I learned to make these zucchini and black bean enchiladas from a friend when I lived in New Mexico, and they've been one of my favorite recipes for a table of friends ever since.
Whenever I have friends or family visiting, this is one of my go-to meals because everyone loves them—even the meat eaters!
These easy vegetarian enchiladas are filled with tender zucchini, black beans, and plenty of flavor, then baked in a delicious green enchilada sauce. They're hearty, satisfying, and surprisingly simple to make.
Best of all, they're completely vegan, easy to make gluten-free with the right tortillas and sauce, and perfect for feeding a crowd. The best part this makes a big batch so there are always leftovers that make a perfect lunch or dinner throughout the week!
Why You’ll Love This Recipe
Hearty and satisfying: These zucchini and black bean enchiladas are packed with vegetables, plant-based protein, and plenty of flavor. Even the meat eaters will leave the table happy!
Easy to make: Using store-bought green enchilada sauce keeps preparation simple without sacrificing flavor. Perfect for busy weeknights.
Great for feeding a crowd: This is one of my favorite meals to make when friends and family visit. It's easy to prepare a whole pan, and everyone loves it.
Naturally vegan and easy to make gluten-free: No meat or dairy needed! Just choose gluten-free tortillas and check that your enchilada sauce is gluten-free.
Delicious leftovers: These vegetarian enchiladas reheat beautifully, making them perfect for meal prep or a satisfying lunch the next day.
Cat’s Tips
Don't overcook the vegetables! The zucchini will continue cooking when the enchiladas go into the oven. Sauté the vegetables just until they begin to soften so they don't become mushy. Overcooking vegetables makes them mushy and flavorless, this is why people think they don’t like vegetables!
Try Hatch green chiles. If you can find them, Hatch green chiles add wonderful and unique New Mexican flavor to these enchiladas. Choose mild or hot depending on how much spice you like. See a link on where to order the in the recipe card.
Make it your own! Experiment with your favorite vegetables. I vary the veggies I use in these. One of my favoite combinations is bell peppers with pinto beans and cauliflower.
Add some rice. Stir a little precooked rice into the vegetable and black bean filling for an even heartier meal. It's also a great way to use leftover rice!
Serving Suggestions
Mexican Rice: My homemade Mexican rice is the perfect accompaniment. It's flavorful, easy to make, and wonderful for soaking up that delicious green enchilada sauce.
Tortilla Chips: Keep it simple with a bowl of crunchy tortilla chips and your favorite salsa or guacamole.
Lebanese Cabbage Salad: It might not be a traditional pairing, but my Lebanese cabbage salad is a wonderful side dish! The fresh, crunchy cabbage with a traditional garlic and olive oil, and red wine vinegar lebanese dressing provide a delicious contrast to the warm, comforting enchiladas.
Easy Zucchini and Black Bean Enchiladas
Ingredients
- 1 medium yellow onion diced
- Chili peppers to taste–I use two hot hatch green chiles but I love spicy!
- 1 medium to large green zucchini diced–about 2 cups
- 1 ear of fresh corn on the cob or 1 cup of frozen corn
- 1 15 ounce can of black beans–drained but not rinsed
- 2 packages 12-16 of corn/flour blend tortillas (5-6 inches diameter) or corn tortillas–see notes below
- 1-2 15 ounce cans of green chile enchilada sauce
- Vegan cheese–optional
- Cooking oil
- Salt
- Salsa and cilantro for garnish
Instructions
- Dice one medium yellow onion.
- Add about 1 tablespoon of a high smoke point cooking oil to a saute pan and add your onion and saute over medium low heat stirring occasionally.
- Dice as many chiles as you would like to use and add them to your sauteing onion. This is a personal decision based on how much heat you like!
- Saute the onion and chiles until the onion is translucent and the chiles are fragrant, about 5-7 minutes.
- Add in the diced zucchini, the corn (I cut mine directly off the cob) and the black beans.
- Add salt to your vegetables to taste(about 1/2 teaspoon) and stir to combine.
- Cook over medium low heat for about 5 minutes until the zucchini is bright green and the water cooks off –this prevents soggy enchiladas.
- Optional–add in 1/4 cup of vegan cheddar or mexican style cheeese.
- Place your enchilada filling in a bowl for easy access.
- Pour 1/4 of your can of enchilada sauce on the bottom of a glass or metal 9x13 inch baking dish and spread it out to cover the bottom of the pan.
- Add about 1/4 cup of filling to each tortilla then gently roll and add to your baking dish.
- Pack the enchiladas fairly tightly against each other in the pan. I generally make one row down the center of the pan, using this method will fill one 9x13 baking pan and one 9x9 inch baking pan.
- Drizzle the remaining enchilada sauce over the rolled enchiladas spread out with a spatula to ensure they are covered. Sometimes I use more than one can if I make two pans of enchiladas.
- Cover the baking pan tightly with aluminum foil.
- Bake at 400-425 degrees fahrenheit for 35 minutes until the sauce is bubbly.
- Take out of the oven, uncover carefully and let sit for 10 minutes before serving.
- I like to drizzle salsa on top for flavor and add chopped cilantro on top for flavor and beauty.
- Enjoy!
Notes and Adjustments
If you want to skip the oil you can also saute the onion in 1/4 cup of vegan broth, I would use vegan "chicken" flavored broth.
Corn tortillas can be tricky to fold as they sometimes will crack when you fold them. If you use corn tortillas with preservatives and dough conditioners they will fold more easily, however I do not like to use those. If I want to make these gluten free, with corn tortillas then you can heat the corn tortillas gently before folding or make them "lasagne" style, by layering the corn tortillas on the botttom of the pan, adding the filling, then adding another layer of tortillas rather than rolling.
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