Vegan Three-Bean Zucchini Couscous Skillet with Enchilada Sauce

This vibrant one-pan meal brings together tender Israeli couscous, a trio of beans and perfectly roasted zucchini, all coated in a rich enchilada sauce. It’s a hearty, plant-based dinner that even meat-lovers will crave.

The combination of charred corn, sautéed onion and zucchini cores adds texture and depth, while a drizzle of vegan mayo sauce and hot sauce finishes it off with creamy heat. Serve it family-style for a colorful, satisfying meal.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Three-Bean BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and halve zucchini lengthwise; scoop out seedy cores with a spoon (set zucchini halves aside). Roughly chop zucchini cores. Drain and rinse corn; thoroughly pat dry with paper towels. Halve, peel and finely dice onion. Drain and rinse beans. Finely chop cilantro.
2. Rub zucchini halves all over with 2 tsp olive oil (4 tsp for 4 servings); season with salt and pepper. Arrange cut sides down on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
3. Meanwhile, in a small pot, combine couscous, stock concentrate, 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Keep covered off heat until ready to use.
4. Heat a drizzle of oil in a large pan over high heat. Add corn; season with a pinch of salt and pepper. Cook, stirring occasionally, until golden brown and lightly charred in spots, 4-6 minutes. (Cover pan with a lid if corn starts to pop!) Turn off heat; transfer to a small bowl. Wipe out pan. Heat a large drizzle of oil in same pan over medium-high heat. Add onion and chopped zucchini cores; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 3-5 minutes. Add another drizzle of oil if pan seems dry.
5. Stir cooked couscous, charred corn, beans, half the cilantro and ⅔ cup enchilada sauce (1⅓ cups for 4 servings) into pan with onion mixture. Cook, stirring occasionally, until slightly thickened, 2-3 minutes. (Add another splash of enchilada sauce or water if mixture seems dry.) Taste and season with salt and pepper. Place mayonnaise in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.
6. Transfer couscous to a serving dish and arrange roasted zucchini on top, cut sides down. Drizzle everything with vegan mayo sauce and as much hot sauce as you like. Top with remaining cilantro and serve family style.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking time will be shorter. Follow package directions for pearl couscous or substitute with another small pasta like orzo.

Can I make this dish gluten-free?

Israeli couscous contains wheat, so for a gluten-free version, use quinoa or rice. Adjust cooking liquid and time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, adding a splash of water if needed.