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Corn and Zucchini Enchiladas
4.7 from 108 votes

Corn and Zucchini Enchiladas

Corn and Zucchini Enchiladas combine sautéed vegetables, black beans, and spices wrapped in corn tortillas and baked in salsa verde with melted Monterey Jack cheese. The mixture of corn, zucchini, and beans offers a filling vegetarian option with a balance of creamy and mildly spicy flavors. The dish is finished with fresh garnishes like cilantro, avocado, radishes, and queso fresco for added texture and freshness.

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

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. 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.
  3. 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.
  4. Spread about 1/2 cup of the salsa verde onto the bottom of the greased baking dish.
  5. 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.
  6. 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.
  7. Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
  8. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 446

% 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.