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!
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)
- 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.
- 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.
- 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.
- 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.
- Once all the enchiladas are rolled, brush the tops of them with the remaining olive oil.
- Pour remaining enchilada sauce over the enchiladas to cover them.
- 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.
- Put enchiladas in the oven for 20 minutes.
- 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.
- 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.