Deliciously Creamy Vegan Zucchini Enchiladas You'll Love

This Vegan Zucchini Enchiladas recipe offers creamy goodness and satisfying flavor, perfect for any dinner occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Cooling Time 5

Total Time 1 5

Servings: 8 enchiladas

Course: Dinner

Cuisine: Mexican

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

4 medium Zucchini Remove excess water
2 cups Black Beans Drained
1 teaspoon Cumin Adjust to taste
1 teaspoon Paprika Adjust to taste

For the Assembly

8 pieces Corn Tortillas
2 cups Enchilada Sauce Store-bought or homemade
1 cup Vegan Cheese Optional, can substitute with cashew cream or nutritional yeast

For the Kick

1 small Jalapeño Optional, adjust to taste
1/4 teaspoon Cayenne Optional, adjust to taste

Equipment

Oven
Baking Dish
Mixing Bowl
Knife
Towel

Method

Preparation Steps

Preheat your oven to 180°C (350°F).
Slice the zucchini into thin rounds, sprinkle salt, and let sit for 10 minutes to draw out moisture.
Combine black beans, spices, and a generous amount of enchilada sauce in a mixing bowl.
Take a corn tortilla, layer with zucchini slices and black bean mix, and roll it seam-side down in a baking dish.
Pour remaining enchilada sauce over the top and sprinkle with vegan cheese, if using.
Bake for 25-30 minutes until sauce is bubbling and top is golden.
Let cool for a few minutes before serving, and top with cilantro or avocado.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 400mgPotassium: 450mgFiber: 7gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

These enchiladas are not only delicious but also a healthy option! Feel free to adjust the spice level and experiment with fillings.

Tried this recipe?

Let us know how it was!