Description
These Cheesy Baked Zucchini Enchiladas are a delicious, low-carb twist on classic enchiladas, featuring tender zucchini strips rolled around a flavorful black bean and corn filling, topped with melted sharp cheddar and mozzarella cheese, and baked to bubbly perfection.
Ingredients
Scale
Zucchini Enchiladas
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 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)
- 1 cup corn kernels (fresh or frozen)
- 2 cups enchilada sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh cilantro, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Slice Zucchini: Using a peeler or mandoline slicer, slice each zucchini lengthwise into thin strips about 1/8 inch thick, enough to make 12 enchiladas.
- Partially Bake Zucchini: Lay the zucchini strips on a parchment-lined baking sheet and bake for 5-7 minutes until slightly tender but still firm; then set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat, add finely chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
- Add Spices: Stir in ground cumin, chili powder, smoked paprika, salt, and pepper, cooking for 1-2 minutes until fragrant.
- Mix Filling: Add cooked black beans and corn to the skillet, stir to combine well, then remove from heat.
- Prepare Baking Dish: Pour 1 cup of enchilada sauce evenly across the bottom of a large baking dish.
- Assemble Enchiladas: Arrange 3-4 zucchini slices slightly overlapping to form the base for each enchilada.
- Add Filling and Roll: Spoon a generous amount of the black bean and corn mixture onto one end of the zucchini slices and roll tightly around the filling.
- Place in Dish: Position each rolled zucchini enchilada seam side down in the prepared baking dish.
- Add Sauce: Pour the remaining enchilada sauce evenly over the top of the enchiladas.
- Add Cheese: Sprinkle shredded sharp cheddar and mozzarella cheeses evenly on top of the sauced enchiladas.
- Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and the enchiladas are heated through.
- Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro before serving.
Notes
- Using a mandoline slicer helps achieve evenly thin zucchini slices for better rolling.
- Partially baking the zucchini strips before rolling prevents sogginess and helps them hold shape.
- For a spicier version, add diced jalapeños or hot sauce to the bean mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- This recipe can be made gluten-free if the enchilada sauce is certified gluten-free.
