Zucchini Enchiladas

Zucchini Black Bean Enchiladas, a tasty plant-based enchilada recipe with a zucchini, black bean, and poblano pepper filling. Super flavorful and great for meal prep!

a white dish with zucchini enchiladas with green sauce topped with avocados and cilantro

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Love enchiladas but not sure how to make them plant-based? This vegan enchilada recipe has a black bean and zucchini squash filling seasoned with onion, poblano pepper, cumin, oregano, and lime juice. Super flavorful!

👉 Ready to learn how to make enchiladas with zucchini and black beans? Let’s do it!


🌿 Ingredients

  • Zucchini: The base of the enchilada filling, you’ll need 3-4 medium zucchini sliced thin
  • Black beans: Adds a creamy texture to the filling, you’ll need about 1.5 cups (or one can)
  • Onion and pepper: A chopped white onion and poblano pepper add flavor and a kick of heat
  • Herbs and spices: For a flavor boost we’re adding cumin, oregano, salt and pepper, and lime juice
  • Tortillas: Large tortillas are best, about 8 or 10 inches (we used 8). You can use flour or corn, but I’ve had better luck with flour tortillas because they’re softer.
  • Enchilada sauce: Either red or green enchilada sauce works, I like to choose a lower sodium option if possible.
  • Toppings: Sliced avocado, you can also do a sprinkle of your favorite cheese
  • Recommended tools: 9×13 inch baking dish, large pan with lid, large mixing bowl, immersion blender or food processor
zucchini, onions, and bowls of black beans, cilantro, enchilada sauce, and spices on a table with tortillas for enchiladas
Ingredients: zucchini, peppers, onion, tortillas, enchilada sauce, herbs and spices

🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven and prep enchilada ingredients

Preheat oven to 400 degrees F (about 200 degrees C).

Then cut the zucchini, drain the black beans, chop the onion, cut the poblano pepper, and juice the lime to prepare for making the enchilada filling.

cut zucchini on a wood cutting board with a poblano pepper
Preheat oven and prep vegetables

2️⃣ Step Two: Cook enchilada filling

Next it’s time to make the filling for the black bean and zucchini enchiladas.

To do this, 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.

cooked zucchini with black beans and cilantro in a pan with a wood spoon
Cook enchilada filling

3️⃣ Step Three: Blend the enchilada 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.

👉 Why should you blend the enchilada filling? I have tested this recipe both ways, and if you do not blend the filling ingredients then the enchiladas are very messy to eat and the filling ingredients (the cut pieces of zucchini, black beans, etc.) fall out of the tortilla. By blending you’re making a solid filling paste that not only makes the final enchilada easier to eat, but also helps consolidate the flavors so it tastes better as well.

blended zucchini and black bean enchilada filling in a bowl with an immersion blender
Blend enchilada filling

4️⃣ Step Four: Fill enchiladas

Once the filling is done, it’s time to fill the enchiladas and prep them for baking.

First, pour about 1/4 of the enchilada sauce to the bottom of a 9×13 baking dish so the enchiladas don’t stick to the bottom when baking.

Then take a tortilla and add about 1/3 cup of the zucchini and black bean 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.

enchiladas in a white ceramic dish on a white table with an avocado and limes
Fill and roll enchiladas

5️⃣ Step Five: Bake enchiladas

Now it’s time to bake the enchiladas!

Do this by covering the enchilada baking dish with foil or an oven-safe baking dish cover and baking in the preheated oven for 15 minutes.

Then remove the foil from the baking dish and bake another 5 minutes.

a close up photo of zucchini enchiladas with green enchilada sauce
Bake 20 minutes

6️⃣ Step Six: Garnish and serve

To serve the enchiladas, remove them to a plate and top with sliced avocados. Then serve, and enjoy!

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

🧊 How to store

  1. Refrigerator storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
  2. Freezer storage: To freeze enchiladas, store in an airtight container or freezer-friendly bag for up to two months. To thaw, simply remove enchiladas to the refrigerator up to 24 hours ahead of serving.
  3. To reheat: Reheat in the microwave for 1-2 minutes, on the stovetop for 3-5 minutes, or place into the oven at 400 degrees F (200 degrees C) for 10 minutes.
zucchini squash enchiladas in a white baking dish on a wood table with fresh zucchini

👉 More plant-based enchilada recipes

Want more vegan enchilada recipes? Try Butternut Squash Black Bean Enchiladas.

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Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

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)
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 9×13 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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