Easy Vegetarian Enchiladas with Zucchini and Black Beans

These easy vegetarian enchiladas are filled with zucchini and black beans, then baked until bubbly. A foolproof, non-soggy meatless dinner everyone will love.

These easy vegetarian enchiladas are filled with zucchini, bell peppers, tomatoes, and black beans, then baked in red enchilada sauce until warm, bubbly, and comforting. This is one of those vegetarian dishes where you truly do not miss the meat, and it is a recipe I make often when I want something satisfying and comforting without feeling heavy. With melty cheese, hearty beans, and plenty of vegetables, it is a delicious way to eat tons of veggies while still feeling like a complete meal.

Why You’ll Love These Vegetarian Enchiladas

• Hearty and satisfying without meat: With black beans, melty cheese, and vegetables, these vegetarian enchiladas are filling and comforting without feeling heavy.
• An easy way to eat more vegetables: Zucchini, bell peppers, and tomatoes make this veggie enchiladas recipe a delicious way to enjoy lots of veggies.
• Easy and reliable for weeknights: These easy vegetarian enchiladas come together quickly and bake until bubbly and comforting.
• Flexible and easy to customize: This vegetarian enchiladas recipe works well with a variety of vegetables, making it easy to adapt based on what you have on hand.

Ingredients You’ll Need (and Easy Substitutions)

• Zucchini and yellow squash: Summer squash works well here. I often use zucchini since it’s easy to find year-round, but yellow squash is a great option when you have it.
• Bell peppers: Add sweetness, color, and texture to the vegetable filling.
• Tomato: Brings freshness and a bit of acidity so the enchiladas do not feel heavy.
• Onion: Creates a savory base and ties all the vegetables together.
• Black beans: Make these vegetarian enchiladas hearty and satisfying. Pinto beans are a great substitute if you prefer them.
• Red enchilada sauce: Homemade or store-bought both work. I like to use Cookie and Kate’s homemade enchilada sauce.
• Shredded cheese: Mexican blend, Monterey Jack, Oaxaca, or even mozzarella all melt well and work nicely in this recipe.
• Tortillas: I prefer flour tortillas because they are easy to roll and do not tear. Corn tortillas are more traditional, but they need to be warmed first to prevent breaking.
• Oil and seasonings: Simple spices like cumin, chili powder, salt, and pepper add warmth and depth to this veggie enchiladas recipe.

How to Make Veggie Enchiladas

1. Prep the vegetables:
   Dice the summer squash (zucchini and/or yellow squash), bell peppers, tomato, and onion into small, even pieces so they cook evenly.
2. Cook the filling:
   Sauté the onion and bell peppers in oil until softened. Add the tomato, squash, black beans, and seasonings, then cook over medium-high to high heat for the last 2–3 minutes, stirring occasionally, to allow excess moisture from the vegetables to evaporate without making them mushy.
3. Mix with sauce and cheese:
   Remove the filling from heat and stir in some of the red enchilada sauce and a portion of the shredded cheese. This helps bind the filling and adds flavor.
4. Assemble the enchiladas:
   Spread a thin layer of enchilada sauce on the bottom of a 9×9-inch baking dish. If your flour tortillas feel stiff, microwave them for about 20 seconds between damp paper towels to make them soft and stretchy. Fill each tortilla with the vegetable mixture, roll tightly, and place seam-side down in the dish.
5. Top and bake:
   Pour the remaining enchilada sauce over the enchiladas, sprinkle with the rest of the cheese, and bake until bubbly and melted.
6. Garnish and serve:
   Let the enchiladas rest briefly, then garnish with avocado, sliced jalapeño, fresh salsa, or crumbled cotija cheese. Fresh herbs like cilantro also work well, if you enjoy them.

Vegetarian Enchiladas Variations

• Bean options:
  Black beans are my go-to, but pinto beans work just as well and add a slightly creamier texture.
• Vegetable swaps:
  This veggie enchiladas recipe is very forgiving. You can use about 2 to 3 cups of vegetables total, in any combination you like. I’ve made it with mushrooms, spinach, broccoli, and corn, depending on what I have on hand.
• Make it vegan:
  Use your favorite dairy-free cheese to turn these vegetarian enchiladas into a vegan-friendly meal.
• Tortilla choices:
  I recommend 6-to 8-inch flour tortillas, which are easy to roll and hold their shape well. Corn tortillas are more traditional, but they need to be warmed first to prevent tearing.

Your Vegetarian Enchiladas Questions Answered

These easy vegetarian enchiladas are comforting, satisfying, and perfect for a casual dinner any night of the week. I love serving them with tortilla chips, fresh salsa, and guacamole to round out the meal. If you are feeling festive, a frozen mango and pineapple margarita pairs especially well and makes this vegetarian dinner feel a little extra special. Simple, comforting, and versatile, these veggie enchiladas are a delicious way to enjoy a meatless meal anytime of year.

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