Zucchini “Enchiladas”

These enchilada-inspired zucchini rolls are filled with a delicious mix of corn, black beans, and cheese, giving them a savory and satisfying flavor. Topped with more cheese and enchilada sauce, they're a tasty and unique dinner option.

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.

3. 3

   Add the garlic and stir to combine.

4. 4

   Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.

5. 5

   Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.

6. 6

   Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.

7. 7

   Fold the ends of the zucchini over the filling and continue to roll, tightly.

8. 8

   Transfer the zucchini rolls to a baking dish.

9. 9

   Spoon over the remaining enchilada sauce and top with cheese.

10. 10

    Bake for 15-20 minutes or until cheese is melted.

11. 11

    Serve with sour cream and cilantro.

12. 12

    Enjoy!

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