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Zucchini Enchiladas with Black Beans (Vegan & Gluten Free)

These zucchini enchiladas are delicous, healthy and so tasty
Course Main Course, Main Dish
Cuisine Mexican
Keyword Easy, Gluten-Free, Lower Carb, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 enchiladas


  • 2 Zucchini thinly sliced into 18-24 slices
  • Olive oil
  • 1 cans Tomato sauce
  • 1 can Black beans rinsed and drained
  • 1 Sweet potato diced
  • 2 Garlic cloves finely chopped
  • 1 Yellow onion chopped
  • 1 Red bell pepper finely diced
  • 1 Fresh chili finely chopped
  • 1 tsp Smoked paprika powder
  • 1 tsp Dry oregano
  • 1 tsp Ground cumin
  • 1 tsp Garlic powder
  • Salt, to taste
  • Black pepper, to taste
  • 1-2 dl Yellow vegan cheese shredded
  • 1/2 package Vegan feta cheese crumbled


  • Preheat the oven to 200 degrees Celcius.
  • Put the diced sweet potato in the oven and let it bake for 10 minutes, or until soft.
  • Meanwhile preheat a nonstick pan over medium heat with some olive oil.
  • Add chopped onion and let it fry for 2-3 minutes, until it starts to get soft and a little browned.
  • Add garlic, red bell pepper and chili to the pan and fry for another 2 minutes.
  • Add smoked paprika, oregano, ground cumin and black beans and let it fry for 5 minutes.
  • Add the canned tomatoes and let it shimmer for 10-20 minutes.
  • Take out the sweet potatoe from the oven when ready and add into the black bean stew and let it cook during the remaining time in the sauce.
  • Meanwhile slice the zucchinis thinly, but not too thin. I used a manolin and had it on thickness 3 out of 4.
  • Lay out 3-4 slices of the zucchini, slighly overlapping. Top with the bean stew, roll up and transfer to a baking dish. Repeat with remaining zcchini slices.
  • Pour the remaining stew over the enchiladas and top with the two cheeses.
  • Bake in the oven for 15 minutes.
  • Higher the temperature to 225 degrees Celsius and bake for another 5 minutes, or until the cheese is starting to get golden brown.