Roasted Zucchini and Black Bean Enchiladas

These enchiladas are just so tasty and so simple.

As I’ll mention in the recipe, I like to only bake the amount of enchiladas that I think will be eaten, because once it’s all put together they tend to get a little soggy if they have to sit in the fridge. Also, the enchilada sauce makes a big enough batch to freeze half of it for a an entire second recipe of the zucchini filling.

Sometimes I splurge and add feta, but they’re great without it (and vegan without it).

From Sprouted Kitchen.


Roasted Zucchini and Black Bean Enchiladas

Serves 4


3 large zucchini/summer squash, 1/4” dice (about 4 cups once chopped)

1 1/4 tsp. Chipotle

Juice of 1 lemon

1/2 of a small red onion, finely chopped

1 15 oz. can/ 2 cups black beans, rinsed and drained

A few tablespoons of feta (optional)

10ish tortillas (the amount will depend on how full you stuff them)

Enchilada sauce ingredients:

25 oz. tomato sauce, canned

1 sweet onion, sliced

1 clove garlic

1 jalapeno

3/4 tsp. chili powder

3/4 tsp. cumin

1/2 tsp. oregano

1/4 tsp. thyme

2 tbsp. fresh cilantro

2 tbsp. white wine vinegar

3/4 c. vegetable stock

¼ pound of tofu

Coarse salt and ground pepper

1 tsp. of sugar


2 avocados



Preheat oven to 425′.

Toss the diced zucchini with lemon juice and chipotle, then spread out on a rimmed baking tray and roast for about 30 minutes (until edges are brown). Let cool. Turn oven down to 375’.

While the zucchini is roasting, blend all of the enchilada sauce ingredients together until smooth.

In a large mixing bowl, combine the onion and black beans. Mix in the crumbled feta. Add the cooled zucchini and toss everything together.

Pour ½ cup of the enchilada sauce into an oven proof dish (I use different sizes depending on how many I’m feeding. I try to only cook as many enchiladas as I’ll need for each meal because they get a bit soggy once you have to refrigerate them. For 2 people I might use a 9×9 but for 4 or more I’d use a 9×13). Fill each tortilla with a heaping portion of the filling mixture and roll it up like a taquito. Put it in the dish with the seam facing down. Continue until you filled the whole dish (you may have leftover filling). Pour another ½ cup or so of sauce over the top and then bake for 20 minutes. Let stand for 5 minutes before serving.

Serve with diced avocado and a generous squeeze of lime.



One comment

  1. […] that are frequently on the menu in the Richardson home… Spicy Tofu Tacos with Avocado Cream, Roasted Zucchini and Black Bean Enchiladas, Sweet Potato and Black Bean Burritos Covered in Guacamole… Just to name a few. However, I […]

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