These veggie black bean enchiladas are a vibrant, wholesome twist on a classic comfort food—packed with flavor, fiber, and color in every bite. Loaded with spiced black beans, sautéed veggies, and melty cheese (or plant-based alternative), then wrapped in soft tortillas and baked under a blanket of zesty enchilada sauce, this dish is the perfect balance of cozy and nourishing.
Whether you’re feeding a crowd or prepping meals for the week, these veggie black bean enchiladas are hearty enough to satisfy everyone at the table. This version is packed with zucchini, greens, and flavor, not to mention, protein-powered black beans. You can substitute other vegetables for the zucchini, like sweet potatoes or butternut squash. They’re even more delicious topped with fresh Pico de Gallo- make your own or get it from your local grocery deli aisle. They’re also great for leftovers!
Ingredient Notes for Veggie Black Bean Enchiladas
- Black Beans: These small, shiny legumes are rich in flavor, full of plant-based protein, and incredibly versatile. They easily absorb the seasonings of whatever dish they’re in—making them a great base for spice-rich meals like enchiladas. I typically use canned beans for the sake of convenience and time. I recommend draining them through a colander and giving them a quick rinse.
- Zucchini: Zucchini is a tender summer squash that’s beloved for its mild flavor, versatility, and nutrient-rich profile. Zucchini can be grilled, roasted, sautéed, spiralized, baked into breads, or blended into soups, making it one of the most adaptable vegetables in the kitchen. It’s also a great source of vitamin C and potassium.
- Corn: I am a big fan of frozen corn. It is so much healthier and crunchier than canned and just as healthy as fresh. Plus, it’s a huge time saver. If you want to use fresh, I like to cook the ears in the oven and roast them on the grill or gas burner.
- Tortillas: I prefer corn tortillas when making enchiladas. The firm texture holds up well to the sauce without getting mushy like flour tortillas can.
- Enchilada sauce: For the sake of convenience, I use a canned sauce. There are many brands out there with different flavor profiles and levels of heat. Choose what sounds good to you.
- Leafy greens: I try to add greens to every meal when possible. Dark leafy greens are full of vitamins, minerals, and antioxidants. Research has shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of breast, skin, and stomach cancer and decrease the risk of heart disease. There are many varieties of leafy greens, but I typically use a blend of spinach, kale, and chard called Super Greens which I can buy at my local HEB grocery store. If you don’t live in Texas, look for something similar at your local grocery store.
- Pico de Gallo: Make your own or use store-bought if available. Sometimes you just want to get dinner done in a short amount of time which makes premade pico worth the extra price. If you want to make your own Pico, it is essentially diced tomatoes, diced white onion, cilantro, salt, and lime juice. Choose whatever works best for you.
- Cheese: Vegan or dairy, it’s your choice. I use real cheese in this one so my husband doesn’t complain. If you opt for vegan cheese, this non-dairy cheese is my go-to.
Cooking Tips
- I like to get a little char on the zucchini when I first put them in, which means leaving them alone for the first 3 or so minutes. Then you can stir or flip them to ensure they are cooked on both sides.
- Once you have all your ingredients cooked in the skillet, I highly recommend transferring them to a separate bowl and allowing them to cool slightly. I add the cheese after the mixture has cooled as I want the cheese to melt in the oven not before in the bowl. Allowing the mixture to cool also prevents the tortillas from breaking.
- It’s also very important to prepare the tortillas by heating them in the microwave while wrapped in a damp paper towel. I usually heat six tortillas at a time. One of the biggest challenges in making enchiladas is preventing your tortillas from cracking.
- Once you pull out your casserole dish, remove the foil gently. Please allow these beautiful enchiladas to cool for at least 10 minutes. Otherwise, they are likely to fall apart as you remove them from the dish.
- Use a spatula to serve these on a plate and top with pico, cilantro, or whatever you prefer. Enjoy!
Veggie Black Bean Enchiladas
Course: Dinner, Recipes6
servings25
minutes30
minutesIngredients
2 small zucchini, cut into half-moon pieces
1 can black beans, drained and rinsed
1 cup frozen corn
12 corn tortillas
1 cup diced onion
2 clove garlic, diced
2 cups of mixed greens, roughly chopped
1 can enchilada sauce
6 oz shredded cheese Mexican blend (regular or vegan)
Salt and Pepper
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Cumin
1/2 tsp Paprika
1/2 tsp Ground oregano
Fresh pico de gallo (store bought is fine)
Cilantro and lime wedge, for garnish
Directions
- Add a small amount of oil to the skillet and allow it to become medium hot. Add in the diced zucchini and try to spread flat the best you can. Wait 2- 3 minutes before stirring. Continue to cook the zucchini for another 2-3 minutes. Zucchini should be firm, not soft.
- Add onion and garlic and cook for a few more minutes. Add in beans, frozen corn and seasonings and heat through. Add in chopped mixed greens. Allow to cool.
- Transfer the skillet contents to a large bowl. Add 1/4 of the can of enchilada sauce and mix together. Add 4-5 oz of cheese to the mixture and stir. Pour a small amount of the sauce into the bottom of a 13 x 9 casserole dish and spread it out. Begin assembling enchiladas.
- Wrap tortillas in a damp paper towel and microwave for a minute to keep them pliable. Add one large spoonful of filling into the tortillas, roll and place into the dish.
- Once all of the tortillas have been assembled, pour the rest of the enchilada sauce over the enchiladas. Sprinkle the remaining cheese on top. Cover with foil and bake at 350 for 30 minutes.
- Top with salsa, pico de gallo, or guacamole along with cilantro and lime wedge for garnish.
