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–+ servings
Zucchini Enchiladas

Irresistible Zucchini Enchiladas Loaded with Flavor

These Zucchini Enchiladas are a flavorful and healthy twist on a classic dish, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Easy Dinners
Cuisine Mexican
Servings 4 enchiladas
Calories 280 kcal

Equipment

  • Oven
  • mixing bowl
  • baking dish

Ingredients
  

For the Zucchini

  • 4 medium zucchini The star of the dish; these tender beauties serve as a delightful wrap for your fillings.

For the Filling

  • 1 cup black beans Packed with protein and fiber, they lend a hearty texture to the enchiladas.
  • 1 cup corn Sweet and tender, corn adds a burst of flavor that complements the beans perfectly.
  • 1 teaspoon cumin This warm spice elevates the filling with a rich, earthy depth.
  • 1 teaspoon chili powder A small amount delivers just the right kick to keep your taste buds dancing.
  • 1 teaspoon garlic powder Enhances the flavor profile without the fuss of chopping garlic.
  • 0.5 teaspoon salt A touch of salt helps to enhance all the delicious flavors in the filling.
  • 0.5 teaspoon pepper Adds a gentle heat that balances the other ingredients.
  • 1 cup shredded cheese Melty cheese ties everything together, making each bite divine. (divided)

For Assembly

  • 1 cup enchilada sauce This zesty sauce brings everything to life; you can use homemade or store-bought.
  • fresh cilantro Bright and fragrant, cilantro is the perfect finishing touch that adds freshness to your dish.

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 375°F (190°C), gathering your baking dish and mixing bowl.
  • In a large mixing bowl, combine the black beans, corn, cumin, chili powder, garlic powder, salt, pepper, and half of the shredded cheese.
  • Slice the zucchini lengthwise into thin strips, about ¼ inch thick.
  • Place a spoonful of the black bean mixture at one end of a zucchini slice and roll it up.
  • Arrange the rolled enchiladas in the prepared baking dish, cut side down.
  • Pour the enchilada sauce over the top of the rolled zucchini enchiladas.
  • Sprinkle the remaining shredded cheese over the sauced zucchini enchiladas.
  • Bake for 30 minutes, watching for the cheese to bubble and turn golden brown.
  • Let the enchiladas sit for a few minutes, then garnish with chopped cilantro.
  • Serve hot, enjoying the delicious layers of flavors.

Notes

Slice zucchini evenly for uniform cooking. Don't overfill the enchiladas to prevent tearing. Experiment with different cheeses and make sure to coat them in sauce before baking. Let them rest before serving for easier handling.

Nutrition

Serving: 1enchiladaCalories: 280kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 700mgPotassium: 400mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg
Keyword easy enchiladas, family favorites, Healthy Dinner, quick meals, vegetable recipes, Zucchini Enchiladas
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