Black Bean + Corn Zucchini Enchiladas

I LOVE zucchini, I grow it in my garden in Aspen and come Fall each year I feel like I have it coming out my ears.  I’m always on the search for new recipe ideas that utilize zucchini.  I have seen a few versions of zucchini enchiladas on Pinterest, but was always hesitant to try because I thought using zucchini, in place of the traditional tortilla, would produce a soggy end product.  I was pleasantly surprised to be WRONG.  These enchiladas were not soggy or watery at all, and I did not do anything special to the zucchini (besides not using the part that contained the seeds).  I created a vegetarian version for this recipe, but you could EASILY swap shredded chicken from a cooked rotisserie chicken (which you can get at any grocery store) for either the beans or corn – or both.  I would highly recommend using this Green Chili Stew in place of enchilada sauce if you can find it, it really elevated these enchiladas.







Black Bean + Corn Zucchini Enchiladas

  • Author: ThePetitePiglet
  • Yield: 8 enchiladas (4 servings)


  • 4 zucchinis
  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 1 can black beans, drained and rinsed well
  • 1 can corn, drained and rinsed well (I usually use frozen corn, I thaw it out in a colander before adding)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups enchilada sauce (I like to use the Cookwell and Company Green Chili Stew)
  • 1 cup shredded cheese
  • Olive oil


Preheat oven to 375 degrees
Using a Y-shaped vegetable peeler create the zucchini strips. You will need to discard the first few strips as these will be too narrow. Once I get close to the seeds (core of the zucchini) I turn the zucchini over and do the same process on the other side. I usually get about 10 good strips from each zucchini. Set zucchini strips aside
Heat about 2 tablespoons of olive oil in a skillet
Once oil is hot, add onions and cook for about 3 – 4 minutes
Reduce heat to low and add garlic, cook stirring constantly for 1 more minute
Add the corn, black beans, cumin and chili powder and cook for about 1 more minute, stirring constantly
Add 1 cup of enchilada sauce, cover and allow mixture to simmer for a few minutes
On a plate, lay out 4 zucchini slices, slightly overlapping, and top with a large spoonful of the corn and bean mixture. Roll up and transfer to a baking dish. Repeat with the remainder of zucchini slices. Reserve the extra filling to top enchiladas with before serving
Spoon the rest of the enchilada sauce over the enchiladas and top with cheese
Bake for about 15 minutes or until cheese is melted
Top with a spoonful of the extra filling, sour cream and cilantro before serving 

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