Black Bean & Zucchini Enchiladas
These Black Bean & Zucchini Enchiladas are the perfect way to use up summer zucchini. These enchiladas are dairy-free and delicious!
Equipment
Ingredients
- 1 tablespoon avocado oil
- 2 medium zucchini quartered & cubed
- 1 yellow onion diced
- 1 jalapeño diced
- 1 15-ounce can black beans drained & rinsed
- 2 tablespoons taco seasoning
- 8 taco-sized flour tortillas or sub corn
- 4 ounces vegan cream cheese I used Kite Hill
- 1 15-ounce can green enchilada sauce
- 5 ounces shredded vegan Mexican cheese I used Daiya
- cilantro optional, for serving
Instructions
- Preheat the oven to 400 degrees.
- 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.
- Add enough enchilada sauce to cover the bottom of a 9x13 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.
- Remove from the oven, top with cilantro and serve.
Video
Notes
- 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.
Nutrition
Calories: 313kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g