Corn and Zucchini Enchiladas
Delicious and comforting Corn and Zucchini Enchiladas filled with fresh vegetables and topped with melted cheese.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
- Microwave
Ingredients
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
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-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!
Notes
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.