If you’re like me, you probably love every type of enchilada. There’s mole enchiladas, enchiladas verdes, seafood enchiladas, and of course cheese enchiladas. However, in theme with my current health journey I want to introduce you to the zucchini enchilada! You’re probably thinking, “this is going to be a lot of work” and “I am going to need so many different ingredients.” In actuality it’s a pretty easy dish to make and the only ingredient you might not have and would need to buy is the enchilada sauce.
Normally when I have enchiladas you eat 2-3 and then you’re so stuffed. Not only that but you also feel bad eating more from all the carbs in the tortillas and the filling. However, with this dish there’s not as much of a guilty feeling because the wrapping is made with zucchini instead and the filling is just potatoes and beans (feel free to make with any other of your favorite veggies like mushrooms or sweet potatoes as well). The other great part of this dish is that it almost tastes like there’s meat in it and it doesn’t taste too veggyish. Sometimes with some vegetable substitutions you can really taste the difference, but my fiancé really loved them (and she’s a little picky).
- 4 large russet potatoes
- 1 can of refried beans (8 oz)
- 1 bag of Mexican Style Cheese blend (12 OZ)
- 2 tbsp of cumin
- 2 tbsp of paprika
- 1 tbsp of chili powder
- 1 tbsp of salt
- 1 tbsp of garlic powder
- 1 bottles of Trader Joes enchiladas sauce
- 4 zucchinis
- 1 tbsp of sour creme
- 1 handful of fresh cilantro
- 2 green onions
- 1 avocado
- Wash all vegetables prior to cooking
- Cut potatoes into small half inch pieces and start to boil water
- Throw your potatoes into the boiling water and then bring to a simmer after 5 mins of boiling
- Use mandolin to slice zucchini (long way) into very thin slices
- Once potatoes are done add to a mixing bowl and let cool for 5-10 minutes.
- Open can of beans and add to mixing bowl with all your spices (cumin, paprika, chili powder, garlic, and salt).
- Grab your zucchini slices and then put next to each other three of them the long way. Then add a spoonful of your stuffing and add to the he center and spread over the 3 slices.
- Then roll the zucchini slices like taquitos and add to a baking sheet or cast iron pan after you buttered it (pam spray works as well).
- Fill baking sheet or cast iron with enchiladas, and then top off with the bottle of enchilada sauce and then your cheese.
- Bake enchiladas for 20-30 minutes on 375 degrees.
- Slice your avocado into thin slices, and cut up green onion and cilantro.
- Remove enchiladas from oven, add your portion to your plate and garnish with sour cream, cilantro, and avocado.
Hope you loved these as much as I did! Remember you can have more than 2 helpings since these are a little healthier 😉
Come back next time for a Broccoli Alfredo Bake!