Black Bean & Zucchini Vegan Enchiladas – Easy enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce.
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!
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.
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!
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.
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.
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!
- 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)
- Toppings of choice
Preheat oven to 350 degrees F.
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.
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.
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.*
Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine.
Pour 1/2 cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar).
Place about 1/3 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.
*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.