Description
Enjoy a delicious twist on traditional Mexican cuisine with these Zucchini Enchiladas. This healthy and flavorful dish utilizes zucchini as a wrap, creating a lighter version of enchiladas that doesn’t compromise on taste. Perfect for cozy dinners or lively gatherings, these enchiladas are sure to impress both vegetarians and meat-lovers alike. With simple ingredients and easy preparation, they make an excellent meal option for any occasion.
Ingredients
Scale
- 4 medium zucchinis
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups red enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 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, spices, and half the cheese.
- Spread a layer of enchilada sauce in a baking dish. Roll zucchini strips with filling and place seam-side down.
- Top with remaining sauce and cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg