Zucchini Enchiladas: Easy, Healthy Twist on a Classic Favorite
A delicious way to enjoy a classic recipe with a healthy twist, these zucchini enchiladas are packed with flavor and nutrients!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 medium zucchinis
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups enchilada sauce
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise to create noodles and set aside.
- In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
- Stir in the black beans, corn, cumin, and chili powder. Cook for 5 minutes.
- Spread some enchilada sauce on the bottom of a baking dish.
- Fill each zucchini slice with the bean mixture and roll up. Place in the dish seam-side down.
- Top with the remaining enchilada sauce and cheese, if using.
- Bake for 25-30 minutes until heated through.
Notes
- For a spicier dish, add jalapeños to the bean mixture.
- Experiment with different types of cheese for varied flavor.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Zucchini Enchiladas, Healthy Recipes, Vegetarian
Find it online: https://quickbitekitchen.com/zucchini-enchiladas/