Zucchini “Enchiladas”

Zucchini “Enchiladas”

Recipe by Alix Traeger from tasty.co

Lunch 30 Mins.

Ingredients

5

5 servings

  • 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
  • 1 ½ cups enchilada sauce, divided
  • ½ lime, juiced
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 4 zucchinis
  • ½ cup shredded cheddar cheese
  • sour cream, for serving
  • fresh 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!

Nutritional Facts

Per 5 servings

  • Calories: 302
  • Carbohydrate: 33g
  • Fat: 14g
  • Fiber: 9g
  • Protein: 14g
  • Sugar: 9g

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