Black Bean & Zucchini Enchiladas


  • 1 tsp olive oil
  • 2 cloves garlic , crushed
  • 2 medium zucchinis , grated and rung out dry
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 2 medium scallions , chopped
  • 1/4 cup cilantro , chopped
  • 1 can black beans , rinsed and drained
  • kosher salt and fresh ground pepper
  • 1 1/2 cups colby jack cheese , grated
  • 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)


  1. Preheat oven to 400 degrees F. Spray large baking dish with non stick spray, then add 1/4 cup of enchilada sauce to the bottom, spreading out on the bottom; set aside.

  2. 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 1/2 cup of the grated cheese (saving rest), and stir to combine. Remove from heat and set aside.

  3. Add about 1/4 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.

  4. Pour the remaining enchilada sauce on top of the enchiladas. Sprinkle remaining cheese over the center.

  5. Place in oven and cook for 15-20 minutes or until cheese is melted.

  6. 6. Remove from oven, top with chopped scallions and greek yogurt if desired. Serve immediately.