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Vegan Zucchini Enchiladas

Creamy Vegan Zucchini Enchiladas for Cozy Comfort Dining

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Enjoy these Creamy Vegan Zucchini Enchiladas, a comfort food delight featuring savory zucchini and black beans.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Zucchini, sliced Drain well for better texture
  • 1 can Black Beans, drained Packed with protein
  • 1 teaspoon Cumin Essential for flavor
  • 1 teaspoon Chili Powder Essential for flavor
  • 1 cup Jalapeños, optional For added spice
Enchiladas
  • 8 pieces Corn Tortillas Warm them up for easier rolling
  • 2 cups Enchilada Sauce Homemade or store-bought
  • 1 cup Vegan Cheese, optional Nutritional yeast can be used

Equipment

  • Large skillet
  • baking dish
  • Microwave

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat a splash of oil and sauté sliced zucchini for 5-7 minutes until tender.
  3. Mix in drained black beans, cumin, chili powder, and jalapeños.
  4. Warm the corn tortillas in a microwave for about 30 seconds.
  5. Spoon filling onto each tortilla, roll them up, and place seam-side down in a greased baking dish.
  6. Pour enchilada sauce over the rolled enchiladas and sprinkle with vegan cheese.
  7. Bake for 20-25 minutes until bubbling and golden brown.
  8. Remove from the oven, cool briefly, and garnish as desired.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Drain zucchini well and warm tortillas before filling for best results. Customize spices to your preference.

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