Black Bean & Zucchini Enchiladas

These Black Bean & Zucchini Enchiladas are my version of summer enchiladas! The filling is made up of zucchini chunks & black beans. Rolled up in tortillas and topped off with green enchilada sauce and dairy-free cheese. These enchiladas are not only so simple, they are SO delicious.

Here’s what you need

Ingredients

• avocado oil
• zucchini
• yellow onion
• jalapeño
• black beans
• taco seasoning
• flour or corn tortillas
• vegan cream cheese
• green enchilada sauce
• shredded vegan Mexican cheese
• cilantro

Equipment

• 9×13 baking dish
• skillet

Steps

Step 1: Cook the Filling

The first thing we want to do is get the veggies cooking. This will make them slightly tender and also give them some color before adding them to the enchiladas.

Heat the oil in a skillet over medium heat. Add the zucchini, onion, jalapeño, black beans & taco seasoning and cook down for 5 minutes, stirring frequently. Remove from the heat.

Step 2: Assemble & Bake

Now that the filling is ready, we can assemble! Add enough enchilada sauce to cover the bottom of the baking dish.

Smear a little cream cheese down the center of a tortilla. Add some of the veggies/beans. Roll up the tortilla and place seam-side down in the baking dish. Repeat with the remaining ingredients. Pour the rest of the enchilada sauce over the tortillas.

Sprinkle on the vegan cheese. Cover and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes – turn the oven to broil for the last couple minutes for a crispier top.

Step 3: Serve

Take the enchiladas out of the oven and top them off with some fresh cilantro. Scoop a couple out and add them to your plate.

You can dig in as-is or add even more toppings. Some of my favorites are dairy-free yogurt, avocado, pickled onions and lotssss of hot sauce!

These are delicious fresh out of the oven, but the leftovers are great for lunches too!

Tips & Tricks

You can definitely use corn tortillas. You will likely need to make more than 8 since corn tortillas are smaller. I would also warm up the corn tortillas before rolling them to keep them from breaking.

To freeze: Prep the enchiladas all the way up until the baking step. Be sure to let them cool completely before covering and placing in the freezer. To reheat, preheat the oven to 400 degrees and place in the oven (covered) for 20 minutes. Remove the foil and cook for another 20-30 minutes, or until the cheese is melted and the filling is bubbly.