Black Bean, Corn, and Zucchini Enchilada - Easy Zucchini Recipe - KNI

Black Bean, Corn, and Zucchini Enchilada - Easy Zucchini Recipe

A wonderful way to include zucchini into your renal diet menu. Easy zucchini recipes are a wonderful way to spice up any summer dish with added veggies!

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Course: Appetizer, Main, Side Dish, Vegetables

Cuisine: Mexican, Southwestern, Tex-mex

Diet Type: Dialysis

Servings: servings

Calories: 475kcal

Author: The KidneyRD Team

Ingredients

1 teaspoon avocado oil
2 cups diced zucchini
10 oz frozen whole-kernel corn
15 oz canned black beans rinsed and drained
3 cups enchilada sauce divided
Cooking spray
8 8-inch whole-wheat tortillas
8 oz shredded cheddar cheese, divided

Instructions

Preheat oven to 350℉.
Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and frozen corn, saute' for 5 minutes or until vegetables are tender. Remove from heat and stir in beans.
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 of zucchini mixture down the middle of one tortilla, sprinkle with 2 tablespoons of cheese, and roll-up. Place tortilla, seam side down in the baking dish. Repeat procedures with remaining tortillas, zucchini mixture, and 14-tablespoons of cheese. Spread the remaining enchilada sauce evenly over enchiladas
Cover with foil and bake covered for 30 minutes at 350℉. Uncover and top with remaining cheese and bake for an additional 10 minutes or until cheese is melted.

Notes

For a fully plant-based option use plant-based cheddar cheese.

Nutrition

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