Print
black bean, corn & zucchini enchiladas // cait's plate

black bean, corn & zucchini enchiladas

  • Author: Cait
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner
  • Method: baking

Description

these easy enchiladas bring some of the best summer produce flavors to the forefront. covered in a bright and zippy tomatillo sauce, this is a lighter, brighter, more summer-appropriate version of a classic comfort food dish.


Scale

Ingredients

For the Sauce:

  • 1 cans tomatillos, drained
  • 1 onion, chopped fine
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup low sodium vegetable broth
  • 1/4 cup plain greek or skyr yogurt
  • 1 tablespoon olive oil
  • 23 garlic cloves
  • Juice from 1 fresh lime
  • 1 teaspoon granulated sugar
  • Salt and pepper, to taste

For the Enchiladas:

  • 12 (6-inch) or 10 (8-inch) whole grain corn tortillas
  • 1 15-ounce can low sodium black beans, drained & rinsed
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chipotle chili powder
  • 1 cup corn, fresh or frozen
  • 1 medium zucchini, washed and diced
  • ~2 cups shredded pepperjack cheese
  • Olive oil
  • Optional toppings: plain greek or skyr yogurt, freshly chopped cilantro, salsa, avocado, hot sauce

Instructions

For the Sauce:

  • Combine all ingredients into a food processor and process until smooth.  Set aside.

For the Enchiladas:

  • Preheat oven to 400 degrees F
  • Take half the beans and transfer them to a bowl and mash them using a potato masher (you can also gently process in the food processor or simply mash with a fork)
  • In a large non-stick skillet, heat 1 tablespoon olive oil over medium heat and add minced onion, cooking until just soft (5-7 minutes).
  • Add minced garlic and spices cooking until just fragrant (about 2 minutes).
  • Stir in mashed beans, remaining whole beans, corn and zucchini cooking until zucchini are just soft & the whole mixture is warmed through (about 2 minutes).
  • Transfer entire mixture to a large mixing bowl and toss with 1 cup of the shredded cheese and 1/2 cup of the tomatillo sauce.
  • Spread 1/2 cup of the tomatillo sauce onto the bottom of a 13×9 inch baking dish.
  • Spread about 1/4 cup of the mixture into the center of each tortilla then roll it tightly placing it in a baking dish seam side down.  Repeat until all the tortillas have been used.
  • Pour the remaining sauce over the top of all the filled tortillas and sprinkle remaining cup of cheese evenly over the top of the sauce.
  • Cover dish tightly with greased aluminum foil and bake for about 20-30 minutes (or until enchiladas are heated through).
  • Allow enchiladas to cool for 5 minutes before serving.


Notes

  • Enchiladas will keep for up to 4 days in an airtight container in the fridge and up to 2 months in the freezer.

Keywords: dinner, enchiladas, vegetarian, kid-friendly

Recipe Card powered by