Description
Zucchini Enchiladas are a healthy and delicious alternative to traditional Mexican enchiladas. By swapping out tortillas for fresh zucchini, you create a low-carb dish that’s bursting with flavor and nutrition. These enchiladas are filled with a savory mixture of black beans, corn, and spices, then topped with melted cheese and rich enchilada sauce. Perfect for family dinners or quick weeknight meals, this recipe is easy to customize according to your taste preferences. Serve them with fresh garnishes and sides for a complete meal that’s sure to impress everyone at your table.
Ingredients
Scale
- 4 medium zucchinis
- 1 can (15 ounces) black beans, drained
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups red enchilada sauce
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchinis lengthwise into thin strips and lightly salt them; let sit for 10 minutes, then pat dry.
- In a mixing bowl, combine black beans, corn, cumin, chili powder, garlic powder, salt, pepper, and half of the cheese.
- Spread a layer of enchilada sauce in a baking dish. Roll zucchini strips with filling and place seam-side down in the dish.
- Top with remaining sauce and cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until cheese is bubbly.
- Garnish with cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (approximately 250g)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg