Zucchini and Black Bean Enchiladas
These zucchini and black bean enchiladas are a delicious and easy vegetarian meal. The zucchini provides a refreshing crunch, while the black beans and corn add protein and fiber. The enchilada sauce is flavorful and cheesy, and the vegan sour cream and cilantro add a finishing touch of freshness. These enchiladas are perfect for a weeknight dinner or a casual party.
I first had these enchiladas at a friend's house, and I was immediately hooked. The combination of zucchini, black beans, and corn is so delicious, and the enchilada sauce is the perfect complement. I've since made these enchiladas many times, and they're always a hit. I love that they're a healthy and vegetarian meal that still tastes indulgent.
Zucchini and Black Bean Enchiladas Zucchini and Black Bean Enchiladas Zucchini and Black Bean Enchiladas Zucchini and Black Bean Enchiladas
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 medium zucchini, thinly sliced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 (10 ounce) can enchilada sauce
  • 1/2 cup vegan sour cream
  • 1/4 cup chopped fresh cilantro
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the zucchini, black beans, corn, onion, and red bell pepper.
  3. Spread 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish.
  4. Fill each tortilla with about 1/2 cup of the zucchini mixture. Roll up the tortillas and place them seam side down in the baking dish.
  5. Pour the remaining enchilada sauce over the tortillas.
  6. Bake for 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  7. Top with vegan sour cream and cilantro before serving.
Why It Works
  • The zucchini provides a refreshing crunch that balances out the richness of the enchilada sauce.
  • The black beans and corn add protein and fiber, making these enchiladas a satisfying meal.
  • The enchilada sauce is flavorful and cheesy, and it coats the tortillas perfectly.
  • The vegan sour cream and cilantro add a finishing touch of freshness that brightens up the dish.