I make these enchiladas all the time when I want something hearty but still veggie-forward.
The black beans and zucchini soak up all that yummy enchilada sauce, and the melty cheese on top? So satisfying.
This recipe is super easy, uses simple ingredients, and makes great leftovers.

What You’ll Need
- 2 medium zucchinis, diced small
- 1 (15 oz) can of black beans, drained and rinsed
- 1 ½ cups shredded cheddar cheese (or Mexican blend)
- 1 ½ cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 8 small flour or corn tortillas
- Optional toppings: sour cream, chopped cilantro, avocado

Why I Love This Recipe
These enchiladas are a regular in my house. They’re filling but fresh, thanks to all the veggies.
- It’s an easy way to sneak in zucchini (and use up summer garden overload!).
- You get melty cheese, bold flavors, and cozy vibes in every bite.
- It’s all pantry and fridge staples.
- You can make it ahead, and it reheats like a dream.

🍴Servings + Time
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Why This Recipe Works (Quick Science)
Zucchini holds a lot of water, so chopping it small and lightly cooking it first helps keep the enchiladas from getting soggy. The black beans add protein and fiber and absorb the bold flavor of the enchilada sauce. The cheese on top acts like a gooey seal, locking everything in.
Meal Plan Ideas
- Dinner Night: Serve with rice or a side salad.
- Lunch Leftovers: Reheat in the oven or microwave.
- Meal Prep: Roll and refrigerate ahead, then bake when ready.
Pro Tips
- Dice zucchini small so it cooks evenly and blends with the beans.
- Warm tortillas before rolling — this keeps them from cracking.
- Don’t overfill — 2–3 tablespoons per tortilla is perfect.
- Spoon some sauce under the rolled tortillas so they don’t stick.
- Broil the last few minutes if you like your cheese extra bubbly.
Tools Needed
- Large skillet
- Baking dish (9×13)
- Wooden spoon or spatula
- Knife and cutting board
- Small bowls for spices
- Measuring cups and spoons
Substitutions and Variations
- Use pinto beans instead of black beans.
- Swap cheddar for pepper jack or vegan cheese.
- Add corn, spinach, or sautéed onions to the filling.
- Try green enchilada sauce for a tangier version.
Make-Ahead Tips
- Roll the enchiladas and store them (unbaked) in the fridge for up to 24 hours.
- Freeze pre-assembled enchiladas without sauce; add sauce before baking.
How to Make Black Bean Zucchini Enchiladas
1. Sauté the zucchini
Heat a little oil in a skillet. Add the diced zucchini and cook for 5–6 minutes until softened and slightly golden. Season with a pinch of salt.

2. Add the black beans and spices
Add the drained black beans, cumin, garlic powder, smoked paprika, and black pepper to the skillet. Stir and cook for 2–3 minutes.

3. Warm the tortillas
Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm in a dry pan for 20 seconds per side.

4. Roll the enchiladas
Spoon 2–3 tablespoons of the black bean and zucchini filling into each tortilla. Sprinkle a little cheese inside, roll it up tight, and place seam-side down in a greased baking dish.

5. Add sauce and cheese
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese all over the top.

6. Bake
Bake at 375°F (190°C) for 20–25 minutes, until the cheese is melted and bubbly. Optional: Broil for 2 minutes to brown the top.

7. Garnish and serve
Top with sour cream, chopped cilantro, or avocado. Serve warm and enjoy!

Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F for 10–15 minutes or microwave until warm.
- You can freeze individual portions wrapped in foil for easy lunches.
Common Mistakes
- Skipping the pre-cook on zucchini: Makes the enchiladas watery.
- Overstuffing: Can cause tortillas to tear or unroll.
- Using cold tortillas: They crack when you try to roll them.
What to Serve With
- Cilantro lime rice or Spanish rice
- Simple green salad with lime vinaigrette
- Chips and guac or salsa
- Corn on the cob
FAQ
Can I use corn tortillas?
Yes! Just warm them well first to keep them from tearing.
Is this spicy?
Not really! You can spice it up with jalapeños or spicy sauce if you want.
Can I make this vegan?
Totally. Use dairy-free cheese and double-check your enchilada sauce is vegan-friendly.
How do I freeze it?
Wrap unbaked enchiladas (without sauce) tightly and freeze. Add sauce before baking.
Time to Get Cooking
These enchiladas are the kind of meal that feel like a treat but don’t take all night. I hope you give them a go and love them as much as I do. If you try it, drop a comment — I’d love to hear how it turned out or help with any questions!