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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 ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1 cup enchilada sauce
- 1 cup shredded Mexican blend cheese
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the minced garlic, red bell pepper, and corn kernels to the skillet. Cook for another 5 minutes, stirring occasionally.
- Stir in the black beans, ground cumin, chili powder, and paprika. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, then remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Lay out the zucchini strips and spoon the black bean mixture onto each strip. Roll up the zucchini to enclose the filling and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the zucchini enchiladas and sprinkle with shredded cheese.
- Cover the baking dish with foil and bake in the preheated oven 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 your zucchini black bean enchiladas!
The history of Vegetarian Black Bean Enchiladas using zucchini instead of tortillas is a modern twist on a classic Mexican dish. This innovative variation was likely born out of a desire for a healthier, low-carb alternative to traditional enchiladas. Renowned chefs and health-conscious restaurants in regions with a strong emphasis on fresh, local produce, such as California and the Southwest, have embraced this creative take on the beloved dish. The best version of this dish can be found in farm-to-table restaurants that prioritize using organic zucchini and high-quality black beans. The key to getting this dish right lies in the flavorful black bean filling and the zucchini slices, which should be thinly sliced and perfectly cooked to achieve the ideal texture. For a unique twist, some chefs also incorporate a homemade enchilada sauce using roasted tomatoes and peppers for an extra depth of flavor.
50 min
4
320 calories
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