Vegan Black Bean + Roasted Zucchini Enchiladas

Several years ago, I used to LOVE making (and eating) these Roasted Zucchini, Black Bean and Goat Cheese Enchiladas.  Now that I don’t eat dairy or wheat, I finally figured out a way to enjoy the same great recipe, just with a few tweaks. I also finally found a great enchilada sauce, making this recipe one of the best I’ve made in a long time.  I will say there’s really no great vegan alternative for goat cheese, but even without that extra creamy layer, this is a great enchilada recipe, that I think even your dairy-loving friends will enjoy!

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Vegan Roasted Zucchini + Black Bean Enchiladas

adapted from Sprouted Kitchen

makes about 26 mini size enchiladas


2 zucchini, diced into 1/4 inch pieces

1 1/4 tsp lemon pepper

2 tsp olive oil, plus more for brushing enchiladas with (about 1/2 tsp)

15 oz can black beans, rinsed and drained well

1/2 small red onion, finely diced

1/2 cup Daiya shredded cheddar, plus Daiya Cheddar wedge hand grated for top of enchiladas

16 oz. Enchilada sauce (I really like Frontera)

24-26 Mission Street Size Corn tortillas

Cilantro, chopped finely for topping

Avocado, cubed for topping

Lime juice, fresh or bottled (I like Santa Cruz Organic)


  1.  Preheat oven to 425.  In a medium sized baking sheet, lay out chopped zucchini.  With your hands toss with 2 tsp of olive oil and the lemon pepper.  Lay flat in a single layer and cook for about 20-25 minutes.  Once done, let cool.  Reduce oven heat to 375.
  2. While the zucchini is roasting, in a medium mixing bowl, toss together the black beans and red onion.  Gently mix in 1/4 cup of the Daiya shredded cheddar.  Once the zucchini is cooled for about 5 minutes, mix in with the rest of the mixture.
  3. In a large baking dish (9×12) lightly greased with Canola oil*, pour 1/2 cup of the enchilada sauce to coat the bottom of the pan.
  4. Using a warmed griddle pan, carefully warm the tortillas one by one.  The process I like to use is after I warm a tortilla, I put about 3/4 tbsp of the filling on the tortilla and roll tightly, like a taquito.  Place it seam side down in the baking dish.  Repeat until all tortillas are filled.  I got 26 when I made it last.  I also had about 1/2 of the bean mixture leftover.
  5. Once all the enchiladas are rolled, brush the tops of them with the remaining olive oil.
  6. Pour remaining enchilada sauce over the enchiladas to cover them.
  7. Sprinkle 1/4 cup of daiya cheddar shreds over the enchiladas.  Because they melt differently, I also grate some of the Daiya Cheddar wedge on top.
  8. Put enchiladas in the oven for 20 minutes.
  9. When enchiladas come out of the oven, squeeze a lime over the tops of the enchiladas. If using bottled lime juice (I like Santa Cruz Organic), I use a medicine dropper to drip it over the enchiladas.
  10. Serve warm, topped with cilantro and avocado.

*To grease the baking dish I spilled a little bit of canola oil in the dish, and then used a paper towel to spread it all over the dish.  Most of it gets soaked up in the paper towel, but the dish gets oiled a bit to make it less likely the enchiladas will stick to the pan.

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