Description
These zucchini enchiladas deliver all the cheesy Mexican flavor you crave without the carbs, making Taco Tuesday both delicious AND guilt-free.
Ingredients
Scale
- 4 large zucchini (about 2 pounds total)
- 2 tablespoons olive oil
- 1 pound ground turkey or chicken
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 2 tablespoons olive oil (for sauce)
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder (for sauce)
- 1 teaspoon ground cumin (for sauce)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano (for sauce)
- 2 cups chicken or vegetable broth
- 1 can (8 oz) tomato sauce
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
- Sour cream (for serving)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Slice zucchini lengthwise into thin 1/8-inch strips. Salt lightly, let sit for 15 minutes, then pat dry.
- For sauce, heat olive oil in a saucepan. Add flour and whisk for 1 minute. Add spices and cook 30 seconds.
- Gradually whisk in broth and tomato sauce. Simmer 5-7 minutes until slightly thickened. Season with salt.
- Cook ground meat in a large skillet until no longer pink. Add onion and bell pepper, cooking 3-4 minutes.
- Add garlic, spices, corn, and black beans to the meat mixture. Cook 2 more minutes, then remove from heat.
- Spread 1/2 cup sauce in baking dish. Take a zucchini strip, add 2 tablespoons filling, roll up, and place seam-side down.
- Arrange all rolls in the dish, pour remaining sauce over top, and sprinkle with 1 1/2 cups cheese.
- Cover with foil and bake 25 minutes. Uncover, add remaining cheese, and bake 10 more minutes until bubbly.
- Let rest 5-10 minutes before serving. Garnish with cilantro, avocado, and sour cream.