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Veggie Black Bean Enchiladas

6 servings


  • ¼ cup vegetable broth
  • ½ cup onion, diced
  • ½ cup zucchini, diced
  • ½ cup plum tomatoes, diced
  • ½ cup fresh corn (optional: roasted corn, see below)
  • ½ cup low-sodium black beans, drained and rinsed
  • ½ cup green chile peppers, chopped (canned)
  • 1 ½ tsp chipotle peppers in adobo, finely chopped
  • 1 16-oz can low-sodium enchilada sauce
  • 1 Tbsp cilantro, fresh, chopped
  • ¼ cup mozzarella cheese, shredded
  • 12 6-inch soft corn or flour tortillas
  • ¼ cup cheddar cheese


If you have the time, roast your corn to give this recipe extra flavor. Toss ½ cup corn with ¾ tsp olive oil. Place in a shallow layer on a sheet pan. Cook for 10 minutes at 425°, stirring occasionally until kernels have browned.


FILLING: Heat a sauté pan over medium high heat and add broth. Heat to a simmer. Add onions and sauté in broth for 2-3 minutes until soft. Add zucchini and sauté for 1-2 minutes. Add corn, beans, tomatoes, chiles and chipotle.

Sauté 1-2 minutes. Stir in cilantro and mozzarella. Pour ½ cup sauce in bottom of 13x9 baking pan.

Heat corn tortillas on both sides on non-stick skillet. Fill each tortilla with ¼ cup of filling; roll and place seam side down over the sauce. Pour remaining sauce over enchiladas. Sprinkle pan with cheddar cheese. Cover with foil and bake at 350° for 10 minutes. Remove foil and bake an additional 5 minutes.

Photography: Bill Nellans

Food stylist: Jennifer Nellans

Nutrition Per Serving

  • 390 calories
  • 8g fat
  • 3g saturated fat
  • 10mg cholesterol
  • 750mg sodium
  • 69g carbohydrate
  • 7g fiber
  • 13g protein