Description
These Cheesy Baked Zucchini Enchiladas are a delicious and healthy twist on traditional enchiladas, featuring thinly sliced zucchini as a low-carb alternative to tortillas. Filled with a flavorful mixture of black beans, corn, and spices, then topped with melted cheddar and mozzarella cheeses, this dish is perfect for a comforting vegetarian meal.
Ingredients
Scale
Vegetables & Aromatics
- 4 medium zucchinis
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon chopped fresh cilantro, for garnish
Pantry & Spices
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
- 2 cups enchilada sauce
Dairy
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the enchiladas.
- Slice the zucchini: Using a peeler or mandoline slicer, cut each zucchini lengthwise into thin strips about 1/8 inch thick. You should have enough slices to assemble around 12 enchiladas.
- Partially bake zucchini strips: Lay the zucchini strips on a parchment-lined baking sheet and bake for 5-7 minutes until they’re slightly tender but still hold their shape. Remove and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
- Add spices: Stir in ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1-2 minutes until the mixture is fragrant.
- Mix in beans and corn: Add the cooked black beans and corn kernels to the skillet. Stir well to combine and then remove from heat.
- Prepare baking dish: Pour 1 cup of enchilada sauce evenly across the bottom of a large baking dish.
- Assemble enchiladas: Lay out 3-4 zucchini strips on a flat surface, overlapping slightly to form the base. Spoon a generous amount of the black bean and corn mixture onto one end and roll tightly.
- Place enchiladas in dish: Arrange the rolled zucchini enchiladas seam side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce on top of the enchiladas evenly, then sprinkle shredded sharp cheddar and mozzarella cheese over everything.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through.
- Garnish and serve: Remove from the oven and sprinkle with fresh chopped cilantro before serving.
Notes
- You can substitute black beans with pinto beans or kidney beans.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- For a vegan option, replace cheese with a vegan cheese alternative or nutritional yeast.
- Ensure zucchini slices are thin enough to roll easily but thick enough to hold the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
