Black Bean Zucchini Enchiladas

side view of enchiladas with lemons in background

These were clear out the fridge enchiladas. Zucchini on it’s last legs? Tortillas on the verge of being crushed to smithereens in the freezer? Leftover enchilada sauce? Check, check, check. 

Also they are just a delicious vegetarian meal that makes you feel full and satisfied. 

This pandemic is really making me creative with using up stuff I already have to decrease grocery store trips. These are super easy to make – the veggies you roast all together in a pan and then mix them in to the rest of the filling ingredients! If you have store-bought enchilada or taco sauce, that works perfect. You can also use a recipe (see ingredients) to make your own at home if you feel so inclined. The one there is delicious!

Try out this recipe! Stay safe everyone <3.

top view of enchiladas with lemons, sour cream

Black Bean Zucchini Enchiladas

Print Recipe
Serves: 4 Cooking Time: 40-50


  • 3 zucchini, chopped large dice
  • 1 large onion, diced
  • zest of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • pepper
  • 1 can black beans (541ml) drained and rinsed (about 2 cups)
  • 3/4 cup crumbled feta cheese or goat cheese
  • 3 cups chopped spinach
  • chili flakes (optional)
  • 8, 8-inch whole wheat tortillas
  • 2 cups Pre-made enchilada sauce or use this recipe

  • To Serve:
  • 2 avocados, sliced
  • handful of chopped cilantro
  • sour cream



Preheat oven to 425 degrees F. Add zucchini and onions to a rimmed baking sheet. Add lemon zest, oil, salt, and pepper. Toss to combine.


Bake for about 20-30 minutes until the onions and zucchini are tender and starting to blister on the edges. Turn down the oven temperature to 350 degrees F.


In a large bowl, add the black beans, chopped spinach, chili flakes, and roasted zucchini and onion mixture. Toss to combine and adjust seasoning with salt and pepper.


Add about 1/2 cup of enchilada sauce to the bottom of a 9x14inch baking pan (or 2 smaller pans).


Evenly distribute filling between the 8 tortillas. Roll tightly, and place in the baking pan seam side down. spread the rest of the enchilada sauce down the middle of the tortillas. Scatter some extra crumbled feta on top.


Bake for 25 minutes or until the tortillas are starting to crisp on top.


Serve with sliced avocado, sour cream or greek yogurt, and cilantro if desired.

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