Description
A quick and delicious recipe for zucchini enchiladas that are packed with flavor and can be made in just 30 minutes.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise and scoop out the seeds to create boats.
- In a skillet, heat olive oil over medium heat and add black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for 5 minutes.
- Fill each zucchini boat with the mixture and top with shredded cheese.
- Place the filled zucchinis in a baking dish and cover with foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Feel free to add other vegetables or proteins to the filling.
- For a spicier version, add jalapeños or hot sauce.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg