Black Bean Zucchini Enchiladas

These Black Bean Zucchini Enchiladas are one of those go-to comfort meals that are hearty, cheesy, and loaded with flavor.

It’s a great way to sneak in veggies and still feel like you’re eating something super satisfying.

Everything gets wrapped up in soft tortillas, covered in enchilada sauce and melted cheese—what’s not to love?

Why I Love This Recipe

I started making these when I had a ton of summer zucchini to use up and wanted something that didn’t feel like just another veggie side dish. These enchiladas feel like a full-on meal. They’re cozy, filling, and taste even better the next day. Here’s why I keep coming back to them:

• Super filling with protein-packed black beans
• Comfort food vibes without being too heavy
• You can make it ahead for meal prep
• It freezes well
• Leftovers are awesome

Serves: 4 (2 enchiladas per serving)
Cook time: 45 minutes

What You’ll Need

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 ½ cups shredded Mexican blend cheese
• 8 small flour or corn tortillas
• 2 cups red enchilada sauce
• 2 tablespoons chopped cilantro (optional for topping)
• Sour cream for serving (optional)

Tools Needed

• Large skillet
• 9×13 baking dish
• Wooden spoon
• Measuring cups and spoons
• Cutting board and knife
• Mixing bowls
• Aluminum foil

Pro Tips

• Warm the tortillas slightly before filling so they don’t crack
• Don’t overfill or they’ll burst while baking
• Use a non-stick or lightly oiled baking dish for easy clean-up
• Let the enchiladas rest 5 minutes after baking to firm up
• You can double the recipe and freeze half before baking

Substitutions & Variations

• Swap black beans with pinto beans
• Use corn tortillas for a gluten-free version
• Add corn or spinach to the filling for more veggies
• Use green enchilada sauce instead of red
• Make it spicier by adding jalapeños or chipotle

Make-Ahead Tips

• Make the filling a day ahead and store it in the fridge
• Assemble enchiladas and refrigerate (unbaked) up to 24 hours
• Freeze before baking, then bake straight from frozen (add 10–15 mins to bake time)

Let’s Make Black Bean Zucchini Enchiladas

Step 1: Sauté onion and garlic

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 small diced onion and cook for 2–3 minutes until soft. Add 2 minced garlic cloves and sauté for another 30 seconds until fragrant.

Step 2: Add zucchini and cook

Stir in 1 medium diced zucchini. Cook for 5–7 minutes until zucchini is softened and lightly golden.

Step 3: Add black beans and spices

Add 1 can of drained black beans, 1 teaspoon cumin, ½ teaspoon chili powder, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Stir everything together and cook for 2–3 minutes so flavors blend.

Step 4: Assemble enchiladas

Spoon 2–3 tablespoons of filling down the center of each tortilla. Add a sprinkle of shredded cheese (use about ¾ cup total here). Roll them up and place seam side down in a 9×13 baking dish with a thin layer of enchilada sauce at the bottom.

Step 5: Pour sauce and top with cheese

Pour remaining enchilada sauce (about 1 ½ cups) over rolled tortillas. Sprinkle remaining ¾ cup cheese evenly on top.

Step 6: Bake

Cover with foil and bake at 375°F for 20 minutes. Remove foil and bake another 5–10 minutes until cheese is bubbly and golden.

Step 7: Garnish and serve

Let cool for 5 minutes. Top with chopped cilantro and a dollop of sour cream before serving.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 4 days
• Reheat in the microwave or oven at 350°F until hot
• Freeze individual portions for easy lunches

Macros (Per Serving: 2 enchiladas)

Calories: 420
Protein: 17g
Carbs: 42g
Fat: 20g
Fiber: 8g

Why This Recipe Works (Quick Science)

Black beans bring plant-based protein and fiber, which keeps you full. Zucchini adds moisture and texture without needing extra fat. Heating spices in the pan before baking helps bring out their natural oils and flavor, making the whole dish more aromatic. Cheese on top helps trap heat and locks in moisture while baking.

Common Mistakes

• Overstuffing the tortillas—leads to tearing
• Using cold tortillas—they’ll crack when you roll
• Not draining beans—adds too much moisture
• Skipping the rest time—makes them fall apart

What to Serve With

• Simple green salad with lime vinaigrette
• Cilantro-lime rice
• Chips and guacamole
• Roasted corn on the cob
• Iced hibiscus tea or lime agua fresca

FAQ

Can I use frozen zucchini?
Yes, but thaw it first and drain any extra liquid.

Can I make it vegan?
Use dairy-free cheese or skip the cheese altogether—it’s still good.

How spicy is it?
Mild. You can spice it up by adding jalapeños or hot sauce to the filling.

Can I freeze it after baking?
Yes, but it’s better to freeze before baking for best texture.

Final Thoughts

These black bean zucchini enchiladas are a solid go-to when you want something filling, cheesy, and packed with veggies. If you make it, I’d love to hear how it turned out or if you made any fun twists. Drop a comment with your version!