This was absolutely AMAZING!! Categories: Adaptable Recipes Tags: vegetarian recipes. These are fantastic. I used corn, squash, a small eggplant, an orange bell, the onion, and the black beans. I didn’t have the right spices, so I ended up using curry powder (weird, I know, but it works) and I also used a small can of red enchilada sauce instead of the homemade stuff. I would recommend trying this to anyone and everyone. To make the filling, first bake/roast the zucchini.
Thanks so much for the great alternative to enchiladas! Broil for 2 minutes on HIGH, if desired, for a golden top.
Add the defrosted corn, drained and rinsed black beans, 1/2 cup Enchilada sauce, 1 cup shredded Mexican cheese blend, cumin, salt (optional), and black pepper. Its a very good recipe and easy to understand and a great vegetarian dish.
Take foil off and let it get golden.
If using a 13x9" baking dish, you should be able to fit 10 enchiladas in the pan with enough filling.
I plan on making these often! Here are most of the ingredients. I thought no one would eat it but me and that I would have leftovers….big surprise….none left and I even doubled the batch! I had some trouble rolling my tortillas and realized that I should have pan-friend them first to help them hold their shape. Every recipe I’ve made so far has been fantastic.
Line an oven tray with baking paper. The recipe lowers the fat content by using canned, drained… 1 Zucchini Enchiladas are Just As Good as the "Real Thing"! Vegetarian Enchiladas with black beans and farmers market veggies like red bell pepper, sweet potato, zucchini or corn lathered up with Homemade 5-Minute Enchilada Sauce! I was never fond of the ones I bought and the homemade one I love and it isn’t much work at all to do it.
I had a huge bag of frozen zucchini that I have been wanting to use up and this dish was perfect for it tonight!
Thank you for posting this recipe. Thank you! I’ve never used zucchini as a filler.
Easy, healthy and full of delicious Mexican Flavors! Change ). Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. The brand we get is Joseph's and has some flax seed in it. Cut stem off zucchini.
Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. They look good, but I haven't had cheese in months.
This week I made your Huevos Rancheros and Bangin Good Shrimp and they were both excellent, I can't thank you enough for the recipes (and pre-calculated points plus).
Cooked the zucchini filling, put it in the wraps, and then put them in the fridge for dinner the next night. My goal is to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. I did have to drain some of the liquid from the zucchini, and I added some black beans for a little more protien.
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes. As stated in my comment from yesterday, as planned, I did make the zucchini enchiladas last night and they were fantastic!!!! I followed the recipe as written and I can’t believe how delicious these enchiladas are! Thanks so much! Yours have been fun and satisfying to make!
I’ve got your new favorite enchilada recipe right here —> zucchini enchiladas!
The sauce is amazing!
Sprinkle with remaining cheese and bake in a 400F oven until melty and heated through, about 20-25 minutes. Add broth, bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed and quinoa is cooked, about 12 to 15 minutes.
The only thing not listed in the recipe that I did was drain the liquid off the zucchini mixture before adding the cheese(mine was a bit runny)….oh and more garlic of course but that's because we are garlic fiends. . I love taking culinary pictures to highlight all the beauty of food and stir all your senses. Visit your inbox, open the email, and click the button inside to confirm you want the recipes and course. Hi again, Gina!
Thanks for supplying such great recipes, they have made such a difference for us as we pursue a healthier diet . In the oven now, have read recipe 4 times, when do you add the 1/4.cup of chopped cilantro? Wow – I just stumbled upon this when looking for something to serve at a ladies night and this was so amazing!
Made these last night…yummy. We will definitely be making this again. i put it on my meal plan this week & i'm looking forward to cooking these. So yummy! Your email address will not be published.
These Zucchini Enchiladas are a delicious low carb alternative that you are going to find your family begging you to make time and again! Thank you Sylvia x. Thank you!! Mine didn't come out as pretty as yours but they were sure tasty! Summer is a great time to fill your belly with fresh and juicy fruits and vegetable!
We all thoroughly enjoyed it. Some people think vegetarian food can't be filling. I'm going to make it again this week with tofu for a veg friend. Pass separately at table along with sour cream (if desired). I'm doing meatless Monday's as a New Years resolution and this was awesome!! I made them two weeks ago for dinner and my boyfriend keeps asking when I'm going to make them again. If you love enchiladas, then you’ve gotta try these corn and zucchini enchiladas. Love love these enchiladas made them over and over again and so quick and easy to make thank you for your amazing recipes. But wonder how good these would freeze. Repeat with remaining tortillas. Just had these tonight…made them on Sunday and reheated for dinner and let me tell you how AMAZING they were/are! I didn't have scallions or cilantro on hand so I omitted them, can only imaging how much better if I did have them. ★☆ Find more savoury and sweet recipes on my blog and feel free to follow me on my Instagram, Facebook & Pinterest pages @alacartedele. Thank you for all you do, you've made trying new meals more fun and a lot less stressful!
Then you take into account that they are so low in fat and calories, and yeah, AMAZED! Thank you! This allows them to hold their shape a little better and gives them some “toothy” texture that you can’t get if you use plain corn or flour tortillas. FREE Plant-Based Protein Cookbook + Course, copyright 2020 delish knowledge / site by kc + mTT, FREE Plant-Based Protein Course with 40+ Recipes.
Cauliflower Burrito Bowls with Jalapeño Ranch ». Scatter the remaining chopped cilantro over the enchiladas. 1 medium brown onion (150g), chopped coarsely. This is so, so good. Thanks Gina. Always a hit in my house and easy to sub veggies for what I have on hand.
Serve topped with remaining corn and extra oregano. This was delicious! Easy, healthy and full of delicious Mexican Flavors! Thank you for such a good healthy dish. until all four tortillas have been used so that 1/4 of the tortilla bake equals one rolled tortilla. They take a little time, but are well worth it.
Enjoy the vegetarian recipe using fresh zucchini while it is in season! Jessica that's great! Notify me of future comments via email.
Place zucchini on.
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