Zucchini Enchiladas
Print Recipe
A veggie-filled alternative to standard enchiladas.
  • CourseMain Dish
  • CuisineVegetarian
  • 2 tsp. extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 4 green onions, chopped
  • 2 medium zucchini, finely grated
  • 1 can black beans, drained and rinsed
  • 1 1/2 cups shredded cheddar
  • 4 whole wheat tortillas
  • 1/4 cup cilantro, chopped
  • 1/4 cup plain Greek yogurt
Enchilada sauce
  • 1 clove garlic, minced
  • 1 Tbsp. chipotle chilis in adobo sauce
  • 1 cup tomato sauce
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 cup vegetable broth
  • 1 pinch salt and pepper, to taste
  1. Start with the enchilada sauce: in a medium saucepan, add 1/2 tsp extra virgin olive oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil and then reduce the heat to low and simmer for 5-10 minutes. Set aside.
  2. Coat a baking dish with remaining 1/2 tsp extra virgin olive oil. Preheat oven to 400 degrees.
  3. In a medium skillet, sauté garlic and green onions in olive oil over medium heat for aproximately 4 minutes; add zucchini, salt and pepper to taste and cook about 5 minutes.
  4. Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini mixture and black beans between each tortilla, roll and place seam side down in baking dish.
  5. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
  6. Serve with chopped cilantro and plain Greek yogurt (optional).
Recipe Notes

Recipe slightly adapted from skinnytaste.com

Share this Recipe