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zucchini enchiladas with green enchilada sauce in a white baking dish and garnished with avocado slices and cilantro

Zucchini Enchiladas

Kristina Todini, RDN
Zucchini Enchiladas, a tasty plant-based enchilada recipe with a zucchini, black beans, and poblano pepper filling. Super flavorful and great for meal prep!
5 stars (2 ratings)
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Mexican-Inspired, Vegan
Servings 4 servings
Calories 377 kcal

Equipment

  • 1 pan
  • 1 handheld immersion blender
  • 1 large bowl
  • 1 baking dish

Ingredients
  

  • 3 medium zucchini sliced
  • 1 small white onion chopped
  • 1 small poblano pepper chopped
  • 2 tablespoons lime juice from 1 whole lime
  • 1 15-ounce can black beans drained
  • 2 teaspoons oil
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • ½ cup cilantro chopped
  • 1 pinch salt and pepper
  • 2 cups enchilada sauce red or green
  • 8 8-inch tortillas flour or corn*
  • 1 avocado sliced

Instructions
 

  • Preheat oven and prep ingredients: Preheat oven to 400 degrees F (about 200 degrees C).
  • Cook enchilada filling: Bring a large pan to medium-high heat and add 2 teaspoons of the oil. Then add the sliced zucchini, chopped onion, and cut poblano peppers to the pan and cover with a lid. Cook until the zucchini is softened and beginning to brown, about 15 minutes. Then add the black beans, ground cumin, dried oregano, lime juice, cilantro, and a generous pinch of salt and pepper and mix well to combine, cooking another 2-3 minutes.
    3 medium zucchini, 1 small white onion, 1 small poblano pepper, 2 tablespoons lime juice, 1 15-ounce can black beans, 2 teaspoons oil, 1 tablespoon ground cumin, 1 tablespoon dried oregano, ½ cup cilantro, 1 pinch salt and pepper
  • Blend the filling: Once the enchilada filling is cooked, remove it from the pan into a large mixing bowl and use an immersion blenders to blend the filling until there are no longer large chunks. Alternatively, you can also add the mixture to a food processor and pulse until well combined.
  • Fill enchiladas: Pour about 1/4 of the enchilada sauce to the bottom of a 9x13 baking dish. Then take a tortilla and add about 1/3 cup of the enchilada filling in a line in the center of the tortilla. Then roll the enchilada and place it seam side down in the baking dish. Continue rolling the enchiladas until the baking dish is full (about 8 total). Pour the remaining enchilada sauce on top, then top with a sprinkle of cheese.
    2 cups enchilada sauce, 8 8-inch tortillas
  • Bake enchiladas: Cover the enchilada baking dish with foil or an oven-safe baking dish cover and bake in the preheated oven for 15 minutes, then remove the foil and bake another 5 minutes.
  • Serve: To serve the enchiladas, remove to a plate and top with sliced avocado.
    1 avocado

Notes

Prep ahead: To reduce final cooking time, prep the filling up to 2-3 days ahead of time. You can also prep the entire dish up to 1 day ahead of time before baking.
Leftovers and storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days. To freeze enchiladas, store in an airtight container or freezer-friendly bag for up to two months.
Nutrition notes: Nutrition information is an estimate and is calculated with all ingredients included. This recipe is vegan and there is the option for gluten free.

Nutrition

Serving: 1serving (2 enchiladas)Calories: 377kcalCarbohydrates: 53gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gSodium: 1507mgPotassium: 823mgFiber: 10gSugar: 16gVitamin A: 1416IUVitamin C: 53mgCalcium: 159mgIron: 5mg
Keyword vegan enchiladas, zucchini enchiladas
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