These Easy Zucchini Enchiladas are a fun twist on a classic dish! Instead of tortillas, you use thinly sliced zucchini, making them fresh and lighter. Packed with cheese and tasty fillings, they’re bursting with flavor.
They’re super simple to make! Just roll up your favorite ingredients in the zucchini slices, pour on the sauce, and bake. I love how they warm up nicely for leftovers, too—if there are any left! 😄
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Use medium zucchinis for the best size. If zucchini isn’t available, try eggplant or sliced bell peppers for a different flavor and texture.
Black Beans: A healthy protein source, but you can swap them with kidney beans or even lentils if you’d like. They all work perfectly with the spices!
Cheese: I love a mixture of cheddar and Monterey Jack for a tasty melt. You can also use a dairy-free cheese alternative or skip it entirely for a lighter version.
Enchilada Sauce: Store-bought is quick, but homemade is easy if you have the time. Try making a simple tomato sauce with spices or use salsa as an alternative for a different flavor.
What’s the Best Way to Slice the Zucchini Thinly?
Slicing zucchini can be tricky! Here’s how to get it right:
- Use a mandoline slicer for uniform, thin slices. If you don’t have one, a sharp knife works just fine—just take your time!
- Try to keep each slice as even as possible (about 1/8-inch thick). This ensures even cooking and easy rolling.
- Lay the slices flat on a paper towel after slicing to soak up any excess moisture before assembling. This helps prevent sogginess.
Easy Zucchini Enchiladas
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked black beans (or refried beans)
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 ½ cups enchilada sauce (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For Garnish:
- Fresh cilantro (optional)
- Sour cream or avocado slices for serving (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 30 minutes to bake. In total, you’re looking at about 45 minutes for a delicious, healthy meal that everyone will love!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be hot and ready when you are done assembling your enchiladas.
2. Slice the Zucchini:
Using a mandoline slicer or a sharp knife, carefully slice the zucchinis lengthwise into thin strips about 1/8-inch thick. Make sure to lay them flat on a paper towel afterward to absorb some moisture.
3. Cook the Onions and Garlic:
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until they soften. Then, add the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until the garlic is fragrant.
4. Make the Filling:
Stir in the cooked black beans and corn, mixing well. Let this cook for 2-3 minutes until everything is heated through, then remove from the heat.
5. Assemble the Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take one zucchini slice, place about 2 tablespoons of the bean and vegetable mixture on one end, and sprinkle with a little shredded cheese. Roll it up tightly and place it seam side down in the baking dish. Repeat this with all the zucchini slices and filling.
6. Add Sauce and Cheese:
Once all the zucchini rolls are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining shredded cheese evenly over everything.
7. Bake the Enchiladas:
Cover the baking dish with foil and bake for 20 minutes. After that, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve and Enjoy:
Once done, take the enchiladas out of the oven and let them cool slightly. Garnish with fresh cilantro and serve with a side of sour cream or avocado slices if desired.
Enjoy your light and delicious Easy Zucchini Enchiladas!
FAQ for Easy Zucchini Enchiladas
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! Feel free to use eggplant or sliced bell peppers in place of zucchini for a different flavor and texture. Just make sure to slice them thinly so they cook well!
Can I Make These Enchiladas Vegetarian or Vegan?
Yes! The recipe is already vegetarian if you use black or refried beans. To make it vegan, just substitute the cheese with a dairy-free cheese alternative or omit it altogether. You can also use vegetable broth-based enchilada sauce to keep it plant-based!
How Do I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or warm them in the oven until heated through.
Can I Freeze These Enchiladas?
Yes, you can freeze the assembled (but unbaked) enchiladas! Just wrap them tightly in foil or freezer-safe plastic and store them for up to 3 months. When you’re ready to eat, bake from frozen, adding about 10 minutes to the cook time.
