Zucchini, black bean and corn enchiladas

Meat-free Monday's start now! These zucchini and black bean enchiladas contains all the protein goodness veg can give, while not compromising on the delicious spicy taste of Mexico.

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
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Zucchini, black bean and corn enchiladas
  • 3 large zucchini (450g)
  • 1/3 cup (80ml) olive oil
  • 2 trimmed corn cobs (500g)
  • 8 x 20cm white corn tortillas
  • 400 gram canned black beans, drained, rinsed
  • 1/2 cup fresh coriander (cilantro) leaves
  • 100 gram fetta
  • 1/4 cup fresh oregano leaves
  • 1 tablespoon fresh oregano, extra
Enchilada sauce
  • 800 gram canned crushed tomatoes
  • 1 1/2 cup (375ml) vegetable stock
  • 2 tablespoon olive oil
  • 2 tablespoon coarsely chopped fresh oregano
  • 2 tablespoon apple cider vinegar
  • 1 medium brown onion (150g), chopped coarsely
  • 1 clove garlic, chopped
  • 1 tablespoon chopped pickled jalapenos
  • 1 teaspoon ground cumin
  • 1 teaspoon caster (superfine) sugar
  • 1/4 teaspoon ground chilli powder


Zucchini, black bean and corn enchiladas
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper. Grease a 25cm x 30cm ovenproof dish.
  • 2
    Cut zucchini in half lengthways then cut each half into long thin wedges. Place zucchini on tray; drizzle with half the oil. Roast 30 minutes or until just tender; chop coarsely.
  • 3
    Meanwhile make enchilada sauce. Blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat for 20 minutes or until thickened slightly.
  • 4
    Brush corn with 1 tablespoon of the oil. Heat a grill plate (or grill or barbecue) over medium-high heat; cook corn, turning occasionally, for 10 minutes or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs
  • 5
    Reheat grill plate (or grill or barbecue) over medium-high heat; cook tortillas, for 30 seconds each side or until lightly charred. Transfer to a plate; cover to keep warm.
  • 6
    Combine zucchini, beans, coriander, half the corn, half the fetta, half the oregano and ½ cup enchilada sauce in a large bowl.
  • 7
    Divide zucchini filling evenly among warm tortillas; roll to enclose filling. Place tortillas in dish; brush tops with remaining oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining fetta and oregano.
  • 8
    Bake for 30 minutes or until golden and heated through. Serve topped with remaining corn and extra oregano.