Enchiladas have always been one of my comfort meals, but these days I like to make sure they are packed with veggies too. These zucchini black bean enchiladas absolutely meet that brief, and best of all they are also super tasty. Plus, if you don’t go overboard on the cheese they are pretty healthy too!
Ingredients List
- Medium onion
- 3 cloves garlic
- 2 medium red capsicums
- 2 medium zucchini
- Can corn
- 1tbs smoked paprika
- 2tsp cumin
- 1tsp ground coriander
- Pinch chilli powder
- Can of black beans
- 2 cups baby spinach
- 2 cups enchilada sauce (this one is my go-to)
- 10 tortillas
- Cheese
- Coriander, avocado, hot sauce to serve
Steps
- Preheat oven to 200C
- Dice the onion and mince the garlic and set aside
- Dice the red capsicum and zucchini and set aside
- Heat some oil in a large frypan and cook the onion until translucent, then add the garlic and cook for a further minute
- Add the capsicum, zucchini and drained corn along with the spices and stir to combine. Cook for 5 minutes, or until the vegetables are tender
- Add the drained black beans, spinach and one cup of the enchilada sauce and stir to combine, cooking until the spinach is wilted
- Spoon half the remaining enchilada sauce into the bottom of your baking dish
- Warm the tortillas and spoon in the vegetable mixture, roll up and place seam side down in the dish
- Repeat and then spoon over the remaining enchilada sauce and sprinkle with cheese
- Cover with foil and bake for 15 minutes
- Remove the foil and bake for a further 5-10 minutes, until lightly golden and the cheese is melted
I seriously love these zucchini black bean enchiladas. Not only do you get plenty of veggies, but the black beans mean they are nice and filling too. You can make the filling mixture in advance if need be, just reheat it before filling your enchiladas to make sure it will be fully heated through. If you do that this makes for an even quicker and easier mid-week meal!
You can easily make these zucchini black bean enchiladas vegan friendly by using a dairy-free cheese, that’s the only change you’ll need! Then you can top them with anything that takes your fancy – avocado and coriander are a no brainer for me, along with some hot sauce of course. Delicious!
Are you an enchilada fan? I recommend giving these zucchini black bean enchiladas a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!