Description
A delicious and healthy twist on traditional enchiladas, using zucchini instead of tortillas, filled with a flavorful mix of black beans and corn.
Ingredients
Scale
- 4 medium zucchini
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
Instructions
- Preheat your oven to 375°F (190°C).
- Use a vegetable peeler or mandoline to slice the zucchini lengthwise into thin strips, about 1/4 inch thick.
- In a mixing bowl, combine the black beans, corn, and any desired spices (such as cumin and chili powder) to season the mixture.
- Take a zucchini strip and spoon a small amount of the black bean and corn mixture onto one end. Carefully roll it up and place it seam-side down in a greased baking dish.
- Repeat the rolling process with the remaining zucchini strips and filling until the baking dish is filled.
- Pour your favorite enchilada sauce evenly over the rolled zucchini enchiladas.
- Optional: Sprinkle shredded cheese on top for extra flavor.
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the enchiladas are hot and bubbly.
- Allow to cool for a few minutes before serving. Garnish with fresh cilantro or avocado, if desired.
Notes
- Feel free to customize the filling with your choice of spices or additional vegetables.
- For a spicier kick, add jalapeños or hot sauce to the filling.
- Prep Time: 15
- Cook Time: 40
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 185
- Sugar: 2g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg