Zucchini “Enchiladas”
Ingredients:
- 2 tbsp Olive Oil
- .5 c Onions chopped
- 2 cloves Garlic minced or pressed
- 15.5 oz Canned Black Beans drained and rinsed
- 15.5 oz Canned Corn drained and rinsed
- 1.5 c Red Enchilada Sauce divided
- 2 tsp Lime Juice
- 1 tsp Sea Salt
- 1 tsp Cumin
- .5 tsp Chili Powder
- 4 Zucchini
- .5 c Cheddar Cheese shredded
- .25 c Sour Cream
- 3 tbsp Fresh Cilantro chopped
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
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