Corn and Zucchini Enchiladas
Total Time
55 mins
Prep Time
20 mins
Cook Time
35 mins
Rating
4.73 out of 5 stars
(36)
Ingredients
6
- 1 tablespoon olive oil
- ½ yellow onion, chopped
- 1 small zucchini, diced
- 1 cup corn, fresh or frozen
- 2 cloves garlic, minced
- 4 oz green chilies
- 15 ounces black beans, rinsed and drained
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- ¼ cup chopped cilantro
- Kosher salt and black pepper, to taste
- 16 oz salsa verde, divided
- 2 cups shredded Monterey Jack cheese, divided
- 12 corn tortillas
- Garnish: Fresh cilantro, avocado, radish slices, queso fresco
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Preparation
Step 1
Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Step 2
In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
Step 3
Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in ½ cup of the salsa verde and ½ cup of the shredded cheese.
Step 4
Spread about ½ cup of the salsa verde onto the bottom of the greased baking dish.
Step 5
Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil.
Step 6
Pour about 1 cup of the salsa verde into a pie plate. Take a tortilla and dip it into the salsa verde, coating both sides. Transfer to a plate or cutting board and add about ¼ cup of the filling into the center. Carefully roll it up tightly and place seam side down in baking dish. Repeat until the filling is gone.
Step 7
Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
Step 8
Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes.
Step 9
Garnish with cilantro, avocado, radish slices, and queso fresco, if desired. Serve warm.
Step 10
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Chef's notes
Use fresh sweet corn when in season. If unavailable, frozen corn is a suitable alternative.
To prevent tortillas from breaking, heat them in the microwave or briefly fry them in oil.
You can substitute red enchilada sauce for salsa verde if preferred.
