Description
Zucchini Enchiladas are a fresh and healthy dinner option, packed with delicious flavors and wholesome ingredients. Perfect for a light weeknight meal!
Ingredients
3 medium zucchinis
thinly sliced lengthwise
1 cup cooked shredded chicken (optional)
1 cup black beans
rinsed and drained
1 cup corn kernels
1 small onion
finely diced
2 cloves garlic
minced
1 tsp cumin
1 tsp chili powder
Salt and pepper
to taste
1½ cups enchilada sauce
divided
1½ cups shredded cheese (Mexican blend or cheddar)
1 tbsp olive oil
Fresh cilantro
for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until the onion becomes translucent.
- Add the black beans, corn, cumin, chili powder, salt, and pepper. Stir to combine and cook for another 5 minutes.
- In a baking dish, spread a small amount of enchilada sauce on the bottom.
- Lay out the zucchini slices and fill them with the bean mixture, adding shredded chicken if desired, then roll them up and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
Feel free to customize the filling with any additional veggies or proteins. These enchiladas can also be made ahead and stored in the fridge before baking.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Protein: 3g
Keywords: Zucchini Enchiladas, Healthy Dinner, Mexican Cuisine, Vegetarian Recipe, Low-Carb, Enchiladas