Yield
8 servings (serving size: 1 enchilada)

These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you’re vegetarian or not. They feel light and healthy, but they’re still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge difference here, so don’t skip it. Plus, it’s even better the next day. Try serving with rice, quinoa, diced or sliced avocado, sautéed onion, a dollop of sour cream, or a squeeze of lime juice. 

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Step 3

Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Step 4

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Ratings & Reviews

apshine's Review

apshine
November 05, 2009
Definitely a good recipe...Nice weeknight vegetarian option. I think the Enchilada sauce is worth making, rather than buying the canned kind...chunky tomatoes and onions make a difference in this dish.

julia8284's Review

heddyq
January 16, 2014
This recipe is so delicious!! I made it last night and made the following substitutions: I used canned enchilada sauce (Old El Paso 19oz.) and corn tortillas instead of whole wheat. I also ran out of cheese, so didn't sprinkle it on top during baking, and we didn't miss it. I served the enchiladas alongside saffron rice. I put a dallop of Daisy sour cream, a spoonful of fresh salsa, and half of a diced avocado on each plate. WOW! A filling, delicious, and healthy vegetarian dinner!!! My husband raved about it as well. Definitely making this again soon!

LWurtzel's Review

jndgregory
May 05, 2009
Great recipe - jazz it up by sauteeing diced onion and garlic with the zucchini and adding taco/fajita seasoning. Stir in fresh chopped cilantro and a squeeze of lime juice after you take the vegetables off the heat. Canned enchilada sauce works just fine if you're in a hurry

jndgregory's Review

ericai
May 15, 2009
Yum! I used bottled enchilada sauce from Trader Joe's, it's excellent and saves time. I cut the recipe in half and baked for a little less time. Just keep an eye on it in the oven, the sauce gets dried out if you leave it in too long. Made this twice now, it's a keeper!

nicolecorsi's Review

julia8284
July 03, 2011
Sometimes food it just downright tasty and that is all that really needs to be said. This recipe is one of those. Definitely make it with the homemade enchilada sauce, adds a little complexity to the dish that you won't get with a store bought sauce.

VKessler's Review

amyl422
January 25, 2012
This is very good and very easy. It will be a great left over too

Ebiniku's Review

Conuly
August 25, 2009
Superb! The homemade enchilada sauce makes all the difference. I have made this for company a few times and everyone loves it. Plus, you can assemble and freeze it and then defrost and bake later.

aj2005's Review

jebavonct48
December 05, 2008
Love at first bite! And fifth, and fiftieth, and seventy-fifth. A friend made this for us to share for dinner and it was delicious. Light and healthy-feeling, but definitely filling. The sauce is the perfect compliment--don't skip it!

CindyW's Review

TessaMBajema
October 09, 2012
N/A

KCSeattle's Review

nicolecorsi
February 19, 2013
These were awesome! Both my fiance and I loved them. Made just as written, and served with quinoa and salsa.