Description
A healthy twist on traditional enchiladas using zucchini instead of tortillas.
Ingredients
Scale
- 2 medium zucchinis
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1/2 cup enchilada sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix black beans, corn, tomatoes, cumin, chili powder, salt, and pepper.
- Place a spoonful of the mixture onto a zucchini strip and roll it up.
- Repeat until all the filling is used.
- Spread enchilada sauce in the bottom of a baking dish.
- Place the rolled zucchini enchiladas seam side down in the dish.
- Top with remaining enchilada sauce and shredded cheese.
- Bake for 25-30 minutes until cheese is melted.
- Let it cool slightly before serving.
Notes
- You can add cooked chicken or beef for more protein.
- Garnish with fresh cilantro or avocado.
- Adjust spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
Keywords: zucchini enchiladas, healthy enchiladas, vegetarian recipes