Recipe

Zucchini, black bean and corn enchiladas

Meat-free Monday's start now!

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
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These zucchini and black bean enchiladas contains all the protein goodness veg can give, while not compromising on the delicious spicy taste of Mexico.
Looking for more Mexican vegetarian recipes?

Ingredients

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

Method

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.

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