May 26, 2025
Black Bean and Zucchini Enchilada Bake
Servings:
2
Difficulty:
This easy enchilada bake combines the three sisters: squash, beans, and corn. It comes together with pantry friendly ingredients and can easily be scaled up or down depending on how much you want to make. With 22 grams of protein and 15 grams of fiber per serving, this dish is sure to be a crowd pleaser, even if that crowd is just you.
Why you will love this recipe
Made with budget-friendly ingredients. These ingredients are affordable which makes this a great option if you are on a smaller grocery budget.
Works great for meal prep. This stores well in the fridge for a few days which makes it a good meal-prep option to make and reheat later in the week.
Rich in plant-based protein and fiber. Black beans are healthy sources of plant-based protein and soluble fiber which can help to balance blood sugar and keep you satiated for longer.
Ingredients
1 jalapeño
4 ounces cremini mushrooms
1 small zucchini
1/2 cup frozen corn
1 15-oz can black beans
1 tbsp taco seasoning
1/2 tsp salt
1 large handful spinach
4 6-inch corn tortillas
1/2 cup salsa
1/2 cup shredded vegan cheese, optional
Cilantro, pumpkin seeds, vegan sour cream, for topping
Method
PREP. Dice jalapeño into bite-sized pieces. Slice mushrooms and zucchini. Drain and rinse black beans. Cut tortillas into quarters. Preheat oven to 375F.
SAUTÉ VEGETABLES. Heat skillet over medium heat. Add a touch of oil to prevent sticking. Add jalapeño, mushroom, and zucchini. Cover and cook until mushrooms have lost most of their water and zucchini is lightly browned, about 5 minutes. Stir occasionally to ensure even cooking. Add corn, black beans, taco seasoning, salt, and spinach. Mix to coat all vegetables with seasoning. Cook until spinach wilts, about 3 minutes. Remove from heat.
LAYER. Place ¼ of your salsa on the bottom of a baking pan. Place one layer of tortilla pieces such that it completely covers the salsa layer. This should be about half of your tortilla pieces. Add black bean mixture on top of the tortillas. Spread into an even layer. Cover with remaining tortilla pieces. Pour over remaining salsa and spread to coat all tortilla pieces. Sprinkle over vegan cheese if using.
BAKE. Place dish in preheated oven. Bake until cheese is melted and sauce has slightly darkened in color, about 20 minutes.
SERVE. Top with cilantro, pumpkin seeds, and/or vegan yogurt/sour cream.
Frequently Asked Questions
What vegetables can I use in the enchilada bake? The vegetables are very customizable. Other great options would be kale, peppers, onions, or different types of mushrooms.
Do I have to use vegan cheese for the enchilada bake? The vegan cheese is optional and can be omitted if you do not have it and do not want to buy it.
What salsa should I use? Use a smooth, blended salsa for best results. You can also use enchilada sauce. Avoid a chunky salsa like pico de gallo.
How do I store the enchilada bake? Leftovers can be refrigerated in an airtight container for up to a week. For longer storage, cut into individual portions and place in the freezer.