Discover a delightful twist to traditional enchiladas with our Zesty Zucchini Enchiladas recipe. This dish combines the rich flavors of black beans, corn, and zucchini, all wrapped in a tantalizing blend of enchilada sauce and spices. It’s a guilt-free, veggie-packed alternative that promises a burst of flavors in every bite. Get ready to revolutionize your enchilada experience!
In our household, Zesty Zucchini Enchiladas have become a cherished favorite. It all started when my husband, a self-proclaimed enchilada connoisseur, skeptically tried this unique spin on the classic. To our surprise, it quickly became a family staple. The vibrant mix of black beans, corn, and zucchini, drenched in enchilada sauce and melted cheese, had us hooked from the first bite. Now, it’s not just a recipe; it’s a tradition that brings us together around the dinner table with smiles and satisfied taste buds.
Why This Zesty Zucchini Enchiladas:
Unleash the Veggie Power!
- Packed with nutritious ingredients like zucchini, black beans, and corn.
- A guilt-free option without compromising on the classic enchilada taste.
- Bursting with vibrant flavors from the perfect blend of enchilada sauce, lime, and spices.
- An innovative twist that makes it a crowd-pleaser for vegetarians and enchilada enthusiasts alike.
Ingredients:
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed (about 240g or 8.5 oz)
- 1 can corn, drained and rinsed (about 240g or 8.5 oz)
- 1 ½ cups enchilada sauce (435g), divided
- ½ lime, juiced
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 4 zucchinis
- ½ cup shredded cheddar cheese (50g)
- Sour cream, for serving
- Fresh cilantro, for serving
Directions:
- Preheat the oven to 375°F (190°C).
- In a pan over medium heat, add olive oil and diced onions; cook until onions are translucent.
- Add minced garlic and stir to combine.
- Incorporate black beans, corn, 1 cup (290g) of enchilada sauce, lime juice, salt, cumin, and chili powder; stir until combined. Simmer briefly and set aside.
- Cut off the ends of each zucchini and, using a vegetable peeler, create wide strips.
- Place 4-5 zucchini strips on a plate and spoon a generous amount of filling at the bottom.
- Fold the ends of the zucchini over the filling and roll tightly.
- Transfer the zucchini rolls to a baking dish.
- Spoon the remaining enchilada sauce over the rolls and top with shredded cheese.
- Bake for 15-20 minutes or until the cheese is melted.
- Serve with sour cream and garnish with fresh cilantro.
- Enjoy this guilt-free and flavorful twist on enchiladas!
Notes: Feel free to customize the filling with your favorite vegetables or add a protein of your choice for an extra kick. Additionally, these enchiladas can be made ahead and refrigerated for a convenient and quick meal option.
