We made these zucchini enchiladas a couple of weeks back, and SO many of you all wanted a recipe! The best part is that they’re so easy to make, AND healthy! These enchiladas are low carb, packed with protein and fiber, and flavor.
Benefits of zucchini
If you all don’t use zucchini regularly in your cooking, it is one of our favorite vegetables, and one that we use on a daily basis with all of our meals.
Zucchini is rich in vitamins, minerals, and nutrients. It is high in antioxidants, full of fiber, and can help your heart and blood sugar levels.
How to make the enchiladas
Prepare the vegetable mixture by mixing the black beans, carrots, bell peppers, mushrooms, and enchilada sauce in a pan, and let simmer. Feel free to use any vegetables or beans you would like. You can also add meat, if you wish.
Use a vegetable peeler to peel the zucchini into long strips. Place three strips together to form a band. Add a scoop of the vegetable mixture to the bottom of the zucchini and gently and tightly roll up to form a roll.
Repeat with the rest of the zucchini rolls and place in a baking dish with the enchilada sauce on top.
*save this recipe for later*
You can also use tortillas and make traditional enchiladas (we used Siete brand).
Tools/food we used
Let us know if you try them out! Xo
