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Zucchini Enchiladas

Irresistible Zucchini Enchiladas You'll Crave Again and Again

Enjoy these Zucchini Enchiladas, a healthy, gluten-free twist on traditional enchiladas packed with flavor and nutrition.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 4 medium zucchinis slice them lengthwise for the perfect, fresh tortilla substitute.
  • 1 cup black beans packed with protein.
  • 1 cup corn adds natural sweetness and crunch.
  • 1 teaspoon cumin gives a warm, earthy layer.
  • 1 teaspoon chili powder brings a bit of heat.
  • 1 teaspoon garlic powder adds a savory depth.
  • ½ teaspoon salt elevates all the flavors.
  • ½ teaspoon pepper for a subtle kick.
  • 1 cup shredded cheese (Mexican blend or cheddar) opt for a vegan blend if preferred.
  • ¼ cup enchilada sauce adds moisture.
For the Garnish
  • fresh cilantro sprinkle on top for freshness.

Equipment

  • Oven
  • baking dish
  • Mixing Bowl
  • vegetable peeler
  • mandoline

Method
 

Step-by-Step Instructions for Zucchini Enchiladas
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the black beans, corn, cumin, chili powder, garlic powder, salt, pepper, and half of the shredded cheese. Mix until cohesive.
  3. Slice the zucchinis lengthwise into thin strips, ideally about ⅛ inch thick.
  4. Take a zucchini strip, place a spoonful of the filling mixture at one end, and carefully roll it up, tucking in the sides.
  5. Pour the enchilada sauce over the rolled enchiladas and sprinkle the remaining shredded cheese on top.
  6. Bake for 30 minutes until the cheese is bubbly and lightly browned.
  7. Remove from oven, let cool slightly, and sprinkle freshly chopped cilantro on top before serving.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 32gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 450mgFiber: 8gSugar: 2gVitamin A: 900IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

Slice zucchini evenly and don't overfill enchiladas for best results. Fresh ingredients elevate flavor.

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