Black Bean, Corn, and Zucchini Enchiladas Recipe (2024)

This recipe is really so good! Here is the sauce recipe which is no longer attached! ENCHILADA SAUCE
1 teaspoon canola oil
1⁄4 cup diced red onion
1 teaspoon minced garlic
1⁄2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1⁄2 teaspoon salt
28 ounces crushed tomatoes
To make sauce:
Heat oil in large saucepan over medium heat and add onion and garlic. Cook until tender, about 5 minutes Stir in broth and remaining ingredients. Reduce heat and simmer 30 minutes Makes 3 cups!

Can someone post the sauce recipe? The link no longer works.

Followed recipe as written except I used flour tortillas, added a small can of green chiles to the enchilada sauce for extra heat, and added a dusting of cayenne to the veggies while they cooked. Excellent dish that was very filling and a great way to use up extra zucchini. Will definitely make again and have a million other ideas for how to use this yummy sauce.

This was good and very filling. Used canned Enchilada sauce. Easy to prepare.

This recipe is so delicious!! I made it last night and made the following substitutions: I used canned enchilada sauce (Old El Paso 19oz.) and corn tortillas instead of whole wheat. I also ran out of cheese, so didn't sprinkle it on top during baking, and we didn't miss it. I served the enchiladas alongside saffron rice. I put a dallop of Daisy sour cream, a spoonful of fresh salsa, and half of a diced avocado on each plate. WOW! A filling, delicious, and healthy vegetarian dinner!!! My husband raved about it as well. Definitely making this again soon!

I added an onion to raw veggies. Next time I would also add some taco seasoning and a poblano pepper.

These were awesome! Both my fiance and I loved them. Made just as written, and served with quinoa and salsa.

Good easy, yummy, but I use canned enchilada sauce. Maybe one day I'll try the sauce. It very filling and we don't miss the meat.

Made this dish last night, it was really good. I made my own enchilada sauce it was really tasty but did dry up a bit probably since I used fresh tomatoes. Modified a little by using corn tortillas but other then that I will make this again, since I love having black beans.

This was tasty and very easy, and healthy. I added some red bell pepper to the bean mixture, but other than that, followed the recipe. We liked the enchilada sauce too.

So delicious for a veggie dish. And so easy to pull together.

This is very good and very easy. It will be a great left over too

Very easy, my whole family loves this dish! I use corn tortillas, and add a roasted poblano pepper to the "adult side". DO NOT skip making the sauce, it is incredible easy and you will never go back to canned. Very filling, no one misses the meat.

For me, the sauce made the dish. I have a hard time finding meatless meals that I TRULY like, and this one was a very pleasant surprise!! I absolutely loved it. One review said they didn't cook the veggies all the way through before putting them in the tortilla. I did the same thing, I like it with just a tiny bit of firmness. Needless to say, I was scraping my plate!! Haha!!

Very good! I added garlic and diced onion to the saute, skipped the cheese in the filling, and used green chile enchilada sauce. Excellent.

Hands-down, the best enchilada recipe I have ever made or tasted. Very labor intensive, but worth every second.

Sometimes food it just downright tasty and that is all that really needs to be said. This recipe is one of those. Definitely make it with the homemade enchilada sauce, adds a little complexity to the dish that you won't get with a store bought sauce.

This recipe has survived long past my daughters ability to remain a vegetarian! The only changes we made were to start the saute with 2 gloves of garlic & a chopped medium onion, using olive instead of canola oil. We also like our veggies a a little al dente, so don't cook them all the way through on the stove, since they finish in the oven. To save time I use canned sauce, & add heat by making it 2 part medium & 1 part hot. I get rave reviews everytime I make it for company, and have given the recipe to at least 10 people now!

I thought this was great! I did add a jalapeño which gave it a little zing and I used Trader Joe's roasted frozen corn and it turned out great.

Great recipe! Super easy and tasty for such simple ingredients. It seemed like there was alot of excess sauce at first, but was great for leftovers. Kept the enchies from drying out!

This was just as the 5 stars says, outstanding. It is so simple and yet so flavorful. I made it as written with the exception of the r/f cheese, I used regular and just cut back on the topping part on half of the dish (DH got the full cheese). You could amp up the heat if you like spice very easily. The leftovers were just as good if not better. Double the sauce and freeze for another batch.

So simple and tasty. We don't miss the meat at all, and we use mild sauce so even the little ones like it!

Didn't seem as time consuming, to me, as some other reviewers seemed to think. Very good. Would be better, in my opinion, with a verde sauce & garnished with olives, scallions & a bit of light sour cream.

This was so delicious! Time consuming but incredibly delicious! I was so proud of myself after making this recipe! The sauce turned out like something that tasted it came from a restaurant! I can't wait to make it again.

The fresh enchilada sauce is what really made this recipe delicious. It added such a bright, wonderful flavor to this dish! I am actually surprised that my family liked this recipe so much, as we like meat in everything. Alas, it's recipes like this that make me think becoming a vegetarian wouldn't be too bad! I did add cilantro to the corn/bean mixture -- yummy!

These definitely satisified a craving for Mexican food I've been having for a week or two. I made a few modifications when making these though. First, I really wanted to used corn tortillas instead of flour, but the only corn tortillas at the store were small (taco-sized). I used them anyway and just made a bunch of mini-enchiladas. Since I didn't want the corn to dry out, I dipped each tortilla in the sauce before adding filling. I ended up using 15 tortillas before running out of sauce (leaving enough to pour over the top). I had some filling leftover, but that's probably because I added extra beans and a sauteed poblano pepper. These tasted really good, but after baking them, they became somewhat of a mushy mess to serve. I wouldn't serve these for a fancy dinner, but would serve them for a crowd as a tasty meal. Considering these don't have meat, they are suprisingly filling, especially when served with a side of rice.

Definitely a good recipe...Nice weeknight vegetarian option. I think the Enchilada sauce is worth making, rather than buying the canned kind...chunky tomatoes and onions make a difference in this dish.

Very good but lacks heat. Might be perfect for someone who likes mexican but doesn't like spicey food. I added hot sauce since I didn't have anything else. Next time I will try mixing the zucchini/corn/bean mixture with some jalapenos.

Superb! The homemade enchilada sauce makes all the difference. I have made this for company a few times and everyone loves it. Plus, you can assemble and freeze it and then defrost and bake later.

This was awesome! I used full-fat cheese instead of reduced-fat, and Trader Joe's enchilada sauce instead of the home made version. I topped each enchilada with 1 Tbsp sour cream and some chopped olives - delicious!

Great way to use up zucchini from the garden. The only change I made was to add some leftover chicken I had in the fridge. These are wonderful.

Delicious recipe. Definitely make the sauce and mash the tomates with a potato masher. I also mashed the black beans and added the cheese to the total mixture to give it thickness. Next time, I will increase the heat with some jalapenos or chipotles.

I didn't like the sauce it was too sweet. Won't be making this again.

Loved the taste of it. Will make it again for family, but is not presentable at all to have it on table for dinner party. But tastes really good.

Great recipe! The enchiladas come out moist and delicious -- a crowd-pleaser, even when feeding folks with diverse preferences. It's all about the homemade enchilada sauce. Don't bypass that step for canned stuff - the sauce is simple, and it's what makes the recipe a hit.

Yum! I used bottled enchilada sauce from Trader Joe's, it's excellent and saves time. I cut the recipe in half and baked for a little less time. Just keep an eye on it in the oven, the sauce gets dried out if you leave it in too long. Made this twice now, it's a keeper!

This is a fresh, great tasting and very satisfying dish. It makes a great everyday meal and the leftovers were just as good the next day too. My two year old had some leftovers with her dinner and she gobbled it down. The flavors are mild but very delicious. The only changes I made were adding cilantro and green onion to the zucchini mix and using plum tomatoes for the sauce. We had steamed broccoli on the side. If you prefer more heat try adjusting the enchilada sauce with jalapenos or hot sauce.

I decided the try this recipe because I had everything except the zucchini in my kitchen. The flavor was great in this, and the recipe was very easy! I followed the recipe exactly to see what it tastes like "as written" first. I used canned corn and petite diced tomatoes, though, since that's what I had on hand. As the sauce was cooking, I mashed it with a potato masher to make it a bit thicker. The only thing I'd change next time would be to grill some fresh ears of corn and the zucchini to get some nice grill marks and charred flavor. I'd also mash the black beans a bit with a fork so that the filling doesn't spill everywhere (it was really hard to eat these as written). Otherwise, it's a keeper!

Great recipe - jazz it up by sauteeing diced onion and garlic with the zucchini and adding taco/fajita seasoning. Stir in fresh chopped cilantro and a squeeze of lime juice after you take the vegetables off the heat. Canned enchilada sauce works just fine if you're in a hurry

This is so good, even before you put it in the tortillas (had to sample). I went the fast way and used canned enchilada sauce. I used the mild sauce and it was too hot for me but husband thought it was fine. Next time will make my own sauce. The wheat tortillas add so much flavor. It's easy and so filling. A definite repeat.

You must try this. My meat eating, veggie hating husband gave up meat for Lent so I tried this. We both loved it! Homemade sauce is better than anyother I've ever had. I will be using this recipe even after Easter!

I made these for the first time tonight and followed the recipe exactly. I had cut it from the magazine so I missed the fact that the enchilada sauce should be made in advance! Though it took a long time considering the sauce cook time as well, it was delicious. My husband said that he could not even tell it was meat-less. The enchilada sauce was yummy so I'll have to keep it for future recipes. I'm not sure I'd make it for a special occasion because its not formal enough for me, but it is tasty!

This dish tastes fantastic - though presentation is a little messy. Served with blue corn chips and peppers and onions stir-fried with cumin. Much easier to make than my old enchilada recipe, which involved dipping each tortilla in sauce before rolling - and the taste is just as good!

Love at first bite! And fifth, and fiftieth, and seventy-fifth. A friend made this for us to share for dinner and it was delicious. Light and healthy-feeling, but definitely filling. The sauce is the perfect compliment--don't skip it!