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Cheesy Vegetarian Zucchini Black Bean Enchiladas
Created by: Howcan Team
Ingredients
- 4 medium zucchinis, sliced lengthwise into thin strips
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic. Cook for 5 minutes, or until the vegetables are softened.
- Add the black beans, corn, cumin, chili powder, paprika, salt, and black pepper to the skillet. Cook for an additional 2-3 minutes, stirring occasionally. Remove from heat and set aside.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Lay a zucchini strip on a flat surface and spoon some of the black bean mixture onto the zucchini. Roll it up and place it seam side down in the baking dish. Repeat with the remaining zucchini and filling.
- Pour the remaining enchilada sauce over the zucchini enchiladas, then sprinkle the shredded cheddar cheese on top.
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy!
The history of Cheesy Vegetarian Black Bean Enchiladas with zucchini instead of tortillas is a modern twist on a classic Mexican dish. This innovative variation was born out of the desire to create a healthier, low-carb alternative to traditional enchiladas. The use of zucchini strips instead of tortillas adds a fresh and light element to the dish, while still maintaining the rich and savory flavors of the original. This creative take on enchiladas has gained popularity in the health-conscious food scene, with chefs and home cooks alike experimenting with different fillings and sauces to complement the zucchini. The dish has become a staple in vegetarian and gluten-free menus, offering a satisfying and nutritious option for those with dietary restrictions. In terms of regional influence, this zucchini enchilada variation has made its mark in modern Mexican and Tex-Mex cuisine, particularly in regions where fresh produce is abundant. Chefs in California and the Southwest have embraced this lighter version of enchiladas, incorporating local ingredients and flavors to create unique and vibrant renditions of the dish. When it comes to the best version of this dish, attention to the filling is crucial. The combination of black beans, cheese, and a flavorful enchilada sauce is essential for a delicious outcome. Additionally, the zucchini strips should be thinly sliced and properly seasoned to ensure a satisfying texture and taste. For those looking to explore alternative methods, some recipes suggest grilling or lightly sautéing the zucchini strips before assembling the enchiladas, adding a smoky or caramelized flavor to the dish. This technique can elevate the overall taste and presentation of the zucchini enchiladas, offering a delightful twist on the traditional baking method. Overall, Cheesy Vegetarian Black Bean Enchiladas with zucchini present a delightful fusion of flavors and textures, showcasing the versatility of Mexican cuisine and the endless possibilities for creative culinary adaptations.
50 min
4
350 calories
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