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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.

Ingredients

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)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Using a vegetable peeler or mandolin, slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
  3. In a bowl, combine black beans, corn, half of the shredded cheese, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well.
  4. 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.
  5. Pour a thin layer of enchilada sauce on the bottom of a greased baking dish. Arrange the roll-ups in a single layer.
  6. Pour the remaining enchilada sauce over the roll-ups and sprinkle the remaining cheese on top.
  7. 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.
  8. Let the roll-ups cool for a few minutes before serving. Garnish with cilantro or green onions.

Notes

For extra heat, add jalapeños or chili powder to the filling.

Substitute zucchini with eggplant or yellow squash for a different twist.

For a heartier version, add chicken or ground beef to the filling.

Nutrition

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