutes just until the zucchini is soft.
Add the drained and rinsed black beans and cilantro. Cook for them for 2 minutes to allow the flavors to combine. Remove the pan from the heat and add 1 cup of the shredded vegan cheese (So Delicious is my favorite brand for this recipe). Stir in the cheese and allow it to melt. Let the mixture cool slightly so that you can handle it and roll the enchiladas.
Rolling the Enchiladas
To prepare the actual enchiladas, begin by preheating the oven to 400*F and prepare a 9×12 inch baking dish with cooking spray. Take about 1/4 of a cup of the enchilada sauce and spread it evenly on the bottom of the baking dish.
Take a large flour tortilla (gluten-free if necessary) and place 1/4 to 1/3 of a cup of the black bean zucchini filling on the bottom portion of the tortilla. Spread the mixture out so that it’s in a long log and roll the tortilla up. Place the tortilla seam-side down in the prepared baking dish. Continue rolling up all the enchiladas until the mixture is used.
Use the remaining enchilada sauce to cover the rolled enchiladas. Make sure that each tortilla is covered in some sauce. If any tortillas are left uncoated they will become crunchy when baked. You want soft and tender enchiladas so douce them well.
Sprinkle the remaining shredded vegan cheese on down the center of the enchiladas. Bake them, uncovered, for 15-20 minutes or until the cheese is melted. The length of time needed to melt the cheese will vary depending on the melt-ability of the brand of cheese you use.
When finished, allow the enchiladas to cool slightly and serve them alongside some Mexican rice. Top it all off with salsa, guacamole, vegan sour cream, more fresh cilantro…
I certainly hope that you can wrangle up the ingredients to make these zucchini and black bean enchiladas because they really are a super comfort food. If you do make these, let me know what you think. As always, enjoy friends!
Ingredient Health Benefits
Olive oil- monounsaturated oils
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- 2 cups red enchilada sauce, divided
- 1 tsp olive oil
- 4 cloves garlic, minced
- 3-4 zucchini, grated & squeezed
- 3-4 green onions, sliced
- 2 tsp cumin
- 1 tsp chili powder
- 1, 15 oz can black beans, drained & rinsed
- ½ cup cilantro, chopped
- 2 cups vegan shredded cheese, divided
- 10 large flour tortillas gluten-free if necessary
- Preheat the oven to 400°F. Spray a 9×12 inch baking dish with cooking spray. Coat the bottom of the dish with a thin layer of enchilada sauce, about ¼ of a cup.
- Heat the olive oil in a large skillet and add the garlic, cooking for 30 seconds until fragrant.
- Add the grated and squeezed zucchini, green onions, cumin, and chili powder. Stir to combine and cook for 3-4 minutes.
- Add the drained and rinsed black beans and cilantro. Cook for 2 minutes.
- Remove from the heat and add 1 cup of shredded vegan cheese. Stir to combine and allow to melt. Allow to cool slightly.
- Lay out a large flour tortilla and place ¼-⅓ cup of zucchini black bean filling in the lower section of the torilla. Gently roll the tortilla into a log and place, seam-side down in the prepared baking dish. Continue filling the tortillas until the mixture is all used.
- Pour the remaining enchilada sauce over the rolled tortillas and spread evenly ensuring that the tortillas are covered with sauce. Sprinkle the remaining 1 cup of shredded vegan cheese across the center of the tortillas.
- Bake, uncovered, for 15-20 minutes until the cheese is melted and the sauce is bubbling. This may take a bit longer depending on the type of vegan cheese used. Watch them closely toward the end to prevent burning.
- Serve hot with a side of mexican rice, and topped with fresh salsa, guacamole, and a more chopped cilantro.