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Zucchini Enchiladas Recipe

Zucchini Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini, about 1½ lbs
  • 1 lb ground beef
  • 1 cup cooked black beans, drained and rinsed
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup plus 2 tbsp red enchilada sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt, plus a pinch for the zucchini
  • ½ tsp black pepper
  • 1½ cups shredded cheddar or Mexican blend cheese, divided
  • Fresh cilantro, sour cream, and avocado for serving

Method
 

  1. Slice zucchini lengthwise into ⅛-inch strips, sprinkle with a pinch of salt, and let sit on paper towels for 10 minutes. Pat dry.
  2. Brown the ground beef in a skillet over medium heat, add onion and cook until soft, then stir in garlic, cumin, chili powder, salt, pepper, beans, and ¾ cup enchilada sauce. Simmer until thickened, then mix in ½ cup cheese off the heat.
  3. Spoon filling onto zucchini strips, roll tightly, and place seam-side down in a 9×13 baking dish. Top with the remaining enchilada sauce and the remaining cheese.
  4. Bake at 375°F for 25 minutes until bubbly. Rest for 5 minutes, then serve with cilantro, sour cream, and avocado.

Notes

Let the dish rest after baking so the rolls hold together when you lift them out. Half a batch fits well in an 8-inch square dish, just reduce the bake time by 2 to 3 minutes.