Ingredients
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