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Zucchini, kale and black bean enchiladas

Zucchini, kale and black bean enchiladas

  • Author: Jade Woodd
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Vegan


These Mexican-inspired Zucchini, kale and black bean enchiladas are packed full of so many delicious flavours- seasonal vegetables in a chilli read sauce, wrapped up in corn tortillas and topped with cheese, coriander (cilantro), lime, charred corn and avocado.



34 medium (appor 650g) zucchini

3 Tbsp (60ml) extra virgin olive oil

3 cups (or 2 x 400g cans) cooked black beans

100g kale (Cavolo Nero), esteemed and roughly chopped

1/2 cup (25g) loosely packed fresh oregano, leaves only and chopped

1 1/2 jars sacla Whole Cherry Tomatoes Arrabbiata Pasta Sauce

1 Tbsp jalapeños, optional

1/4 tsp salt

Pinch cinnamon

1/2 tsp cumin

10 corn tortillas

1/2 cup cheese of choice

To finish

2 corn cobs

1 avocado, flesh only and cubed

1 bunch coriander

34 limes, quartered

2 green chilli, optional, thinly sliced


  1. Preheat the oven to 180C. Cut zucchini in half lengthways, then slice Ito 1/2cm wedges. Place onto a large baking tray and drizzle with olive oil. Bake for 25-30 mins, tossing at the half way mark. The zucchini is ready when it is tender and starting to brown.
  2. If you are using canned black beans drain and rinse well.
  3. While the zucchinis cook prepare the filling and sauce. In a small blender (you could use a large bowl and a stick blender if you prefer) place the Arrabiatta sauce, half of both the chopped kale the oregano, the jalapeños (if you are using them), salt cinnamon and cumin. Blend until smooth. Taste and add more jalapeños if you like. Set aside.
  4. Remove the corn kernels from the cob. The easiest way to do this is to hold the cob in a large shallow bowl resting the base of the cob on the bottom of the bowl. Using a sharp knife, start at the top of the cob and cut the kernels off in a row, ensuring you are cutting away from your hands at all times as it is easy to slip with the knife. Set aide.
  5. Heat a medium skillet or frypan. Once hot add a few drops of olive oil, reduce the heat to low, and fry each tortilla for 1 minute on each side. Add each warmed tortilla to a plate and cover with a clean tea towel to keep warm while you fry the remaining tortillas. Once you have fried each one set the tortilla aside while you follow step 5.
  6.  With the skillet/frypan still on a low heat add the corn kernels are fry for 3-4 minutes, tossing regularly. They should have little flecks of black on some parts of the kernel when ready. Turn off heat and set aside.
  7. Wash the coriander well (otherwise you may end up with dirt/grit in your food). Set aside.
  8. Remove the leaves and discard the stems. In a Large bowl place the beans, half the coriander, the remaining kale and oregano, and half tomato sauce and the zucchini once it has cooked. Use a wooden spoon and combine well.
  9. Set aside a large, deep baking side. Take one tortilla and spoon filling into the centre. Lightly wrap the tortilla Ito a cylinder, placing the overlapping edges facing downwards. Repeat with the remaining 9 tortillas. Once you have filled and rolled all the tortilla pour the remaining sauce on top along with the cheese. Bake for approximately 25 minutes (uncovered). They will be ready when the tortilla are just starting to brown and crisp up. while they cook.

To serve

take the freshly baked enchilada from the oven. Serve immediately topped with etc charred corn, coriander, avoid, lie and optional chilli.

Keywords: Mexican-inspired, enchiladas, blackens, whole foods, tortilla.