Description
These Cheesy Baked Zucchini Enchiladas are a delightful low-carb twist on traditional enchiladas, featuring thinly sliced zucchini wrapped around a flavorful mixture of black beans and corn. Baked with enchilada sauce and topped with a blend of sharp cheddar and mozzarella cheese, this dish is perfect for a comforting and wholesome vegetarian meal.
Ingredients
Scale
Vegetables
- 4 medium zucchinis
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup corn kernels (fresh or frozen)
- 1 tablespoon chopped fresh cilantro, for garnish
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 2 cups cooked black beans (or one 15 oz can, drained and rinsed)
- 2 cups enchilada sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
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 to use as the enchilada wraps.
- Bake Zucchini Strips: Place the zucchini strips on a parchment-lined baking sheet and bake for 5-7 minutes until slightly tender but still firm. Set aside to cool.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
- Add Spices: Stir in ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
- Combine Filling: Add the cooked black beans and corn to the skillet, mixing well with the spices. Remove from heat.
- Prepare Baking Dish: Pour 1 cup of enchilada sauce into a large baking dish, spreading it evenly across the bottom.
- Assemble Enchiladas: Lay out 3-4 zucchini slices overlapping to form the base for each enchilada.
- Fill and Roll: Spoon a generous amount of the black bean and corn mixture onto one end of the zucchini slices, then roll them up tightly.
- Arrange in Dish: Place each zucchini roll seam side down into the baking dish on top of the sauce.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas, then sprinkle the shredded cheddar and mozzarella cheese on top.
- 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
- You can substitute black beans with pinto beans or kidney beans if preferred.
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Make sure not to overbake the zucchini strips initially to avoid sogginess.
- To keep the enchiladas gluten-free, confirm that the enchilada sauce does not contain any wheat-based thickeners.
