Zucchini Enchilada Roll Ups
A healthy twist on traditional enchiladas using fresh zucchini instead of tortillas, filled with a savory bean and cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 medium zucchinis, sliced lengthwise into thin strips
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1/2 cup corn (canned or frozen)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchinis by slicing them lengthwise into thin strips, about 1/4 inch thick.
- Mix the filling by combining black beans, corn, cumin, chili powder, salt, and pepper in a bowl.
- Assemble the roll-ups by taking a zucchini slice, spreading enchilada sauce, adding the bean mixture, and sprinkling some cheese before rolling it up.
- Arrange the rolled zucchini strips in a baking dish and pour any remaining enchilada sauce at the bottom.
- Top with more enchilada sauce and sprinkle additional cheese on top.
- Bake in the oven for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Choose firm zucchinis and avoid overfilling rolls to prevent bursting while baking.