Fresh Corn, Zucchini and Black Bean Enchiladas

Enchiladas. They hold a very special place in my heart. And what better way to kick off a brand new week than with these summery fresh corn, zucchini and black bean enchiladas.

Recipe for fresh corn, zucchini and black bean enchiladas. With a creamy filling from a sauce made of fresh corn kernels! Topped with salsa verde and cheese!

Fresh. Delicious. Comforting.

And last week I certainly wanted to eat all the enchiladas. Eat all the feelings.

My favorite little beagle had to have dental surgery and well, I don’t know who was more traumatized by the experience. Her or her crazy human parents.

What we thought was going to be a cleaning and two to three extractions, turned into her having to have a ton of teeth pulled. And by a ton, I mean 12. Yes, 12. I’ll spare you all the gory details but suffice it to say it was totally necessary and we are so glad we decided to do the surgery.

My toothless baby is doing great, is on the mend and actually does still have plenty of her chompers left.

And desperately wants to play with her favorite toy which she likes for us to grab out of her mouth. And clearly does not seem to understand why, um no, we will not be tearing any toys out of your mouth anytime soon, okay thanks.


But! Now that I feel like I can focus on food again after the trauma that was last week, let’s talk enchiladas!!

Now by the name, these may seem like nothing special. But oh, oh is that a lie.

Because this right here, this is where the magic happens:

Recipe for fresh corn, zucchini and black bean enchiladas. With a creamy filling from a sauce made of fresh corn kernels! Topped with salsa verde and cheese!

A “sauce” made from fresh corn kernels, garlic, salt and pepper. Which you may remember from this glorious pizza.

And in these enchiladas? It’s mixed in with the filling, which includes more fresh corn, zucchini and black beans.

Making it so creamy and almost like corn chowder. IN YOUR ENCHILADAS! But not like soupy or anything weird.

It gets rolled up into tortillas, topped with some salsa verde and of course some cheese. I use gouda here because it pairs so well with the filling, but I think if you switched that up with something else it would be completely fine.

We’ll pop it in the oven, let it get all nice and warm and melted, and finally finish it off with some fresh cilantro for garnish.

Recipe for fresh corn, zucchini and black bean enchiladas. With a creamy filling from a sauce made of fresh corn kernels! Topped with salsa verde and cheese!

It’s like summer comfort food. In enchilada form. Now that, is exactly my style.

Fresh Corn, Zucchini and Black Bean Enchiladas
Prep time
Cook time
Total time
Yield: 12 enchiladas
For the corn sauce:
  • 1 ½ cups fresh corn kernels (from about 2 ears of corn)
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • pinch of pepper
  • olive oil, if needed
For the enchiladas:
  • 1 ½ tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 clove garlic, minced
  • 1 medium zucchini, chopped
  • 1 cup fresh corn kernels (from about 1 to 2 ears of corn)
  • ¼ teaspoon salt
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 ¾ cups freshly shredded gouda cheese, divided
  • 12 whole wheat (or regular) large flour tortillas
  • 16 ounces jarred salsa verde
  • fresh chopped cilantro, for garnish
  1. Preheat the oven to 400ºF. Spray a 9x13 inch baking dish and a 9x5 inch loaf pan with olive oil or nonstick cooking spray and set aside.*
To make the corn sauce:
  1. Add the corn kernels, garlic, salt and pepper to the bowl of a food processor or blender. Process until well blended (it will be a sort of sauce / thicker puree). If it won’t get going, add about ½ to 1 teaspoon olive oil (I usually don’t need to add the oil). Set aside (you should have about ¾ to 1 cup of “sauce”).
To make the enchiladas:
  1. Set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini, corn and salt. Cook for about 5 to 7 minutes, until the veggies are all tender. Remove from the heat and stir in the black beans, the corn “sauce” and ½ cup of the gouda. Mix until well combined, then taste and season with additional salt if needed.
  2. Heat the tortillas for about 30 to 45 seconds in the microwave so that they are pliable. Place a tortilla on a work surface. Scoop about a slightly heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling.
  3. Evenly pour the salsa verde over the top of the enchiladas. Sprinkle with the remaining cheese. Cover the pan(s) with foil and bake for 10 minutes. Remove the foil and then return to the oven to bake for 5 to 7 additional minutes. Remove from the oven and let cool for 5 to 10 minutes. Garnish with the fresh cilantro.
*I don’t have a baking dish that is large enough to fit all the enchiladas, so I use the 9x13 and the 9x5 loaf pan here. You can use whatever baking dish / dishes you have that will fit them all!

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