BeautiFULL Food: Vegetarian Zucchini Enchiladas

August 13, 2018
Vegetarian Zucchini Enchiladas
Serves 3
zucchini enchiladas
Ingredients
2 fresh zucchinis peeled
1/4 chopped onion
1/2 cup canned corn
1 cup black beans (canned or fresh)
2 garlic cloves minced
1 can enchilada sauce
1 lime
1 tablespoon chili powder
1 tablespoon cumin
1/4 cup cheese
Dash of black pepper
Olive oil or coconut oil
Optional. Flour tortillas




Filling
  1. 1 tablespoon of olive oil or either coconut oil in a skillet and sat aside. 
  2. Chop onion and mince garlic then place in the pan and saute the mixture on medium heat until golden
  3. Add corn, black beans, cumin, chili powder and a dash of black pepper. Stir for 5 minutes or until it starts to simmer 
  4. Add 2/3 of the canned enchilada sauce 
  5. Roll lime on a cutting board so the juices come to the center, then cut in half and squeeze the juice into the mixture
  6. Reduce the heat to low, cover and simmer for an additional 5 minutes. The goal is to get all the flavors blended together

Zucchini Strips

  1. On a cutting board cut off the ends of the zucchini and toss out
  2. With a potato peeler start to peel horizontally until it creates long, thin pieces
  3. Sat aside peel

Roll Up

  1. In baking pan lightly grease the pan with either coconut oil or olive oil 
  2. so the enchiladas will not stick
  3. Lay out 3-4 pieces of the zucchini strips (depending on the size) and spoon in the mixture then roll up
  4. Once you have filled the entire pan spoon the remainder of the enchilada sauce onto the enchiladas
  5. Sprinkle cheddar cheese o gtop then bake in oven for 15 minutes or until the cheese has melted
  6. Remove from oven, allow it to settle for 5 minutes 
  7. Serve as is or eat alone or place 2 of the enchiladas into one flour tortilla

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