Zucchini & black bean enchilada filling from Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques (page 315) by Joe Yonan

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Notes about this recipe

  • joeljkp on September 27, 2025

    Straightforward and satisfying. Filled the enchiladas and ate the extra on its own.

  • breakthroughc on March 11, 2025

    I just made the filling and it was a very satisfying vegan enchilada. I used Trader Joe’s enchilada sauce and topped them with Mykonos vegan liquid mozzarella and baked in the oven. I only made a 8 x 8 pan and will freeze the remaining filling and sauce for a repeat in about a month. Solid recipe.

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