Mexican Zucchini and Black Bean Enchiladas with Avocado

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A Mexican twist on enchiladas with zucchini, black beans, and a creamy avocado crema. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs large tortillas, grated zucchini, (15 oz) black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large tortillas
• 2 cups grated zucchini
• 1 can (15 oz) black beans
• 1/2 cup mashed avocado
• 1 cup enchilada sauce
• 1/4 cup shredded cheese

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil. Tip: Greasing the dish prevents the enchiladas from sticking during baking.
2. Step 2: In a large bowl, combine 2 cups grated zucchini, 1 can (15 oz) black beans (drained and rinsed), and 1/4 cup shredded cheese. Stir until the zucchini is evenly coated with the beans and cheese. Tip: Use a fork to mash the zucchini slightly to release moisture and prevent sogginess.
3. Step 3: Warm 6 large tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds. Place each tortilla on a clean surface and spoon 1/3 cup of the zucchini-bean mixture into the center. Fold the tortilla into a half-moon shape, pressing the edges together to seal. Tip: Warming the tortillas makes them pliable and less likely to tear.
4. Step 4: Pour 1 cup enchilada sauce into the prepared baking dish. Arrange the filled tortillas seam-side down in a single layer. Pour the remaining enchilada sauce over the top, ensuring each enchilada is fully coated. Sprinkle any remaining shredded cheese over the sauce. Tip: Use a ladle to evenly distribute the sauce for consistent flavor.
5. Step 5: Bake for 18-20 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly. Rotate the dish halfway through baking for even cooking. Tip: Check for doneness by gently pressing the top of an enchilada — it should feel firm and slightly crisp.
6. Step 6: While the enchiladas bake, prepare avocado crema by combining 1/2 cup mashed avocado, 1 tbsp lime juice, and 1/4 tsp salt in a small bowl. Stir until smooth and set aside. Tip: For a creamier texture, blend the crema in a food processor until silky.
7. Step 7: Serve the enchiladas immediately, topped with a dollop of avocado crema and additional chopped avocado if desired. Tip: The crema should be cool to the touch — serve it alongside the enchiladas to prevent melting.