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Black Bean Vegan Enchiladas
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4.92 from 12 votes

Black Bean & Zucchini Vegan Enchiladas

Easy enchiladas with plenty of plant based protein, a good dose of veggies, and a creamy sauce. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entrées
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4
Calories: 396kcal

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