These easy zucchini enchiladas are a tasty twist on a classic dish! Packed with yummy zucchini, spices, and gooey cheese, they make a perfect meal for everyone.
Plus, they’re super simple to whip up! I love how the zucchini adds a nice crunch. You’ll want to make them again and again—just don’t forget the extra cheese! 🧀
Key Ingredients & Substitutions
Zucchini: Thinly sliced zucchini serves as a healthy and fresh wrapper for the filling. If you can’t find zucchini, try summer squash or eggplant as alternatives. They both work similarly and add a lovely texture!
Black Beans: These beans add protein and heartiness. If you’re not a fan, you can substitute with pinto beans or even cooked lentils for a different flavor.
Cheese: I love using a mix of cheddar and Monterey Jack cheese for their meltability and flavor. If you’re looking for dairy-free options, try cashew cheese or a store-bought vegan cheese that melts well.
Enchilada Sauce: Choose red or green enchilada sauce based on your taste. For a homemade touch, you can blend tomatoes with peppers and spices to make your own sauce!
How Can I Make Sure My Zucchini Enchiladas Hold Together Well?
To keep your zucchini enchiladas intact, it’s important to properly slice the zucchini and cook them just enough. Here’s how:
- Slice the zucchini lengthwise into thin strips (around 1/8 inch thick). A mandoline slicer can be very helpful here!
- Cook the zucchini strips lightly in a pan with a bit of olive oil just until they are slightly soft—this helps them be more pliable for rolling.
- When rolling, place the filling toward one end of the zucchini slice and roll tightly but gently to avoid tearing.
Lastly, if you have any extra enchilada sauce, pour it over the top before baking! This adds moisture and ties everything together.
Easy Zucchini Enchiladas Loaded with Flavor
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup enchilada sauce (red or green)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare and around 30 minutes to bake, totaling about 50 minutes. It’s a quick and delightful meal that’s ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your enchiladas cook evenly and become deliciously gooey.
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Once hot, add the diced onion. Sauté until the onion is soft, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Mix in the Filling:
Now, add the black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper to the pan. Stir everything together and let it cook for about 5 minutes, just until warmed through and the flavors start to blend. Remove from heat.
4. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce across the bottom of a baking dish. This will help keep your zucchini enchiladas moist and adds extra flavor!
5. Assemble the Enchiladas:
Take one zucchini slice and place about two tablespoons of the bean and corn mixture on it. Sprinkle a little cheese on top, then carefully roll it up. Place the rolled zucchini seam side down in the baking dish.
6. Repeat the Process:
Continue this process with the rest of the zucchini slices and filling until they’re all rolled up and packed into the baking dish. Pour any remaining enchilada sauce over the top of the rolled zucchini.
7. Add the Cheese:
Sprinkle the remaining shredded cheddar and Monterey Jack cheeses evenly on top of the enchiladas. This is where the magic happens!
8. Bake:
Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is beautifully melted and bubbling.
9. Garnish and Serve:
Once out of the oven, let it cool for a few minutes before garnishing with fresh cilantro. Serve warm with a dollop of sour cream if desired. Enjoy your flavorful, healthy, and easy zucchini enchiladas!
FAQ for Easy Zucchini Enchiladas
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! If you can’t find zucchini, thinly sliced eggplant or yellow squash work great as alternatives. Just make sure to slice them thinly for easy rolling!
How Can I Make These Enchiladas Spicier?
If you’re looking to add some heat, try adding diced jalapeños to the filling or sprinkle some chili flakes on top before baking. You can also use a spicy enchilada sauce for an extra kick!
Can I Make These Enchiladas Ahead of Time?
Yes! You can prepare the filling and assemble the enchiladas a day in advance. Just cover them and refrigerate until you’re ready to bake. You may need to add a few extra minutes to the baking time if they’re going into the oven cold.
How Should I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or oven until warmed through. They make for a delicious and quick lunch!
