Why You’ll Love This Recipe

This recipe is not only easy to make but also customizable to fit any dietary needs. It’s a great way to use fresh zucchini and incorporate more vegetables into your meals. The zucchini’s mild flavor perfectly complements the hearty filling, and the combination of enchilada sauce and melted cheese creates a mouthwatering dish. Plus, it’s gluten-free, making it a fantastic option for anyone following a gluten-free diet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium zucchini
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup enchilada sauce (store-bought or homemade)
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
Fresh cilantro or green onions for garnish (optional)

Directions

Preheat the Oven:
Set your oven to 375°F (190°C) to warm up while you prepare the roll-ups.
Prepare the Zucchini:
Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips. Aim for about 1/8 inch thickness.
Mix the Filling:
In a bowl, combine black beans, corn, half of the shredded cheese, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well until fully combined.
Assemble the Roll Ups:
Take one zucchini strip and place about 2 tablespoons of the filling at one end. Roll it tightly and secure with a toothpick if necessary. Repeat with the remaining zucchini strips and filling.
Layer the Baking Dish:
Pour a thin layer of enchilada sauce on the bottom of a greased baking dish. Arrange the roll-ups in a single layer.
Top with Sauce and Cheese:
Pour the remaining enchilada sauce over the roll-ups. Sprinkle the remaining cheese on top.
Bake:
Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Cool and Serve:
Let the roll-ups cool for a few minutes before serving. Garnish with cilantro or green onions for added flavor.

Servings and Timing

Servings: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Variations

Spicy Kick: Add some sliced jalapeños or a sprinkle of chili powder to the filling for extra heat.
Vegetarian Option: Add sautéed mushrooms or spinach to the filling for more veggies.
Dairy-Free: Use a dairy-free cheese alternative to make this recipe vegan-friendly.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven or microwave until heated through. You can cover it with foil if reheating in the oven to keep it moist.

FAQs

Can I use a different vegetable instead of zucchini?

Yes, you can use eggplant or yellow squash as a substitute for zucchini.

Can I make this ahead of time?

Yes, you can assemble the roll-ups ahead of time and store them in the fridge until you’re ready to bake them.

Can I freeze this dish?

Yes, you can freeze the assembled roll-ups before baking. Cover tightly and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight and bake as directed.

How can I make these more filling?

Add cooked chicken or ground beef to the filling for a heartier meal.

Conclusion

These Zucchini Enchilada Roll Ups are an easy, flavorful, and healthy twist on a classic dish. With their vibrant colors, satisfying texture, and delicious flavors, they’re sure to be a hit at your next family dinner or gathering. Plus, they’re gluten-free and customizable, making them a perfect choice for all diets. Enjoy!

Zucchini Enchilada Roll Ups: An Incredible Ultimate Recipe

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These Zucchini Enchilada Roll Ups are an easy, flavorful, and healthy twist on a classic dish. With zucchini acting as the tortilla, they are a perfect option for anyone looking to enjoy enchiladas in a lighter, low-carb form. Packed with black beans, corn, and a medley of spices, this recipe is sure to be a hit.

Author: Amy
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 4-6 servings
Category: Main Course
Method: Baking
Cuisine: Mexican

Instructions

Preheat the oven to 375°F (190°C).
Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
In a bowl, combine black beans, corn, half of the shredded cheese, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well.
Take one zucchini strip and place about 2 tablespoons of the filling at one end. Roll it tightly and secure with a toothpick if necessary. Repeat with the remaining zucchini strips and filling.
Pour a thin layer of enchilada sauce on the bottom of a greased baking dish. Arrange the roll-ups in a single layer.
Pour the remaining enchilada sauce over the roll-ups and sprinkle the remaining cheese on top.
Cover with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let the roll-ups cool for a few minutes before serving. Garnish with cilantro or green onions.