August 13, 2019
Vegetarian Zucchini Enchiladas

Zucchini Enchiladas! If you love enchiladas, then you’ve gotta try these corn and zucchini enchiladas. Hearty vegetable filling with homemade enchilada sauce. Vegetarian, easily vegan!

corn zucchini vegetarian enchiladas

I’ve got your new favorite enchilada recipe right here —> zucchini enchiladas!

Please tell me you love enchiladas as much as I do. They are one of my favorite meals to make, especially after perfecting my homemade enchilada sauce a few years ago. Facing an overflowing pile of zucchini from the market a few weeks ago, it was only a matter of time before I created zucchini enchiladas.

Like pasta, enchiladas are one of my ‘clean out the fridge’ meals. I sauté whatever vegetables I need to use up, roll them in tortillas, top with sauce and bake. Weeknight dinner perfection, that tastes like I spent all afternoon making it.

These vegetarian enchiladas are a delicious way to enjoy the height of summer produce: fresh corn & zucchini. It’s worth shucking the corn from the cob; the taste is so much better and the filling becomes incredibly creamy and silky. It’s night and day compared to using canned or frozen, so try not to take that shortcut if you don’t have to.

Other than that, it’s almost impossible to screw this recipe up. Let the corn and zucchini simmer for long enough that they start to almost melt together, that’s where the real magic of this dish happens!

vegetarian zucchini enchiladasvegetarian enchilada filling

I’m partial to flour tortillas when it comes to these zucchini enchiladas, but corn will work for my gluten-free friends. I also recommend topping these with a little cheddar before baking and again, regular or dairy-free cheese will do. Daiya makes a really yummy cheddar shred that I often use if I’ve got it in the house. I find that putting a little sauce and cheese into the filling before rolling makes them even more flavorful and helps to marry all of the yummy ingredients.

I think of my enchiladas like I do burrito bowls or tacos. They are so delicious as-is that you almost don’t need any toppings, but a little thinned sour cream, avocado and fresh herbs take these completely over the top.

vegetarian enchiladasvegetarian enchiladas

vegetarian enchiladas with zucchini and corn

zucchini enchiladas

If you like these zucchini enchiladas, then you’ll also want to try my veggie fajita enchiladas, spinach and lentil enchiladas and vegetarian enchilada casserole.

Print
vegetarian enchiladas

Vegetarian Zucchini Enchiladas

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main dish
  • Method: stove top, oven
  • Cuisine: American, Mexican

Description

Zucchini Enchiladas! If you love enchiladas, then you’ve gotta try these corn and zucchini enchiladas. Hearty vegetable filling with homemade enchilada sauce. Vegetarian, easily vegan!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main dish
  • Method: stove top, oven
  • Cuisine: American, Mexican
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: dinner, main dish
  • Method: stove top, oven
  • Cuisine: American, Mexican
Scale

Ingredients

Enchilada Filling

  • 2 tablespoons butter
  • 4 ears corn, kernels removed
  • 3 medium zucchini, diced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 cup shredded cheddar cheese

Homemade Enchilada Sauce 

  • 3 tablespoons oil
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon ground cayenne
  • 1 (15 ounce) can tomato sauce
  • 1 1/2 cups water

Remaining Ingredients 

  • 810 tortillas
  • 1/2 cup cheddar cheese, for topping
  • Avocado, Créme, Thinly sliced red onions, for topping

Instructions

  1. Preheat oven to 400 degrees F.
  2. Make the enchilada filling. Heat the butter in a large skillet over medium heat. Let slightly bubble and brown, about 3-4 minutes in the pan for extra flavor, then add in the corn, zucchini and generous pinch salt. Stir, then simmer for 10 minutes, stirring occasionally, until very soft and lightly browned. Add the spices and let cook another 2-3 minutes, then remove from heat.
  3. Make the sauce. Heat the oil in a medium sauce pan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the remaining spices and toast until fragrant, another minute or two. Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes. Season as needed.
  4. Place a thin layer of the enchilada sauce on the bottom of a casserole pan and set aside.
  5. Assemble the enchiladas. Add the 1/4 cup cheddar cheese and a few spoonfuls of the sauce to the cooked zucchini mixture and stir together so that the cheese is melted and the sauce is wet. Place a tortilla on a flat surface, then place a large scoop of the zucchini mixture on top. Wrap tightly and place seam-side down in the prepared pan. Repeat with the remaining tortillas, wrapping, and placing seam-side down in the pan.
  6. Cover the enchiladas with the remaining sauce, then cover with cheese- if desired. Lightly tent with foil, then place in the oven for 20 minutes until hot and cheese is bubbly. Remove from oven and top as desired. I love these most with thinly sliced red onions and avocado!

Notes

To make these vegan, use a vegan shredded cheddar cheese.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

no comments
LEAVE A COMMENT

    leave a comment

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.