Zucchini “Enchiladas”
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Details
Cook Time: 25 mins
Servings: 5- These enchilada-inspired zucchini rolls are filled with a delicious mix of corn, black beans, and cheese, giving them a savory and satisfying flavor. Topped with more cheese and enchilada sauce, they're a tasty and unique dinner option.
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1½ cups enchilada sauce, divided
- Juice of ½ lime
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 4 zucchinis
- ½ cup shredded cheddar cheese
- Sour cream, for serving
- Cilantro, for serving
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, 1 cup (290 g) of 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.
- Enjoy!
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