Corn and Zucchini Enchiladas
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6
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Calories
446 kcal
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Course
Main Course
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Cuisine
Mexican
Corn and Zucchini Enchiladas
Description
This recipe begins with cooking diced zucchini, onion, corn, and garlic in olive oil until tender, then mixing in green chiles, black beans, cumin, smoked paprika, chili powder, chopped cilantro, and seasoning. The filling is combined with salsa verde and some shredded Monterey Jack cheese to bind it. Corn tortillas are softened by microwaving or briefly frying, then dipped in salsa verde before being filled and rolled. The enchiladas are arranged in a baking dish, covered with salsa verde and additional cheese, then baked until bubbly and lightly browned.
The dish offers a combination of sweet corn, tender zucchini, and mildly spiced beans enveloped in warm tortillas. The salsa verde adds tang and moisture, while the cheese melts to a creamy layer on top. Garnishes such as fresh cilantro, sliced radishes, avocado, and queso fresco provide bright, fresh contrasts and added texture. These enchiladas can function as a main dish for a vegetarian meal or alongside other dishes in a Mexican-themed spread.
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 1 zucchini diced, small
- 1 cup corn fresh or frozen
- 2 cloves garlic minced
- 4 oz green chilies
- 15 ounces black beans rinsed and drained
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- ¼ cup cilantro chopped
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 16 oz salsa verde divided
- 2 cups Monterey jack cheese divided, shredded
- 12 corn tortillas
- cilantro avocado, radish slices, queso fresco, fresh, for garnish
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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