This is a delicious, fresh and tasty recipe for zucchini enchiladas. This recipe require some time, but is totally worth it! They are both vegan and gluten free. They can be served as appetizers or main course. Or why not make a double or tripple batch and use them for meal prep purpose.
This dish is one of my all time favorite dishes! I love it because you can fill them with whatever you like, they are filling and so tasty. But I prefer making mine using zucchini stripes instead of regular tortilla bread. I think that the tortilla bread sometimes takes over a bit and makes the enchiladas a bit boring. It’s can easily turn a big and dry dish of baked bread with just a little filling in it. For me the focus and what Im really after is the filling and the melted cheese. And therefore I don’t find the tortilla bread adds anything to the dish so I simply just replaced it with zucchini slices instead. This enchilada is made with black beans, sweet potato, red bell pepper and lots of spices. I prefer my enchiladas a bit spicy, therefore added lot of chili in it, but that can be adapted according to taste. Then the second most important part is the cheese! No enchiladas without a lot of melted cheese. For these enchiladas I chose to use two different vegan cheese. One regular yellow cheese and one vegan “feta cheese”. I love how they compliment each other and adds so much taste and texture to this dish. These enchiladas can easily be adapted according to taste and preferences.
A few tips:
- I sliced my zucchini using a mandolin. Slice them thinly, but not too thin, then they might break. I sliced them on thickness 3 out of 4 on my mandolin.
- Make sure that the zucchini slices overlap each other so the filling doesn’t spill out.
- Use a good quality tomato sauce, it makes a big difference since the sauce is kind of the main ingredients together with the beans and sweet potatoes.
- These enchiladas can be stored in the fridge for up to four days.
Ingredients for these Zucchini Enchiladas with Black Beans:
- Olive oil
- Tomato sauce
- Black beans
- Sweet potato
- Garlic cloves
- Yellow onion
- Red bell pepper
- Fresh chili
- Smoked paprika powder
- Dry oregano
- Ground cumin
- Garlic powder
- Black pepper
- Yellow vegan cheese
- Vegan feta cheese
Zucchini Enchiladas with Black Beans (Vegan & Gluten Free)
- 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.
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