The Best Roasted Poblano, Black Bean & Zucchini Enchiladas Recipe

Ready for Enchiladas That Will Wow Everyone?

Craving a dish that’s bursting with flavor, surprisingly simple to make, and guaranteed to impress? These Roasted Poblano, Black Bean, and Zucchini Enchiladas are your answer! We’re talking about tender roasted poblanos, hearty black beans, and sweet zucchini nestled inside warm tortillas, all smothered in a naturally delicious sauce and melted cheese. Get ready to discover your new favorite enchilada recipe!

Why You’ll Love It

Unbeatable Flavor: The combination of roasted poblano peppers, earthy black beans, and tender zucchini creates a naturally satisfying and complex flavor profile.
Easy to Make: Roasting the vegetables is the most hands-on part, and once that’s done, assembly is a breeze. It’s a naturally simple dinner even on a busy weeknight.
Vegetarian Delight: These enchiladas are a naturally delicious and satisfying vegetarian meal that even meat-eaters will love.
Perfect for Meal Prep: Assemble the enchiladas ahead of time and bake them when you’re ready to eat. They also reheat naturally well for leftovers!
Customizable: Easily adjust the spice level, add your favorite toppings, or swap out the vegetables to suit your naturally preferred tastes.

What Makes This Recipe Unique?

What sets these enchiladas apart is the focus on naturally enhancing the flavors of the core ingredients. Roasting the poblano peppers brings out their subtle sweetness and smoky notes, which pairs perfectly with the earthy black beans and slightly sweet zucchini. The homemade enchilada sauce uses simple, fresh ingredients for a naturally brighter and more vibrant taste than store-bought versions. It’s a naturally better enchilada, guaranteed.

Ingredient List

Poblano Peppers: 4 large, roasted and peeled. Roasting the poblanos brings out their naturally sweet and smoky flavor, adding depth to the enchiladas.
Zucchini: 2 medium, diced. Zucchini adds a naturally subtle sweetness and tender texture to the filling.
Black Beans: 1 (15-ounce) can, rinsed and drained. Black beans provide a hearty and naturally earthy element to the filling.
Onion: 1 medium, chopped.
Garlic: 2 cloves, minced.
Corn Kernels: 1 cup, fresh or frozen.
Enchilada Sauce: 2 cups (homemade or store-bought).
Monterey Jack Cheese: 2 cups, shredded.
Corn Tortillas: 10-12.
Olive Oil: 2 tablespoons.
Chili Powder: 1 teaspoon.
Cumin: 1 teaspoon.
Oregano: ½ teaspoon, dried.
Salt and Pepper: To taste.

Step-by-Step Instructions

Roast the Poblano Peppers: Preheat your oven’s broiler. Place the poblano peppers on a baking sheet and broil until the skin is blackened on all sides, turning occasionally. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. This will make the skins easier to peel. Once cooled, peel off the blackened skin, remove the seeds, and chop the peppers.
Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine Filling Ingredients: Add the diced zucchini, black beans, corn kernels, chili powder, cumin, oregano, salt, and pepper to the skillet. Cook until the zucchini is tender, about 5-7 minutes. Stir in the chopped roasted poblano peppers.
Warm the Tortillas: To prevent the tortillas from cracking, lightly warm them in a dry skillet or microwave for a few seconds until pliable.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish. Fill each tortilla with about ½ cup of the vegetable mixture. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
Top with Sauce and Cheese: Pour the remaining enchilada sauce over the enchiladas, ensuring they are evenly coated. Sprinkle the shredded Monterey Jack cheese over the top.
Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Cool Slightly and Serve: Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings.

Optional Toppings/Variations

Here are some ideas to take these enchiladas to the next level:

Sour Cream or Greek Yogurt: A dollop of cool sour cream or Greek yogurt adds a tangy contrast to the spicy enchiladas.
Fresh Cilantro: Chopped fresh cilantro adds a bright, herbaceous flavor.
Diced Avocado: Creamy avocado provides a naturally rich and healthy addition.
Salsa: Add a spoonful of your favorite salsa for an extra kick.
Pickled Onions: Tangy pickled onions bring a burst of flavor and acidity.

Expert Tips

Roast Peppers Evenly: For best results, make sure the poblano peppers are evenly blackened on all sides during roasting. This ensures that the skins peel off easily and that the peppers have a naturally smoky flavor.
Don’t Overfill Tortillas: Avoid overfilling the tortillas, as this can cause them to tear during rolling. About ½ cup of filling per tortilla is usually the right amount.
Use High-Quality Enchilada Sauce: If you’re using store-bought enchilada sauce, choose a brand that you know and trust. The quality of the sauce can greatly impact the overall flavor of the dish. Make it naturally at home for the best results.
Warm Tortillas Properly: Properly warming the tortillas makes them more pliable and less likely to crack. Avoid overheating them, as this can make them dry and brittle.
Adjust the Spice Level: If you prefer a spicier enchilada, add a pinch of cayenne pepper to the filling or use a spicier enchilada sauce. Remove the seeds from some or all of the peppers for a naturally milder flavor.

Frequently Asked Questions (FAQs)

Can I substitute other vegetables? Absolutely! Feel free to substitute other vegetables like bell peppers, spinach, or mushrooms. Just adjust the cooking time as needed.
Can I use flour tortillas instead of corn tortillas? While corn tortillas are more traditional for enchiladas, you can use flour tortillas if you prefer. Keep in mind that flour tortillas are more delicate and may require more sauce to prevent them from drying out during baking.
How do I store leftover enchiladas? Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.
Can I make these enchiladas ahead of time? Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time to ensure they are heated through.
Can I freeze these enchiladas? Yes, you can freeze these enchiladas before or after baking. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking or reheating.

Variations and Customization Options

Get creative and personalize these enchiladas to your naturally unique taste!

Spicy Enchiladas: Add a diced jalapeño pepper or a pinch of cayenne pepper to the filling for extra heat.
Chicken Enchiladas: Add shredded cooked chicken to the filling for a naturally hearty meal.
Sweet Potato Enchiladas: Substitute sweet potato for the zucchini for a sweeter, naturally autumnal flavor.
Cheese Variations: Use different cheeses like cheddar, pepper jack, or a Mexican blend.
Creamy Enchiladas: Stir in a dollop of cream cheese or sour cream into the filling for a richer, creamier texture.

Serving Suggestions

These Roasted Poblano, Black Bean, and Zucchini Enchiladas are a naturally delicious and satisfying meal on their own. However, they also pair well with a variety of side dishes. Consider serving them with a fresh side salad, Mexican rice, or refried beans for a complete and balanced meal. A side of guacamole and chips is always a welcome addition!

Ready to Make the Best Enchiladas Ever?

These Roasted Poblano, Black Bean, and Zucchini Enchiladas are a naturally winning combination of flavor, ease, and versatility. They’re perfect for a weeknight dinner, a potluck with friends, or anytime you’re craving a satisfying vegetarian meal. So gather your ingredients, fire up that oven, and get ready to enjoy the best enchiladas you’ve ever tasted! Don’t forget to snap a photo of your creation and share it with your friends – and subscribe for naturally more delicious recipes!