Zucchini Rollup Enchiladas

This healthy, lightened up and gluten free take on classic enchiladas will have everyone asking for seconds. Thinly sliced zucchini ribbons stand in for tortillas, wrapping up a hearty filling of cheesy corn, beans, and quinoa. These enchiladas are so packed with flavor; you won’t even miss the tortillas! Feel free to add in ground beef, shredded chicken, or any of your other favorite enchilada fillings in this highly adaptable recipe.

Serves: 2-4 (with some leftover filling)

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

·      1 tablespoon olive oil

·      4 scallions, minced, white and green parts divided

·      4 garlic cloves, minced

·      1 can yellow corn, rinsed and drained

·      1 can black beans, rinsed and drained

·      ½ cup cooked quinoa

·      1 tablespoon taco seasoning

·      ½ cup enchilada sauce, plus more for topping

·      Your favorite hot sauce, to taste

·      1-2 tablespoons fresh lime juice

·      ½ cup shredded cheddar cheese, plus more for topping

·      2 medium size zucchini

·      Salt and pepper to taste

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the white parts of the scallions, the garlic, corn, and beans, and stir to combine. Cook for 3-4 minutes until softened.

2. Add the quinoa, taco seasoning, enchilada sauce, and hot sauce and lime juice to taste. Add the shredded cheese. Stir well to combine, and season to taste with salt and pepper if needed. Set the filling aside to cool.

3. Using a peeler or mandolin, slice the zucchini lengthwise into long thin ribbons. Overlap 4-5 zucchini ribbons so you have a roughly small tortilla sized square to use as your enchilada wrapper. Repeat this with all of your zucchini ribbons (you should have between 8 and 10 wrappers).

4. Preheat your oven to 375 degrees.

5. Place no more than 2 tablespoons of filling at the top of each wrapper, and roll snuggly to keep all the filling in.

6. Place each enchilada seam side down in an oven safe pan, fitting them in snuggly next to each other. Spoon over 2-3 tablespoons of your enchilada sauce over the enchiladas. Less is more here- you don’t want them getting soggy. Sprinkle over a bit more shredded cheese as desired.

7. Bake the enchiladas for 12-14 minutes, until the cheese is melted and the zucchini wraps have softened.

8. Sprinkle over the minced green scallions, and enjoy!

Optional: Serve with sour cream, guacamole, lime wedges, and extra hot sauce for even more flavor.

Note: You can finely chop any scraps of zucchini leftover from making your ribbons and add them to the bean quinoa mix.

Paleo Swap & Whole30: Omit the cheese, and swap the beans, corn, and quinoa for an equal amount of ground beef, turkey, or chicken.

Vegan Swap: Omit the cheese, or swap in your favorite vegan cheese option.