Zucchini and Pinto Bean Enchiladas

Zucchini and Pinto Bean Enchiladas

Enchiladas are making a comeback we feel great about it. These Zucchini and Bean Enchiladas make a perfect Sunday Supper for the whole fam (also, they come together super easy, *insert high five). Using corn tortillas means they hold their texture and don’t turn to complete mush. The all-veggie filling means they feel pretty healthy, even with a generous amount of melted cheese. You can assemble these ahead of time and bake off right before dinner to save some time.

Zucchini and Pinto Bean Enchiladas with Tomatillo Sauce and Cheese

Makes 10 enchiladas, serves 4 to 5


10 Vermont Tortilla Co. 6” corn tortillas

3 medium zucchini, green & yellow, cut into spears

2 tbsp olive oil

2 tsp kosher salt, plus more to taste

Fresh ground black pepper

10 fresh tomatillos, peeled & rinsed

1 bunch cilantro, rinsed, reserve a little for garnish

1 jalapeno, stem & seeds removed

1 clove garlic

2 cups cooked pinto beans, drained & rinsed (canned is fine)

6 oz sharp white cheddar, grated

1/2 small white onion, minced

Sliced pickled jalapeno, optional


Heat oven to 350 degrees

Combine zucchini, olive oil, 1 tsp salt & black pepper to taste. Roast until tender, about 25 minutes.

In a food processor, combine the tomatillos, cilantro, jalapeno, garlic clove & 1 tsp salt. Blend until smooth, adjust seasoning. Transfer to a shallow dish.

Warm the tortillas gently in the oven or in a skillet and wrap in a clean cloth towel to keep warm. Warming prevents them from cracking as you roll the enchiladas.

Dip each tortilla in the tomatillo sauce & transfer to a plate or work surface.

Fill each with 2 or 3 pieces of zucchini, a scoop of beans & a sprinkle of cheese. Roll up tight & transfer to a small rectangle baking dish. Repeat with all the tortillas. They should line up snugly in the baking dish.

Pour the remaining tomatillo sauce over the top & sides of the enchiladas. Top with the remaining cheese. Transfer to the oven.

Bake at 350 degrees for about 30 minutes. Then transfer to the broiler for another 5 minutes or until the cheese has started to brown on top. Remove from the oven, top with the extra cilantro, minced white onion & some sliced pickled jalapenos if desired.

Enjoy hot!