Black Bean and Zucchini Enchiladas are an easy make ahead dinner. You can do everything before hand except for the final 20 minutes in the oven. They also reheat well and are great to have for leftovers. Even the meat eaters will be happy with this meal.
First I make the enchilada sauce.
When you add in the chili powder and water mixture, it sizzles and gets a bit steamy for a moment.
Mix it until everything is evenly dispersed. It will be pretty thick.
To finish off the enchilada sauce, mix in warm water (a tablespoon or so at a time) until the sauce is to the consistency of your liking. I tend to like my sauce on the thicker side, so I only add a couple tablespoons. You can easily add more if you want it a bit thinner.
After the enchilada sauce is finished, I cook the veggies.
Now its time to assemble the enchiladas. Start by spreading 1/2 a cup of the enchilada sauce on the bottom of the pan.
I slice just an inch or so off the top of my tortillas so that they fit into the pan without getting squished.
Then I add in the vegetable mixture and top with the goat cheese. You can also spread the goat cheese right on the tortilla before you add the vegetables. It can be a little challenging to “sprinkle” goat cheese.
Roll it up and place seam side down in the tray.
Once you have filled and rolled all the tortillas, top with the rest of the enchilada sauce.
Sprinkle with the remaining goat cheese and it is ready to go in the oven.
Black Bean and Zucchini Enchiladas
Cook Time: 25 minutes
Prep Time: 35 minutes
Total Time: 1 hour
For the sauce:
- 1 cup coconut oil (olive oil also works fine)
- 2 cloves of garlic, finely minced
- ½ cup. whole wheat flour
- ¼ cup + 2 Tbsp. chili powder dissolved in ¾ cup of hot water
- 2 teaspoons of sea salt
For the enchiladas:
- 1 tablespoon of coconut oil
- ½ of a red onion, diced
- 1 medium or 2 small zucchinis, diced
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn
- 4 oz. can of diced green chilies
- sea salt
- freshly ground black pepper
- 1 can of sliced black olives
- 8 whole grain tortillas
- 4 oz. goat cheese crumbles
- ½ cup of fresh cilantro, chopped
- First make the enchilada sauce: Heat a saucepan and add coconut oil and garlic. Add the flour and stir constantly until lightly browned. Stir the dissolved chili powder into the flour mixture.
- Continue stirring and add hot water to make the sauce as thick or thin as you wish. Add the sea salt.
- Preheat the oven to 375℉
- Next, prepare the filling for the enchiladas: In a large skillet heat 1 tablespoon of coconut oil over medium-high heat. Add red onion and cook for 3-5 minutes or until softened. Then, add diced zucchini and saute for 2-3 minutes. Season with sea salt and black pepper. Stir in black beans, corn, and green chilies. Remove from heat and add black olives and cilantro.
- In a 9×13 baking dish, spread about ½ cup of enchilada sauce.
- Lay out 8 tortillas and divide the filling between them and sprinkle with goat cheese (reserve 1 oz of goat cheese for topping). Roll enchilada and place in baking dish seam side down.
- Once all tortillas have been filled and place in baking dish, top with remaining enchilada sauce and goat cheese.
- Cover with foil and bake for 25 minutes. Let cool for 5 minutes and top with chopped cilantro.