Zucchini and Black Bean Enchiladas w/ Smoky Chipotle Sauce

25m
Prep Time
25m
Cook Time
50m
Ready In


"Delicious vegetarian enchiladas. The filling is quite simple to make. I use my recipe for chipotle taco sauce in this, as it does very well doubling as an enchilada sauce."

Original is 4-5 servings
  • FILLING
  • ENCHILADAS

Nutritional

  • Serving Size: 1 (278 g)
  • Calories 607.5
  • Total Fat - 18.3 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 52 mg
  • Sodium - 322.8 mg
  • Total Carbohydrate - 75.7 g
  • Dietary Fiber - 18.7 g
  • Sugars - 4.9 g
  • Protein - 37.9 g
  • Calcium - 517.1 mg
  • Iron - 6.5 mg
  • Vitamin C - 11.6 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Preheat oven to 350F.

Step 2

Place zucchini, onion, garlic in a couple tablespoons olive oil in a large skillet and saute until lightly browned.

Step 3

Stir in epazote, black beans, salt, pepper, cumin, 1/2 cup chipotle sauce and half cup water and simmer until mixture thickens up; set aside.

Step 4

Place half a cup of the chipolte sauce in the bottom of a casserole dish, spreading out to cover the bottom.

Step 5

Heat about a half inch of oil in a skillet and briefly fry tortillas, a few seconds on each side, until they puff and soften.

Step 6

Do them one at a time and drain well.

Step 7

Place 1/4 cup of the filling on the tortilla and roll up.

Step 8

Place enchilada seam side down in a casserole dish.

Step 9

Repeat with remaining tortillas.

Step 10

Cover enchiladas with cheese and bake, uncovered, for 25 minutes, or until cheese is melted and lightly browned.

Step 11

Garnish with chopped jalapeno or cilantro and sliced scallions, if desired.

Tips


  • Chipotle Taco Sauce:
  • Http://www.recipezazz.com/recipe/smoky-chipotle-taco-sauce-10203

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Epazote is an herb with a slightly citrus-y flavor, but it is optional in this recipe.
  • Be sure to use canned black beans that have been rinsed and drained for this recipe.

  • Substitute zucchini for sweet potato - Sweet potato is an excellent source of Vitamin A, which is great for healthy skin, eyesight and a strong immune system. It also has a higher fiber content than zucchini, making it a healthier option.
  • Substitute black beans for kidney beans - Kidney beans are a great source of protein, which makes them a great substitute for black beans. They also have a slightly nutty flavor which adds a nice depth to the dish.

Vegan Variation Replace the cheddar cheese with vegan cheese and use vegetable oil instead of olive oil.


Mexican Variation Replace the cheddar cheese with Monterey Jack cheese and use chili powder, cumin, and oregano instead of the Italian seasoning. Add 1/2 cup of black beans and 1/4 cup of diced tomatoes.


Mexican Rice: Mexican Rice is a delicious side dish that pairs perfectly with the Zucchini and Black Bean Enchiladas. It's a simple yet flavorful dish made with long-grain white rice, garlic, onion, and tomato sauce. The smoky chipotle sauce from the enchiladas adds a nice kick to the rice, making it the perfect accompaniment.


Spicy Refried Beans: Spicy Refried Beans are the perfect accompaniment to the Zucchini and Black Bean Enchiladas. They are made with pinto beans, garlic, onion, and jalapeños, giving them a delicious kick. The creamy texture and smoky flavors of the refried beans are a great contrast to the fluffy Mexican Rice, making it a great side dish to serve with the enchiladas.




FAQ

Q: What type of tortillas should I use for this recipe?

A: Corn tortillas are best for this recipe, as they are more pliable and will hold the filling better than other types of tortillas.



Q: Can I freeze this recipe?

A: Yes, this recipe can be frozen. Make sure to wrap it tightly in plastic wrap or foil before freezing. When you're ready to eat it, thaw it overnight in the refrigerator and then reheat it in the oven or microwave.

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Fun facts:

The zucchini used in this recipe is native to Central America and was first cultivated by the Aztecs in the 16th century.

The chipotle pepper used in this recipe is a smoked jalapeno pepper, which was popularized by celebrity chef Rick Bayless in the 1980s.