If you have a vegetable garden like I do then you likely have an abundance of Zucchini this year. There is only so much zucchini bread one family can take! So we have given away much of our harvest but I have also gotten pretty creative with how I use the vegetable. Here is a wonderful meal you can batch make to help use up all that gorgeous produce!
If you are also making the Zucchini Boats recipe, take that left over filling for this recipe!
If you are making this recipe alone peal and dice your whole zucchinis and skip the boat making process.
Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
Then add the minced garlic and cook another few minutes until fragrant.
Add the zucchini, black beans, corn, cook until soft.
Add in 10 oz of enchilada sauce, salt, pepper, and taco seasoning. Stir well until combined
Remove from the heat and add in the cooked brown rice.
Fill and roll the tortillas and place in a casserole dish.
Top with remaining enchilada sauce and plenty of cheese, measure with your heart.
Bake at 375 degrees Fahrenheit for 30 minutes, until the cheese is browned and bubbly.
Top with sliced black olives, cilantro and sour cream. Enjoy!
Zucchini Enchiladas
Summer Enchiladas!
Ingredients
- 2 Medium zucchinis (or 1 extra large)
- 2 tbsp. Olive oil
- 1 Small onion, diced
- 2 tbsp. Minced garlic
- 1 Can black beans, drained and rinsed
- 1 Can sweet corn, drained
- 2 Cups brown rice, cooked
- 10 Oz Enchilada sauce
- Salt and Pepper to taste
- 1 tsp. Taco seasoning
- 20 Oz Enchilada sauce
- 1 Cup cheddar cheese, shredded
Directions
- Peel and chop the zucchini until it is in small and uniform pieces, then set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
- Then add the minced garlic and cook another few minutes until fragrant.
- Add the zucchini, black beans, corn, cooked brown rice, 10 oz enchilada sauce, salt, pepper, and taco seasoning. Stir well until combined
- Fill the tortillas with the filling mixture, roll and place in a casserole dish.
- Top with remaining enchilada sauce and plenty of cheese, measure with your heart.
- Bake at 375 degrees Fahrenheit for 30 minutes, until the cheese is browned and bubbly.
- Top with sliced black olives, cilantro and sour cream. Enjoy!
the Fortner Forage 