Switch Up Your Next Taco Tuesday With These Vegetarian Enchiladas!

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Margarita Monday, Taco Tuesday, Tequila Thursday? YES to all three!! I’m always down to get a little fiesta going on in my kitchen but trying to keep it healthy will all of the yummy Mexican dishes to choose from can be quite challenging! I decided to go on a hunt to find some vegan options and found this INSANE recipe for vegetarian enchiladas!

I know you’re probably thinkin’ “Vegetarian enchiladas??Will those even fill me up?!”Well let me tell you guys as I lay here on my couch FULLY satisfied, not only are these enchiladas super filling, they’re extremely good for you because they’re made with zucchini, black beans, corn and two types of cheese! Top them off with avocado, jalapeño, cilantro and tomato and you just made yourself a hearty meal!

Zucchini’s were probably the most random ingredient in this recipe for you but some fun facts about zucchini’s? They’re low in calories and high in water and fiber therefore they’re great for helping with weight loss, they’re rich in antioxidants and anti-inflammatory compounds and their low sodium/high potassium content help with maintaining healthy blood pressure and circulation! Keep your hearts protected ladies, eat more zucchini!!

Got 50 minutes to spare? Lets make some Vegetarian Enchiladas!!

Yields4 Servings

 1 tbsp extra virgin olive oil
 2 garlic cloves minced
 ½ medium chopped onion
 2 cups corn (canned or frozen, whatever your preference!)
 3 small chopped zucchinis
 Salt to taste
 1 tsp chili powder
 1 tsp cumin
 1 15 oz. black beans
 1 10 oz. canned enchilada sauce
 ½ lime
 8 corn tortillas
  cup shredded mozzarella cheese
  cup shredded cheddar (or monterey jack, whatever your preference)
To Garnish:
 1 cup quartered grape tomatoes
 1 sliced avocado
 ¼ cup cilantro leaves
 ¼ cup chopped onion or jalapeño

1

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft.

2

Stir in garlic and cook until you smell that delicious aroma. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and squeezed lime.

3

Add a large scoop of your veggie mix onto each tortilla and roll up.( You may have to warm tortillas up a bit since corn tortillas are a bit harder to roll.) Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.

4

Bake until cheese is melted for about 15 to 20 minutes. 

5

Garnish with toppings of choice such as tomatoes, avocado, onion, jalapeño for some kick and cilantro.

Ingredients

 1 tbsp extra virgin olive oil
 2 garlic cloves minced
 ½ medium chopped onion
 2 cups corn (canned or frozen, whatever your preference!)
 3 small chopped zucchinis
 Salt to taste
 1 tsp chili powder
 1 tsp cumin
 1 15 oz. black beans
 1 10 oz. canned enchilada sauce
 ½ lime
 8 corn tortillas
  cup shredded mozzarella cheese
  cup shredded cheddar (or monterey jack, whatever your preference)
To Garnish:
 1 cup quartered grape tomatoes
 1 sliced avocado
 ¼ cup cilantro leaves
 ¼ cup chopped onion or jalapeño

Directions

1

Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft.

2

Stir in garlic and cook until you smell that delicious aroma. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and squeezed lime.

3

Add a large scoop of your veggie mix onto each tortilla and roll up.( You may have to warm tortillas up a bit since corn tortillas are a bit harder to roll.) Place rolled up tortillas side by side in a 9"-x-13" baking dish and top with cheeses.

4

Bake until cheese is melted for about 15 to 20 minutes. 

5

Garnish with toppings of choice such as tomatoes, avocado, onion, jalapeño for some kick and cilantro.

Vegetarian Enchiladas
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