Corn and Zucchini Enchiladas

Name: Corn and Zucchini Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; ½ yellow onion; 1 small zucchini; 1 cup corn; 2 cloves garlic; 4 oz green chilies; 15 ounces black beans; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder; ¼ cup chopped cilantro; Kosher salt and black pepper; 16 oz salsa verde; 2 cups shredded Monterey Jack cheese; 12 corn tortillas; Garnish: Fresh cilantro

User Reviews

4.7

108 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6
Calories
446 kcal
Course
Main Course
Cuisine
Mexican

Corn and Zucchini Enchiladas

Iris Warren

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Corn and Zucchini Enchiladas with black beans, green chiles, spices, salsa verde, and cheese are the perfect weeknight dinner! You are going to love these hearty vegetarian enchiladas!

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Ingredients

Servings

1 tablespoon olive oil
½ yellow onion, chopped
1 small zucchini, diced
1 cup corn, fresh or frozen
2 cloves garlic, minced
4 oz green chilies
15 ounces black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
¼ cup chopped cilantro
Kosher salt and black pepper, to taste
16 oz salsa verde, divided
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas
Garnish: Fresh cilantro, avocado, radish slices, queso fresco

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Instructions

Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in 1/2 cup of the salsa verde and 1/2 cup of the shredded cheese.
Spread about 1/2 cup of the salsa verde onto the bottom of the greased baking dish.
Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil.
Pour about 1 cup of the salsa verde into a pie plate. Take a tortilla and dip it into the salsa verde, coating both sides. Transfer to a plate or cutting board and add about 1/4 cup of the filling into the center. Carefully roll it up tightly and place seam side down in baking dish. Repeat until the filling is gone.
Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, avocado, radish slices, and queso fresco, if desired. Serve warm.

Nutrition Information

Show Details

Calories 446kcal (22%) Carbohydrates 54g (18%) Protein 20g (40%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 34mg (11%) Sodium 839mg (35%) Potassium 687mg (20%) Fiber 11g (44%) Sugar 8g (16%) Vitamin A 1071IU (21%) Vitamin C 14mg (16%) Calcium 351mg (35%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 446 kcal

% Daily Value*

Calories	446kcal	22%
Carbohydrates	54g	18%
Protein	20g	40%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	34mg	11%
Sodium	839mg	35%
Potassium	687mg	15%
Fiber	11g	44%
Sugar	8g	16%
Vitamin A	1071IU	21%
Vitamin C	14mg	16%
Calcium	351mg	35%
Iron	3mg	17%