Mains/ Recipes/ Savory

Shredded Zucchini and Black Bean Enchiladas

You gotta love a veggie that dabbles in desserts and savory dishes. Zucchini lends itself to a variety of recipes with its moist and meaty composition and is easily camouflaged in everything from cakes to pasta sauce (one day in the distant future I will likely be sneaking it undetected into my kid’s meals for nutrients).

The inspiration for this recipe comes from a dish my friend served on Cinco de Mayo. By shredding the vegetable, sauteing with oil, and mixing in a touch of cheese, the richness of the zucchini is enough to make any carnivore forget the need for meat. I decided to stick with the zucchini base and add in some extra vegetables: sauteed corn, black beans, and fresh tomatoes. I chose to bake with salsa and extra cheese but would also recommend an Italian-style red sauce. These guys are impossible to resist…so much so that I went back for a few extra bites of leftovers from the Tupperware container in my fridge an hour after cleaning up!


2 large zucchinis

1/2 cup of corn kernels (frozen, canned, or fresh)

2 roma tomatoes

1 can of black beans, drained and rinsed

1 pack of large whole wheat tortillas

1 small can of green chilies

1 1/4 cups of shredded sharp cheddar cheese

1 cup of salsa (or tomato sauce)

1 clove of garlic, minced

1 shallot

1/4 tablespoon of olive oil

Preferred spices: I used garlic salt, cumin, and cayenne pepper


Preheat the oven to 350 degrees. Using a blender, food processor, or cheese grater, fully shred both zucchini and the shallot into a bowl.


Over medium heat, saute the clove of garlic in 1/4 tablespoon of olive oil for 2-3 minutes before adding in the shredded zucchini, shallot, and a touch of garlic salt. Saute over medium heat for 8-10 minutes or until zucchini has softened. Immediately transfer to a bowl and add in 1/2 a cup of shredded cheddar cheese, stirring until fully incorporated and melted.

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Meanwhile, dice up both roma tomatoes. Over medium heat, saute the green chilies, corn, diced tomato, and black beans until the tomato has cooked down and the liquid has cooked off. I also threw in some extra spinach from my fridge and sauteed until soft.

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While sauteing, spice the mixture to your liking (cumin and cayenne pepper were my spices of choice). Remove the mix from heat.

Arrange a few spoonfuls of the bean mixture alongside the zucchini on a tortilla, careful not to over-stuff.

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Roll the tortilla so that both ends are closed. Using a small cake pan or glass baking tray (at least 2-3 inches deep) line up your enchiladas in a row. Top with salsa and shredded cheese and bake at 350 for 15 minutes or until the cheese is fully melted.

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For an extra crisp, turn on the broiler for the last 3 minutes and get that burnt-like cheesy texture and taste.

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