Description
Easy Zucchini Enchiladas Loaded with Flavor are a delicious and healthy alternative to traditional enchiladas. Instead of tortillas, tender zucchini strips envelop a savory filling of black beans, corn, and cheese, all topped with zesty enchilada sauce. Baked until bubbly and golden, these enchiladas are perfect for busy weeknights or family gatherings, making them an impressive yet stress-free meal option.
Ingredients
Scale
- 2 medium zucchinis
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce (store-bought or homemade)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Slice zucchinis lengthwise into thin strips.
- In a bowl, mix black beans, corn, half of the cheese, cumin, chili powder, salt, and pepper.
- Roll about two tablespoons of filling in each zucchini strip.
- Spread some enchilada sauce on the bottom of the baking dish; place rolled zucchini snugly in the dish and cover with the remaining sauce.
- Top with the rest of the cheese and bake for 25 minutes until golden brown.
Nutrition
- Serving Size: 2 enchiladas (approximately 200g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 25mg
Keywords: - Use fresh zucchini for optimal texture.- Customize fillings by adding bell peppers or swapping cheeses.- Leftovers can be stored in airtight containers in the fridge for up to three days.