Delicious Vegan Enchilada Stuffed Zucchini

/ Vegan Recipes / By

If you’re looking for a delightful and healthy meal, Vegan Enchilada Stuffed Zucchini is the perfect choice. This vegan recipe combines the rich flavors of enchiladas with the freshness of zucchini, making it both satisfying and nourishing. It’s a fantastic way to enjoy a meat-free dish that doesn’t skimp on taste.

Imagine sinking your fork into tender zucchini boats filled with a savory enchilada filling. Packed with spices, beans, and topped with a zesty sauce, these stuffed zucchinis are sure to impress even the most dedicated meat lovers. Plus, they’re easy to make and perfect for weeknight dinners or meal prep.

A Flavorful Vegan Delight

Vegan Enchilada Stuffed Zucchini filled with black beans and corn, garnished with cilantro and avocado.

These Vegan Enchilada Stuffed Zucchini are bursting with flavor and nutrition. The zucchini is tender and slightly sweet, paired with a savory filling of black beans, corn, and enchilada sauce. Each bite is a perfect balance of spices, creating a satisfying dish that doesn’t sacrifice flavor for health.

Ingredients

  • 4 medium zucchinis, halved lengthwise
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup enchilada sauce, divided
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro (optional)
  • Vegan cheese shreds for topping (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Zucchini: Scoop out the insides of the zucchini halves to create boats, leaving about 1/4 inch of flesh. Set aside the scooped zucchini flesh for the filling.
  3. Make the Filling: In a large bowl, combine the black beans, corn, diced red onion, enchilada sauce (reserve some for topping), chili powder, cumin, and the reserved zucchini flesh. Season with salt and pepper to taste.
  4. Stuff the Zucchini: Fill each zucchini boat with the enchilada filling, pressing down gently to pack it in. Place the stuffed zucchinis in a baking dish.
  5. Bake: Pour the remaining enchilada sauce over the stuffed zucchinis and sprinkle with vegan cheese if desired. Cover with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the zucchinis are tender.
  6. Serve: Garnish with fresh cilantro before serving. Enjoy your delicious Vegan Enchilada Stuffed Zucchini warm!

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 180kcal
  • Fat: 3g
  • Protein: 9g
  • Carbohydrates: 30g