Description
Delicious zucchini enchiladas filled with cheese and topped with sauce.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups shredded cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Slice zucchinis lengthwise and scoop out the center.
- In a bowl, mix cheese, black beans, onion, garlic powder, cumin, salt, and pepper.
- Fill each zucchini half with the cheese mixture.
- Place filled zucchinis in a baking dish.
- Pour enchilada sauce over the zucchini.
- Bake for 25-30 minutes until the zucchini is tender.
Notes
- Adjust spice level by adding chili powder.
- Can substitute cheese with a dairy-free option.
- Serve with fresh cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 220
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: zucchini enchiladas, vegetarian enchiladas, healthy enchiladas