Black Bean Zucchini Enchiladas are filled with healthy ingredients and comes together in 30 minutes! These are the perfect family dinner!
Thse enchiladas are the perfect healthy recipe and super delicious. They're vegetarian, so it’s perfect for meatless Monday, vegetarians, or if you just want to leave the meat out one night. Leaving the meat out not only saves calories, but it also saves money and the time you would spend preparing it. Vegetarian Black Bean Zucchini Enchiladas are the perfect healthy easy dinner!
Pair these enchiladas with lime rice or Mexican street corn salad along with a Strawberry Margarita for the perfect meal!
Looking for a meat version? Try these Chicken Slow Cooker Enchiladas!
How to make Black Bean Zucchini Enchiladas:
**scroll down for full ingredients list and printable directions**
- Preheat oven to 400 degrees F and spray large baking dish with non stick spray, then add some of enchilada sauce to the bottom.
- In a large skillet, add olive oil and garlic and saute. Then add zucchini, cumin, chili powder, and 2 green onions and cook. Add the cilantro and black beans and cook. Add some of the grated cheese and stir to combine, then remove from heat and set aside.
- Add about ¼ cup of the mixture to the center of each tortilla, then wrap closed. Place tortilla in the baking dish, seam side down. Repeat until all enchiladas are made.
- Pour the remaining enchilada sauce on top of the enchiladas. Sprinkle remaining cheese over the center.
- Place in oven and cook until cheese is melted. Remove from oven, top with chopped green onions and greek yogurt if desired. Serve immediately.
Tips for making the enchiladas:
- Make sure when you are making these Black Bean Zucchini Enchiladas, that you let the zucchini dry out. You want to squeeze the water out to make sure it’s as dry as possible.
- I actually like ringing the zucchini out in a clean microfiber towel.
- I also recommend using your food processor to grate the zucchini; it makes like so much easier!
- I also recommend making your own enchilada sauce. I LOVE my Easy Chipotle Enchilada Sauce for this recipe, but hey, if you don’t have the extra few minutes, just use canned – no big deal.
- Keep your Mexican food on the healthier side; use Greek yogurt in place of sour cream – it’s an awesome replacement and adds lots of extra protein.
I typically whip up a big tray of these Black Bean Zucchini Enchiladas, and eat them throughout the week. I do NOT recommend freezing these as the zucchini will fill back up with water and then get soggy after you defrost.
What to serve alongside these Black Bean Zucchini Enchiladas:
If you like Mexican food as much as I do, then you should check out these other recipes from Domestic Superhero:
- Copycat Taco Bell Mexican Pizzas
- One Pot Cheesy Mexican Pasta
- Mexican Baked Eggs
- Mexican Quinoa Bowls
- Crispy Black Bean Tacos
Black Bean Zucchini Enchiladas are filled with healthy ingredients and comes together in 30 minutes! These are the perfect family dinner!
- 1 teaspoon olive oil
- 2 cloves garlic , crushed
- 2 medium zucchinis , grated and dried
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 2 stalks green onions , chopped
- ¼ cup cilantro , chopped
- 14 ounce can black beans , rinsed and drained
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 ½ cups grated colby jack cheese
- 8-10 small flour tortillas (taco size)
- 1 cup enchilada sauce (see my recipe above, or canned)
- green onions , chopped (for topping)
- greek yogurt (for topping)
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Preheat oven to 400 degrees F. Spray large baking dish with non stick spray, then add ¼ cup of enchilada sauce to the bottom, spreading out on the bottom; set aside.
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In a large skillet, add olive oil and garlic, saute for 30 seconds over medium heat. Add zucchini, cumin, chili powder, and 2 green onions; cook for 3-4 minutes, stirring occasionally. Add cilantro and black beans, cook for 2 more minutes. Add ½ cup of the grated cheese (saving rest), and stir to combine. Remove from heat and set aside.
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Add about ¼ cup of the mixture to the center of each tortilla, then wrap closed. Place tortilla in the baking dish, seam side down. Repeat until all enchiladas are made.
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Pour the remaining enchilada sauce on top of the enchiladas. Sprinkle remaining cheese over the center.
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Place in oven and cook for 15-20 minutes or until cheese is melted.
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Remove from oven, top with chopped green onions and greek yogurt if desired. Serve immediately.
First published July 2016. Updated June 2023.
Beth says
This looks absolutely delicious. I love the addition of the zucchini with the black beans. Looks fantastic!
Katie says
Such a good vegetarian option! I love how easy these are to throw together also.
Sharina says
This black bean zucchini enchiladas recipe is my new go-to recipe. It is so easy to make and turned out soooo delicious and pleasing. Everyone was filled and had fun!
Erin | Dinners, Dishes and Dessert says
Such an amazing meal! Can't wait to make this!
Barbara T says
Fantastic! Everyone loved it. I can't wait to make it again when my zucchini comes in!
katerina @ diethood.com says
This is such an incredible meal!! My family loves it!
Beti | easyweeknightrecipes says
Such an amazing meal!! I can't wait to try it!
Catalina says
I try to eat more often vegetarian and I am looking for new recipes! These enchiladas are perfect for me!
Sandra says
It was a huge hit at my house! Everyone really loved it!
Allyson says
So glad to hear that!
Alicia says
My whole family loves these healthy vegetarian enchiladas! I love that they're not too loaded with cheese, and that I don't have to feel guilty eating them