• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Veganuary
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Veganuary
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Casseroles and Oven Baked Dishes

    Vegan Enchiladas

    Published: Oct 16, 2017 · Modified: Sep 1, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Black Bean & Zucchini Vegan Enchiladas - quick and easy and full of whole food ingredients like peppers, onion, zucchini, and beans. The sauce is made from white beans and salsa and comes together in just seconds. Top them off with lots of beautiful cilantro. These vegetarian enchiladas will quickly become a family favortie. #vegan #enchiladas #vegetarian #blackbeans #zucchini

    Easy vegan enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. They are so easy, versatile, and are ready in under 45 minutes!

    Pan of enchiladas topped with salsa and lots of cilantro.

    We eat a lot of Mexican inspired fare in our house. Especially things wrapped in tortillas, like enchiladas. Yet, somehow, I don’t already have an enchilada recipe on the blog. For shame!

    Thankfully, we are fixing that mistake today friends. Beans, veggies, sauce, and of course those yummy warm tortillas. And as luck would have it, these vegan enchiladas are so super easy! You’re gonna love them!

    Pan of enchiladas being filled.

    Classic enchiladas, which originated in Mexico, are corn tortillas wrapped around a filling and topped with a chili pepper sauce. The filling has endless possibilities of meats, cheeses, beans, and vegetables that would still be considered traditional.

    Many varieties of enchiladas exist, including those topped with red sauce, green sauce (salsa verde), mole sauce, tomato sauce, and even white sauce like béchamel (suizas).

    You know I’m not one to stick to tradition though, so these enchiladas are a bit different, but still totally delicious.

    Black bean zucchini filling being spooned onto a tortilla.

    Enfrijoladas are like enchiladas except they are topped with a bean sauce instead of a chili sauce. From what I can tell usually this sauce is made with black beans, onion, peppers, and spices.

    I’m kicking up the ease factor with my pantry version of this sauce. I simply blend white beans with a jar of salsa. If your salsa is on the mild side, you can add a bit more cumin and chile powder. This is how I usually do it so it’s not too spicy for the kids. But I also love it with a spicy chipotle salsa.

    This easy bean sauce goes on the bottom of the pan, into the black bean and zucchini mixture, and then on top of the enchiladas casserole as well. Triple threat!

    Close up of the salsa and cilantro topping on the finished dish.

    I made these enchiladas with flour tortillas because that’s what my family prefers, but you can easily make them gluten free by using corn tortillas.

    The filling itself it already gluten free. If you decide to use corn tortillas, it helps to warm them up a bit first to make them more pliable before rolling.

    Two enchiladas on a red plate with salad.

    The topping possibilities for this vegan enchiladas recipe are as endless as the filling choices.

    We like ours with avocado or guacamole, lots of cilantro, sliced jalapeños, and Creamy Cumin Ranch Dressing, which has that tangy flavor reminiscent of sour cream.

    Other tasty ideas would be chopped tomatoes, diced red onion, shredded vegan cheese, shredded lettuce, salsa, etc.

    Overhead view of a serving of the finished dish on a red plate.

    More Mexican inspired vegan recipes

    • Vegan Mexican Burger
    • Mexican Sloppy Joes
    • Mexican Bean Dip
    • Mexican Spiced Chocolate Covered Cashews
    • Crunchy Black Bean Mini Tacos
    Close up of the inside of a halved enchilada.

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Black Bean Vegan Enchiladas

    Black Bean & Zucchini Vegan Enchiladas

    Easy enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. 
    4.92 from 12 votes
    Print Rate
    Course: Entrées
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 396kcal
    Author: Jenn Sebestyen

    Ingredients

    • ½ red onion diced
    • 2 cloves garlic minced
    • 1 red bell pepper diced
    • ½ zucchini diced (about 1 cup)
    • 1 can (15 oz) black beans rinsed and drained
    • 2 teaspoons cumin divided
    • ½ teaspoon salt divided (or to taste)
    • 1 can (15 oz) white beans rinsed and drained
    • 1 jar (16 oz) salsa your favorite
    • ½ teaspoon chili powder
    • ½ cup water or vegetable broth
    • 8 tortillas corn or flour – your choice (use corn tortillas for a gluten free option)
    • Toppings of choice

    Instructions

    • Preheat oven to 350°F. 
    • In a skillet over medium heat, sauté the onion in ¼ cup water until translucent, about 5 to 6 minutes. Add additional water as needed to prevent sticking. 
    • Add the garlic, red pepper, zucchini, 1 teaspoon cumin, and ¼ teaspoon salt and sauté 2 minutes. Add the black beans and stir to combine. Turn heat to low to keep warm while you make the sauce.
    • To make the sauce: combine the salsa, white beans, 1 teaspoon cumin, chili powder, ½ cup water, and ¼ teaspoon salt in a blender or food processor and purée until smooth.
    • Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine. 
    • Pour ½ cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar). 
    • Place about ⅓ cup filling into one tortilla, roll up, and place seam side down in the baking dish. Repeat with remaining tortillas. 
    • Top the filled enchiladas in the baking pan with the remaining sauce and any remaining filling. Bake for 20 minutes. 
    • Garnish with toppings of choice. We like guacamole, sliced jalapeños, cilantro, and Creamy Cumin Ranch Dressing. Enjoy!

    Notes

    *If you use a very strong spicy salsa, you may not need the extra cumin and chili powder in the sauce. Taste after blending the white beans, salsa, and water and adjust as necessary.
     
     

    Nutrition

    Calories: 396kcal | Carbohydrates: 76g | Protein: 20g | Fat: 4g | Sodium: 1409mg | Potassium: 1085mg | Fiber: 16g | Sugar: 6g | Vitamin A: 1400IU | Vitamin C: 61.1mg | Calcium: 210mg | Iron: 7.7mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
    2.1K shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. June Judge says

      April 20, 2021 at 9:20 pm

      Jenn, I made your Black Bean and Zucchini Enchiladas last week and the BEST Guacamole. I loved the flavors and ate it for 3 days straight. What I noticed with your recipes is how you will suggest what you can replace if you don’t have an ingredient. Very much appreciate! I don’t really like to cook and just eat foods that are simple. This is a big step for me and I thank you.5 stars

      Reply
    2. Theresa says

      January 03, 2021 at 3:17 pm

      Is the nutrition information for 1 enchilada?

      Reply
      • Jenn Sebestyen says

        January 04, 2021 at 1:33 pm

        2 enchiladas per serving. Enjoy!

        Reply
    3. Amanda Donaldson says

      February 10, 2020 at 8:23 pm

      We made these tonight and all I can say is WOW! These turned out fabulous! Thank you so much for this recipe!5 stars

      Reply
      • Jenn Sebestyen says

        February 10, 2020 at 9:25 pm

        Yay! So glad you love them, Amanda! Thank you!

        Reply
    4. Tracey says

      February 02, 2020 at 6:31 pm

      I made this tonight for the Super Bowl! I never made enchiladas so I was a bit nervous. Your recipe was so easy to follow & well written. These turned out fabulous! I tagged you in my Instagram pic 🙂

      Reply
      • Jenn Sebestyen says

        February 03, 2020 at 10:27 am

        Thank you so much, Tracey! So glad you love them! Looking forward to seeing your IG pic!

        Reply
    5. Jack Stalnaker says

      July 30, 2019 at 9:09 am

      are these spicy?

      Reply
      • Jenn Sebestyen says

        July 30, 2019 at 4:18 pm

        It really depends on the kind of salsa you use. I use medium heat salsa and they aren’t spicy.

        Reply
    6. Melinda says

      April 03, 2019 at 6:58 pm

      Delicious! My meat-loving husband couldn’t eat enough.5 stars

      Reply
      • Jenn Sebestyen says

        April 03, 2019 at 9:43 pm

        Yay! So happy to hear that. Thanks, Melinda!

        Reply
    7. Sam says

      May 25, 2018 at 12:49 pm

      Finally a good vegan enchilada recipe!! I’ve been trying a few the past couple weeks and I haven’t been able to settle on a recipe I liked and wanted to stick with until now! Love the zucchini, never would have thought to include that. Thanks so much for sharing!5 stars

      Reply
      • Jenn S. says

        May 30, 2018 at 5:35 pm

        So glad you loved them, Sam! Thank you!

        Reply
    8. Nina says

      February 24, 2018 at 7:17 pm

      AMAZING! I made this for lunch today and I couldn’t believe how good it was! I added a can of corn to the enchilada filling and thought it was perfect. It’s also very filling and super easy to make. You can’t go wrong with this recipe. Thank you so much for sharing!5 stars

      Reply
      • Jenn S. says

        February 25, 2018 at 9:17 am

        Thank you so much, Nina! I’m so happy to hear that. Corn sounds like a great addition. Enjoy!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Clean Eating

    • The Ultimate Guide to Making Salads for Dinner
    • Vegan Green Goddess Dip
    • Tahini Goddess Dressing (Oil-Free)
    • Easy Vegan Mayonnaise with Silken Tofu

    Top Rated

    • Garden Veggie Pasta
    • Veggie Cream Cheese
    • BBQ Chickpeas Sandwiches
    • Vegan Cinnamon Cookies

    Featured In

    As featured in collage.

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press

    Copyright © 2023 Veggie Inspired, LLC

    2065 shares