Go Back
–+ servings
Zucchini Enchiladas

Zucchini Enchiladas: Low-Carb Comfort Food Everyone Craves

Zucchini Enchiladas are a delicious low-carb alternative to traditional enchiladas, satisfying cravings while being nutritious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can Black Beans drained and rinsed
  • 1 cup Corn canned or frozen
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder to taste
  • 1 teaspoon Garlic Powder or 1 clove fresh garlic
  • to taste Salt
  • to taste Pepper
  • 2 cups Shredded Cheese Mexican blend or cheddar
For the Zucchini Base
  • 4 Zucchini medium-sized, thinly sliced
For Finishing Touches
  • 2 cups Enchilada Sauce ensure gluten-free
  • ¼ cup Cilantro optional for garnish

Equipment

  • baking dish
  • Mixing Bowl
  • knife
  • mandoline slicer

Method
 

Cooking Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a large mixing bowl, combine black beans, corn, cumin, chili powder, garlic powder, salt, and pepper.
  3. Slice the zucchini lengthwise into thin strips, about ¼ inch thick.
  4. Assemble the enchiladas by rolling the filling in zucchini strips and placing them seam-side down in a greased baking dish.
  5. Pour enchilada sauce evenly over the top and sprinkle remaining cheese.
  6. Bake for 30 minutes until cheese is bubbly and golden brown.
  7. Garnish with chopped cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 400mgFiber: 6gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

Best served hot immediately after baking. Can customize fillings to personal preference.

Tried this recipe?

Let us know how it was!