Categories: Vegetables
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 can black bean, drained and rinsed
- 1 can corn, drained and rinsed
- 1 1/2 cups enchilada sauce, divided
- 1/2 lime, juiced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 zucchinis
- 1/2 cup shredded cheddar cheese
- sour cream, for serving
- fresh cilantro, for serving
Directions
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Preheat oven to 375°F (190°C).
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In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
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Add the garlic and stir to combine.
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Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
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Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
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Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
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Fold the ends of the zucchini over the filling and continue to roll, tightly.
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Transfer the zucchini rolls to a baking dish.
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Spoon over the remaining enchilada sauce and top with cheese.
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Bake for 15-20 minutes or until cheese is melted.
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Serve with sour cream and cilantro.