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Black Bean & Zucchini Vegan Enchiladas

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Black Bean & Zucchini Vegan Enchiladas – Easy enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. 

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

Not Traditional Enchiladas

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 for enchiladas

More Like Enfrijoladas

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 cheater 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 a pan of vegetarian enchiladas topped with salsa and cilantro.

Can Easily Be Made Gluten Free

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. Guacamole in a brown bowl and a glass of water nearby.

Choose Your Toppings

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.

Two enchiladas on a red plate with salad. Guacamole in a brown bowl and a glass of water nearby.

Two enchiladas on a red plate. One has a bite taken out. Fork is on plate on the side.

Black Bean & Zucchini Vegan Enchiladas

I hope you love these black bean vegan enchiladas as much as we do! If you try them, please come back and leave me a comment below with your feedback and rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

4.88 from 8 votes
Black Bean Vegan Enchiladas
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Black Bean & Zucchini Vegan Enchiladas
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Black Bean & Zucchini Vegan Enchiladas – Easy enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. 
Course: Entree
Cuisine: dairy free, nut free, oil free, soy free, vegan
Servings: 4
Calories: 396 kcal
Ingredients
  • 1/2 red onion (diced)
  • 2 cloves garlic (minced)
  • 1 red bell pepper (diced)
  • 1/2 zucchini (diced) (about 1 cup)
  • 15 oz canned black beans (rinsed and drained)
  • 2 tsp cumin (divided)
  • 1/2 tsp salt (divided) (or to taste)
  • 15 oz canned white beans (rinsed and drained)
  • 16 oz jarred salsa (your favorite)
  • 1/2 tsp chili powder*
  • 1/2 cup water (or vegetable broth)
  • 8 tortillas (corn or flour - your choice) (use corn tortillas for a gluten free option)
  • Toppings of choice
Instructions

  1. Preheat oven to 350 degrees F. 

  2. In a skillet over medium heat, sauté the onion in 1/4 cup water until translucent - about 5-6 minutes. Add additional water as needed to prevent sticking. 

  3. Add the garlic, red pepper, zucchini, 1 tsp cumin, and 1/4 tsp 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.

  4. To make the sauce: combine the salsa, white beans, 1 tsp cumin, chili powder, 1/2 cup water, and 1/4 tsp salt in a blender or food processor and purée until smooth.*

  5. Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine. 

  6. Pour 1/2 cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar). 

  7. Place about 1/3 cup filling into one tortilla, roll up, and place seam side down in the baking dish. Repeat with remaining tortillas. 

  8. Top the filled enchiladas in the baking pan with the remaining sauce and any remaining filling. Bake for 20 minutes. 

  9. Garnish with toppings of choice. We like guacamole, sliced jalapeños, cilantro, and Creamy Cumin Ranch Dressing. Enjoy!

Recipe 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 Facts
Black Bean & Zucchini Vegan Enchiladas
Amount Per Serving
Calories 396 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 1409mg 59%
Potassium 1085mg 31%
Total Carbohydrates 76g 25%
Dietary Fiber 16g 64%
Sugars 6g
Protein 20g 40%
Vitamin A 28%
Vitamin C 74%
Calcium 21%
Iron 43%
* Percent Daily Values are based on a 2000 calorie diet.


 

More Vegan Mexican-Inspired Recipes to Love:

Smoky Cilantro Lime Mexican Bean Dip

Smoky Cilantro Lime Mexican Bean Dip

Meatless Mexican Sloppy Joes

Meatless Mexican Sloppy Joes

Southwest Pumpkin Risotto

Southwest Vegan Risotto

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 favorite. #vegan #enchiladas #vegetarian #blackbeans #zucchini #enfrijoladas
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Comments

  1. 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!

    Reply

  2. 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!

    Reply

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

      Reply

  3. I made these last night and all i can say is WOW. The sauce is so decadent and the filling delicious. Who needs cheese? I loved it. Thank you.

    Reply

    • Yay!! I’m so happy to hear you loved them, Cynthia! Thank you so much for your wonderful comment.

      Reply

    • Thank you so much, Carolyn! I’m so happy to hear you loved them. And thanks again for sharing on Instagram! Happy Halloween!

      Reply

  6. girl, I am ALL ABOUT the non traditional enchilada! I love the traditional too, but yeah – I have way too many ideas and none of them traditional, ha! these look SO good…

    Reply

    • HaHa! Yay…glad you approve! There’s always that one person that will comment “This is NOT an enchilada!” So, I just felt like I needed a disclaimer to ward off those overly-concerned people. LOL! Creative cooks unite!

      Reply

  10. We probably eat mexican inspired foods 2x a week, including enchiladas, however next time, I’m going to use your sauce! How easy and it just sounds soooo good.

    Reply

  16. I never make enchiladas because they seem like too much work, but I love how easy this recipes is. I’m looking forward to trying them!

    Reply

    • Well, I’m sure authentic enchiladas probably do take a long time, but I’m all about easy cheater versions! 🙂 I hope you like them!

      Reply

    • Thanks, Edwina! I hope you and your family love them. Please let me know how they turn out!

      Reply

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My name is Jenn. This is my blog 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.

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