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Easy Vegetarian Enchiladas with Zucchini and Black Beans

Baked vegetarian enchiladas topped with melted cheese, jalapeño slices, and diced avocado
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These easy vegetarian enchiladas are filled with zucchini and black beans, then baked until bubbly. A foolproof, non-soggy meatless dinner everyone will love.

  • Author: George
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Main course
  • Method: Oven, Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 1/2 cup chopped bell pepper

  • 1 to 1½ cups diced zucchini and/or yellow squash (about 1 medium total)

  • 1 small tomato, seeded if very ripe, chopped

  • 1 (15-ounce) can black beans, drained and rinsed

  • 1/2 teaspoon salt, plus more to taste

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon black pepper

  • 1 1/2 cups red enchilada sauce, divided

  • 3/4 cup shredded cheese (Mexican blend, Monterey Jack, Oaxaca, or mozzarella), divided

  • 6 to 8 6–8 inch flour tortillas

  • Avocado, jalapeño, fresh salsa, or cotija cheese, for garnish

Instructions

  1. Prep the vegetables:
    Dice the onion, bell pepper, zucchini and/or yellow squash, and tomato into small, even pieces.

  2. Cook the filling:
    Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 3–4 minutes. Add the zucchini, tomato, black beans, salt, cumin, chili powder, and black pepper. Increase the heat to medium-high and cook for the last 2–3 minutes, stirring occasionally, to allow excess moisture to evaporate without making the vegetables mushy.

  3. Mix with sauce and cheese:
    Remove the skillet from the heat. Stir in about 2/3 cup of enchilada sauce and 1/2 cup shredded cheese until well combined.

  4. Assemble the enchiladas:
    Preheat the oven to 400°F (205°C). Spread a thin layer of enchilada sauce on the bottom of a 9×9-inch baking dish. If the 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 and sprinkle with the remaining cheese. Bake for 15–18 minutes, until bubbly and melted.

  6. Garnish and serve:
    Let the enchiladas rest briefly, then garnish with avocado, sliced jalapeño, fresh salsa, or cotija cheese before serving.

Notes

  • You can use 2–3 cups total vegetables in any combination. Mushrooms, spinach, broccoli, or corn all work well.

  • Pinto beans can be substituted for black beans.

  • Flour tortillas are easiest to roll; if using corn tortillas, warm them first to prevent tearing.

  • Avoid oversaucing the bottom of the dish to prevent soggy enchiladas.

  • Storage: Leftover vegetarian enchiladas can be stored in an airtight container in the refrigerator for 3 to 4 days.

Find it online: https://www.myeclecticbites.com/vegetarian-summer-vegetable-enchiladas/