Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas

I have discovered a great recipe for enchiladas. Take a look at this forkful of 100% delicious cheesy goodness.  This will be a hit with vegetarians as well as meat-loving Mexican food fans.  I promise!


It's easy, just sautee the veggies in a pot like this.


Scoop some of that veggie mixture into the center of the tortilla then roll it up.


After you roll up each tortilla, pour the remaining enchilada sauce over the top, then toss some cheese over it.  If you don't like or can't abide cheese you can use a non-dairy type for the same effect.


Bake for 30 to 40 minutes and behold the glorious results!


We served one filling enchilada with a half an avocado and fried polenta.  It was more than enough, so filling.  We had it for another dinner and one lunch.


Ok, here comes the recipe.  Credit where credit is due, I found this recipe on The Roasted Root.

Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


3 tablespoons olive oil
10 ounces baby bella mushrooms, chopped
1 small red bell pepper, chopped
4 cloves garlic, minced
1 yellow squash, chopped
1 zucchini squash, chopped
1 (14-ounce) can black beans, drained
1 bunch green onion, chopped
6 flour tortillas
1 (12-ounce) can red enchilada sauce
1 (8-ounce) bag Mozzarella cheese
Sliced black olives if you like them, toss on top after it's cooked


Preheat the oven to 400 degrees F.

Heat the olive oil over medium-high in a large skillet and add the mushrooms and bell pepper. Saute, stirring occasionally until mushrooms have softened and begin to brown, about 3 to 5 minutes. Add the garlic, yellow squash, zucchini squash, black beans, and green onion and continue cooking, stirring occasionally, until garlic is fragrant, about 3 minutes.

Spread a small amount of enchilada sauce on the bottom of a large casserole dish.  Add  a scoop of the vegetable mixture to the center of the tortilla and roll to create an enchilada. Place in the prepared casserole dish and repeat with the remaining tortillas and filling.

Pour the rest of the enchilada sauce over the prepared enchiladas and evenly layer the shredded cheese on top. Bake on the center rack of the preheated oven (uncovered) for 20 minutes, or until cheese has melted and enchilada sauce is bubbling.

Remove from the oven and allow enchiladas to cool at least 10 minutes before serving. Serve with sliced black olives if you like them.

I am sharing this with Beth Fish's Weekend Cooking Series.

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.


jama said...

This looks and sounds so good! Will have to try it. Thanks for sharing. :)

Katherine P said...

This looks delicious! My mouth is watering just looking at all the cheesy enchilada yumminess. You can have my share of the mushrooms though and of course you know I'll be skipping the olives! I think it'd be easy to substitute based on preference for this recipe. I think I might replace the mushrooms with chicken!

Claudia said...

Looks great, I've got to go back to doing "Meatless Mondays", though we usually get at least one or two meatless nights a week.

Vicki said...

I love enchiladas, and this looks really good!

Mae Travels said...

After a week in Texas, any enchilada tempts me!

best... mae at

(Diane) bookchickdi said...

Those look so fantastic, I'm pinning this one.

Debra Eliotseats said...

Tina, these look delicious. I love the filling!

Beth F said...

Whoa! Must make, must make, must make. These look amazing. (sorry I'm so late arriving, between travel and computer issues ... well, you know how it goes.)

Velva said...

I would totally enjoy these enchiladas. Delicious!


Carole said...

Hi Tina, I don't use black beans much - other than in the context of black bean chilli sauce. Must give enchiladas another go. Have a great week. Cheers from Carole's Chatter

Deb in Hawaii said...

I love veggie enchiladas! I think it's one of those dishes that seems to please meat-eaters too because they are so satisfying with the beans and veggies you don't miss the meat. These look so cheesy and good!

BTW--let me know if you didn't get a comment on your sunchoke salad post. The comment thing seemed strange and I couldn't tell if it was sent or not. I'll check back later too and see if it shows up. ;-)

Debbie said...

These do look good Tina! I've been trying to eat healthier too, so thanks for the recipe.

Le laquet said...

Ooooooh! Look delicious and perfect meatless but I won't miss the meat recipe.

Seven Hour Lamb with White Beans <br>{ make that less than 2 hours in the Instant Pot}</br>

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop...