These have become a family favorite. My college roommate and I served them to a vegetable-phobic friend of ours, whose happily surprised response was, “Whoa, I guess vegetables can taste good, under the right circumstances!” You can roll the enchiladas individually, as is traditionally done, but we’ve found that they hardly ever stay that way by the time they reach your plate, so we keep life simple and just build layers.
Chef’s note: This recipe is vegan if you choose the right cheese. GoVeggie brand makes some that are vegan and some that are simply lactose-free but include whey, which is still derived from milk and therefore not vegan. Make sure you choose a GoVeggie or Daiya (or other brand of your choice) cheese that is actually vegan.
Allergy note: This recipe is gluten-free as long as you make sure your corn tortillas are gluten-free. (Beware, some are not! Some are not even vegan. Read those labels, folks!) If you don’t need this to be gluten-free, you could substitute whole wheat tortillas for the corn tortillas. Either way works.
- 1-2 teaspoons canola or olive oil
- 2 medium-large zucchini, skinned and diced
- 3/4 of a red bell pepper, de-seeded and diced
- 1-2 tomatoes, diced, or 1/2 tub of grape tomatoes cut in quarters, or 1 can (15 oz.) diced tomatoes, drained
- 1 bag (10 oz.) frozen corn
- 1 can (15 oz.) black beans, low-sodium, rinsed and drained
- 2 Tbsp. dried minced onion
- 3 cups mild enchilada sauce or one jar (15 oz.) of mild green salsa
- 8 taco-sized gluten-free corn tortillas
- 2 cups (one bag) shredded vegan cheese (such as Daiya), flavor of your choice
- Large high-sided skillet
- 9×13 baking dish
- Aluminum foil
- Over medium heat, heat oil in a large skillet. Saute zucchini, red pepper, and corn for 5 minutes or until tender.
- Remove skillet from heat and stir in black beans, tomatoes, and minced onion.
- Preheat oven to 350 degrees F. Grease the 9×13 baking dish.
- Spread 1/3 of the enchilada sauce or salsa evenly over the bottom of the baking dish.
- Assemble the layers like this, starting at the bottom, after the sauce:
• Tortillas (broken into pieces so they lay out flat in a single layer, completely covering the dish)
• 1/2 veggie mixture
• 1/3 cheese
• 1/3 remaining sauce
• Remaining veggie mixture
• 1/2 remaining cheese
• 1/2 remaining sauce
• Remaining tortillas
• Remaining sauce
- Cover with aluminum foil. Bake at 350 degrees F for 30 minutes.
- Remove foil, top with remaining cheese, and bake uncovered for 10 more minutes.
Inspired by Cooking Light’s Black Bean, Corn, and Zucchini Enchiladas recipe on myrecipes.com.