Name: Corn and Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon Olive oil; 1/2 cup Yellow onion, chopped; 1 small Zucchini, diced; 1 cup Corn, fresh or frozen; 2 cloves Garlic, minced; 4 oz Green chilies; 15 oz Black beans, rinsed and drained; 1/2 teaspoon Ground cumin; 1/2 teaspoon Smoked paprika; 1/2 teaspoon Chili powder; 1/4 cup Cilantro, chopped; Kosher salt and black pepper, to taste; 16 oz Salsa verde, divided; 2 cups Shredded Monterey Jack cheese, divided; 12 pieces Corn tortillas; For garnish: Fresh cilantro, avocado, radish slices, queso fresco

Jump to Recipe

Who can resist a big, bubbly pan of cheesy enchiladas straight out of the oven? Corn and Zucchini Enchiladas are the kind of comfort food that wrap up all the best summer flavors in a warm, saucy hug. With juicy corn, tender zucchini, and a golden crown of melted cheese, this recipe is a crowd-pleaser from the first bite. Did you know enchiladas date back hundreds of years and were originally street food in Mexico? These days, there are endless creative versions, and I love how this veggie-centric twist always brings smiles at weeknight dinners.

What makes this dish truly special is how quick and simple it is to prepare. No hours in the kitchen—just grab your skillet, a stack of corn tortillas, and some basic ingredients. If your family loved my Creamy Chicken Enchiladas, you’ll find this veggie-packed version just as hearty and inviting, with a lighter touch. Let’s dive in and discover how easy and delicious these Corn and Zucchini Enchiladas really are!

What is Corn and Zucchini Enchiladas?

Ever wondered what would happen if summer veggies crashed your Mexican night? That’s the magic behind Corn and Zucchini Enchiladas! With a name like this, you don’t have to guess what’s inside—but who knew zucchini could be so right at home wrapped in tortillas and smothered in salsa? My grandmother always said the way to a man’s heart is through his stomach, and whoever he is, he’ll definitely be coming back for seconds. These enchiladas are a celebration of freshness and comfort—try them once, and you might just hear your family asking, “When are we having those again?” Ready to conquer enchilada night? This recipe is calling your name!

Why You’ll Love This

The main thing you’ll adore about Corn and Zucchini Enchiladas is how they unpack layers of vibrant, creamy, and zesty flavor with every bite. Picture the juicy pop of corn, the soft sautéed zucchini, and that unbeatable gooey cheese stretch—all nestled inside warm, cozy tortillas. Not only does making this at home mean you’re saving extra dollars compared to takeout or restaurant prices, but you also get to control every ingredient. This means it’s healthier, more affordable, and tailored to your taste buds.

The punchy toppings—like fresh cilantro, creamy avocado, spicy radish slices, and crumbly queso fresco—put this dish over the top. Think of it as the lighter, summery cousin to my Cheesy Black Bean Enchiladas. If you love experimenting with flavors and enjoy a veggie-forward meal, Corn and Zucchini Enchiladas are bound to become your new favorite. Why not make a double batch and see how quickly they disappear?

How to Make

Quick Overview

These Corn and Zucchini Enchiladas are as easy to whip up as they are delicious. All you need is about 40 minutes from start to finish, making them perfect for busy weeknights or a simple weekend feast. The best part is their comforting combination of creamy melted cheese, colorful vegetables, and zesty salsa verde—no complicated steps, just a little chopping and layering. Let’s get cooking!

Ingredients

1 tablespoon olive oil
1/2 yellow onion, chopped
1 small zucchini, diced
1 cup corn, fresh or frozen
2 cloves garlic, minced
4 oz green chilies
15 ounces black beans, rinsed and drained
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 cup chopped cilantro
Kosher salt and black pepper, to taste
16 oz salsa verde, divided
2 cups shredded Monterey Jack cheese, divided
12 corn tortillas
For garnish: Fresh cilantro, avocado, radish slices, queso fresco

Step-by-Step

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes until softened.
Stir in the diced zucchini and cook an additional 3 minutes until just tender.
Add the corn and garlic, stirring frequently for another 2 minutes, letting everything get fragrant and golden.
Toss in the green chilies, black beans, ground cumin, smoked paprika, and chili powder. Cook for 2 more minutes to blend the flavors.
Sprinkle in the chopped cilantro, season with salt and pepper, then remove from heat.
Spread 1 cup of salsa verde evenly on the bottom of your prepared baking dish.
Warm the corn tortillas for about 20 seconds in the microwave to soften. Fill each tortilla with a generous scoop of the vegetable mixture and a sprinkle of cheese, then roll up and place seam-side down in the dish.
Pour the remaining salsa verde over the top of the enchiladas, then scatter the rest of the cheese evenly.
Bake uncovered for 18–20 minutes until the cheese is melted and bubbly.
Let cool slightly before topping with fresh cilantro, avocado, radish slices, and queso fresco. Serve warm and enjoy!

What to Serve Corn and Zucchini Enchiladas With

These enchiladas pair wonderfully with cilantro-lime rice, Mexican street corn, or a fresh black bean and tomato salad. Craving a bit of crunch? Try serving alongside tortilla chips and guacamole. For drinks, a cool glass of agua fresca or a tangy margarita makes a perfect match. Finish the meal with a classic flan or cinnamon-dusted churros for dessert.

Top Tips for Perfecting

Want to make your enchiladas truly unforgettable? Here’s how:

Substitute or add vegetables like bell pepper or spinach to use up what’s in your fridge.
If you prefer flour tortillas, go for it—they’ll give you a slightly softer texture.
For a creamier finish, add a drizzle of Mexican crema or a spoonful of Greek yogurt before serving.
Don’t rush the sautéing—letting the vegetables cook until just golden brings out max flavor.
Avoid soggy enchiladas by not overfilling them and keeping the salsa layer moderate beneath and above.

Storing and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap cooled enchiladas tightly in plastic wrap and foil, then freeze for up to 2 months. To reheat, cover the enchiladas with foil and bake at 350°F for 15–20 minutes (let frozen ones thaw first). For a crispier topping, uncover for the last few minutes of baking. Add fresh garnishes after reheating for best flavor and presentation.

FAQs

Can I make these enchiladas ahead of time?

Absolutely! Assemble the enchiladas up to a day in advance, cover tightly, and store in the fridge. When ready to bake, add an extra 5–10 minutes to compensate for the chill.

Are these enchiladas gluten-free?

Using corn tortillas makes this recipe naturally gluten-free, but always double-check labels for hidden gluten!

Can I swap out the cheese or make it dairy free?

Yes! Try a plant-based cheese or omit it entirely. Add extra avocado or a cashew queso for a creamy, dairy-free twist.

How spicy are these enchiladas?

With mild green chilies and salsa verde, they have a gentle kick. Want it spicier? Add chopped jalapeños or hot sauce to the filling.

What’s the best way to keep the tortillas from cracking?

Warm the tortillas before filling—wrap them in a damp paper towel and microwave for 20–30 seconds to keep them soft and pliable.

Conclusion

Corn and Zucchini Enchiladas are a true celebration of fresh, seasonal produce and classic comfort food. With their gentle zing, melty cheese, and warm tortillas, they’re sure to win a spot on your regular dinner rotation. Whether you’re feeding a hungry family or meal-prepping for the week, these enchiladas promise flavor, simplicity, and satisfaction in every bite. Try them tonight, and don’t forget to check out my other enchilada recipes for more inspiration!