These easy zucchini enchiladas are bursting with flavor! Wrapped in soft tortillas, they’re filled with tasty zucchini, cheese, and spices that make each bite delicious. 🌱
Whenever I make these, I can’t help but sneak a few before dinner! Serve them hot with some salsa on the side for that extra kick. They’re a family favorite!
Key Ingredients & Substitutions
Zucchini: This is the star ingredient! Choose medium-sized zucchini for easy grating and chopping. If zucchini isn’t available, you can use yellow squash or even carrots for a twist.
Olive Oil: A great choice for sautéing veggies, but you can use canola or avocado oil if you’re looking for alternatives. Each oil adds a different hint of flavor.
Black Beans: They provide protein and texture. If you prefer, pinto beans or lentils work well here too. For a lighter option, leave them out altogether.
Spices: Cumin, chili powder, and smoked paprika make the dish pop! You can adjust these based on your taste preferences or try taco seasoning for a quick fix.
Tortillas: Corn tortillas are traditional, but flour tortillas can be used if preferred. If you need a gluten-free option, look for gluten-free tortillas readily available in stores.
How Do I Make Sure My Zucchini Mixture Is Just Right?
Getting the zucchini cooked perfectly is crucial for texture and flavor. Here’s how to do it without too much fuss:
- Start by sautéing onions in olive oil for a few minutes until they’re soft.
- Add minced garlic and cook for just a minute to avoid burning.
- Once you mix in the grated zucchini, keep the heat at medium to allow it to cook down. Cook for about 5-7 minutes until just tender; you want it to hold its shape.
- Don’t forget to stir in spices towards the end, as they bloom beautifully and make everything even tastier!
Remember, don’t overcook the zucchini at this stage or your enchiladas may end up too mushy!
Easy Zucchini Enchiladas Loaded with Flavor
Ingredients You’ll Need:
Main Ingredients:
- 3 medium zucchinis, grated or finely chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For Assembling:
- 8-10 corn or flour tortillas
- 1 1/2 cups enchilada sauce (store-bought or homemade)
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 25 minutes to bake, making it a total of around 40 minutes from start to finish. It’s a quick and delightful vegetarian meal that the whole family will love!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows your enchiladas to bake evenly while you prepare the filling.
2. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until they become translucent. Then, add the minced garlic and cook for just a minute more until it’s fragrant.
3. Cook the Zucchini Mixture:
Next, stir in the grated zucchini, black beans (if using), corn, cumin, chili powder, smoked paprika, salt, and pepper. Let this cook for another 5-7 minutes until the zucchini is softened and everything is well combined. Once done, remove the skillet from heat.
4. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce at the bottom of a baking dish. This prevents the enchiladas from sticking and adds extra flavor.
5. Fill and Roll the Tortillas:
Warm the tortillas slightly in a microwave or on a skillet to make them easier to roll. Take about 2-3 tablespoons of the zucchini mixture and place it in the center of each tortilla. Sprinkle a little shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the baking dish.
6. Add Sauce and Cheese:
Once all tortillas are rolled and in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle any remaining cheese over this sauce for that extra cheesy goodness!
7. Bake the Enchiladas:
Transfer the baking dish to the oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly. Keep an eye on them towards the end to avoid over-browning.
8. Garnish and Serve:
Once baked, take them out of the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving. If you like, offer sour cream or Greek yogurt on the side for a delicious creamy finish.
Enjoy these easy, flavorful zucchini enchiladas as a satisfying vegetarian meal that everyone will love!
FAQ for Easy Zucchini Enchiladas
Can I Use Different Types of Tortillas?
Absolutely! While corn tortillas are traditional for enchiladas, you can use flour tortillas for a softer texture. If you’re looking for a gluten-free option, plenty of gluten-free tortillas are available in stores.
What Should I Do If I Have Leftover Filling?
If you have leftover filling, it’s perfect for topping on salads, adding to tacos, or stuffing in stuffed peppers. You can store it in an airtight container in the fridge for up to 3 days.
Can I Prepare These Enchiladas Ahead of Time?
Yes! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil. When ready to bake, just add a few extra minutes to the baking time if they are chilled.
How Can I Add More Protein to This Recipe?
For added protein, consider incorporating shredded chicken, cooked quinoa, or extra beans into the filling. These additions work great and enhance the overall flavor!