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5 from 13 votes

Corn and Zucchini Enchiladas

Recipe from Two Peas and Their Pod

Corn and Zucchini Enchiladas with black beans, green chiles, spices, salsa verde, and cheese are the perfect weeknight dinner! You are going to love these hearty vegetarian enchiladas!
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 446kcal


  • 1 tablespoon olive oil
  • ½ yellow onion, chopped
  • 1 small zucchini, diced
  • 1 cup corn, fresh or frozen
  • 2 cloves garlic, minced
  • 4 oz green chilies
  • 15 ounces black beans, rinsed and drained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • ¼ cup chopped cilantro
  • Kosher salt and black pepper, to taste
  • 16 oz salsa verde, divided
  • 2 cups shredded Monterey Jack cheese, divided
  • 12 corn tortillas
  • Garnish: Fresh cilantro, avocado, radish slices, queso fresco


  • Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  • In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
  • Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in 1/2 cup of the salsa verde and 1/2 cup of the shredded cheese.
  • Spread about 1/2 cup of the salsa verde onto the bottom of the greased baking dish.
  • Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil.
  • Pour about 1 cup of the salsa verde into a pie plate. Take a tortilla and dip it into the salsa verde, coating both sides. Transfer to a plate or cutting board and add about 1/4 cup of the filling into the center. Carefully roll it up tightly and place seam side down in baking dish. Repeat until the filling is gone.
  • Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
  • Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, avocado, radish slices, and queso fresco, if desired. Serve warm.


Calories: 446kcal | Carbohydrates: 54g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 839mg | Potassium: 687mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1071IU | Vitamin C: 14mg | Calcium: 351mg | Iron: 3mg