Zucchini “Enchiladas” - 20 Dishes

Sharing is caring!

Zucchini “Enchiladas”

Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 329kcal

Ingredients:

Instructions:

  • Preheat oven to 375°F (190°C).
  • In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
  • Add the garlic and stir to combine.
  • Add the black beans, corn, two-thirds of the enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
  • Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
  • Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
  • Fold the ends of the zucchini over the filling and continue to roll, tightly.
  • Transfer the zucchini rolls to a baking dish.
  • Spoon over the remaining enchilada sauce and top with cheese.
  • Bake for 15-20 minutes or until cheese is melted.
  • Serve with sour cream and cilantro.

Nutrition

Calories: 329kcal | Carbohydrates: 40g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 1668mg | Potassium: 840mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1075IU | Vitamin C: 36mg | Calcium: 160mg | Iron: 3mg
Tried this recipe?Let us know how it was!

Leave a Comment

No Comment