Description
Zucchini Enchiladas are a healthy twist on traditional enchiladas, featuring zucchini slices filled with a delicious mixture of chicken, black beans, corn, and spices.
Ingredients
Scale
- 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 oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Use a mandoline to slice zucchinis lengthwise into thin ribbons. Lightly salt and let sit for 10 minutes, then pat dry.
- In a skillet over medium heat, add olive oil. Sauté onions for 2–3 minutes, then stir in garlic, black beans, corn, cumin, chili powder, salt, and pepper. Add chicken if using and ½ cup enchilada sauce. Stir to combine and remove from heat.
- Lay 2–3 zucchini slices slightly overlapping. Spoon a small amount of filling on one end and roll up tightly. Place seam-side down in the baking dish. Repeat with remaining zucchini and filling.
- Pour remaining enchilada sauce over the rolls and top with shredded cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is golden and bubbly.
- Garnish with fresh cilantro and serve warm.
Notes
- For a vegetarian option, omit the chicken.
- Let the zucchini sit with salt to remove excess moisture for a better texture.
- Feel free to use any cheese of your choice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg