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–+ servings
Zucchini Enchiladas

Zucchini Enchiladas: A Light and Cheesy Twist on Tradition

These Zucchini Enchiladas redefine comfort food with a low-carb, gluten-free twist, perfect for satisfying cravings without guilt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 4 medium Zucchini Thinly sliced
  • 1 can Black Beans Drained and rinsed
  • 1 cup Corn Can substitute with diced bell peppers
  • 1 tsp Cumin
  • 1 tsp Chili Powder Adjust to taste
  • 1 tsp Garlic Powder Can substitute with fresh garlic
  • 1 tsp Salt Adjust according to taste
  • 1 tsp Pepper Adjust according to taste
  • 2 cups Shredded Cheese Mexican blend or queso fresco recommended
  • 1 cup Enchilada Sauce Store-bought or homemade
Optional Garnishes
  • 1/4 cup Fresh Cilantro For garnishing
  • 1/2 cup Sour Cream Can substitute with Greek yogurt

Equipment

  • Baking dish
  • Mixing bowl
  • Spoon
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine black beans, corn, cumin, chili powder, garlic powder, salt, pepper, and half of the shredded cheese. Mix thoroughly.
  3. Take the zucchini slices and lay them flat. Spoon some of the bean mixture onto each slice and roll them up tightly. Place the rolled enchiladas seam-side down.
  4. Coat the bottom of a baking dish with a bit of enchilada sauce, lay the rolled enchiladas in the dish, top with remaining enchilada sauce and sprinkle the rest of the cheese over.
  5. Bake for about 30 minutes until bubbly and the cheese has melted.
  6. Garnish with freshly chopped cilantro and serve hot.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

These enchiladas can be assembled a day ahead and stored in the fridge before baking. Feel free to experiment with ingredient substitutions to suit your taste.

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