Go Back
+ servings
enchiladas in a white baking dish
Print Recipe
4.43 from 7 votes

Black Bean and Zucchini Enchiladas

Filled with savory black beans, tender zucchini, and melty cheese, these vegetarian enchiladas are packed with plant-based protein and Tex Mex flavors. Make them ahead and refrigerate or freeze!
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Dish
Cuisine: Tex Mex
Keyword: dinner, freezer friendly, make-ahead meal, vegetarian
Servings: 6
Calories: 354kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00

Equipment

  • 9 x 13 Baking Dish
  • Large Mixing Bowl

Ingredients

  • 1 pound Zucchini, cubed
  • 1 Tablespoon Cooking Oil
  • 1 teaspoon Chili Powder (be sure to get chili powder, NOT cayenne)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Dried Oregano
  • 1 15 ounce can Black Beans, drained and rinsed
  • 2 cups Shredded Monterey Jack Cheese, divided
  • ½ cup Sour Cream, plus more for topping
  • 1 4.5 ounce can Chopped Green Chilis, drained well (see note)
  • 1 ½ cups Green Enchilada Sauce, divided (see note)
  • 8 8 inch Flour or Corn Tortillas
  • Fresh cilantro, for topping (optional)

Instructions

  • Preheat oven to 400°F / 200°C.
  • Spread zucchini out on a sheet pan and toss with oil, chili powder, cumin, salt, and oregano.
  • Roast zucchini, shaking the pan halfway through cooking, until very tender, 25 to 30 minutes.
  • While zucchini roasts, spray a 9x13 casserole dish with nonstick spray or brush it with some oil.
  • When zucchini is done roasting, in a large mixing bowl, combine zucchini, black beans, 1 ½ cups cheese, sour cream, and chopped green chilis.
  • Spread ¾ cup of enchilada sauce out in the bottom of the casserole dish.
  • Cover the tortillas with a damp paper towel and microwave for 15 to 20 seconds (this will make them easier to roll).
  • Working with one tortilla at a time, spread zucchini-black bean mixture out in the center.
  • Roll the tortillas up to enclose the filling and place them in the baking dish, seam-side down. Repeat until all of the tortillas and filling have been used. (The rolled tortillas should be pretty snug in the pan.)
  • Pour remaining ¾ cup enchilada sauce over the wrapped tortillas.
  • Sprinkle with remaining ½ cup cheese.
  • Bake, uncovered, until cheese has completely melted and tortillas look golden brown around the edges, ~25 minutes.
  • Top with sour cream and cilantro. Serve immediately.

Notes

Green Chilis and Enchilada Sauce - The amount of spice in this dish will be mostly determined by the level of spice in the green chilis and the enchilada sauce you choose. Be sure to get mild, medium, or spicy depending on your preference. You can also make these with red enchilada sauce if you prefer.
Freeze - Enchiladas can be frozen, tightly wrapped in foil, for up to 6 months. They will soften and become more casserole-like if they are baked after being frozen, so are great to serve with tortilla chips for some extra texture. 
Print and attach the label below so cooking instructions are ready when you are!
black bean and zucchini enchiladas freezer label

Nutrition

Calories: 354kcal | Carbohydrates: 32g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1162mg | Potassium: 369mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1068IU | Vitamin C: 15mg | Calcium: 365mg | Iron: 2mg