Zucchini “Enchiladas”

• olive oil2 tablespoon
• yellow onion½
• garlic2 clove
• black beans1 can
• corn1 can
• enchilada sauce1 lb
• lime½
• salt1 teaspoon
• cumin1 teaspoon
• chili powder½ teaspoon
• zucchini4
• shredded cheddar cheese1¾ oz
• sour cream0
• fresh cilantro0

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.

3. 3

   Add the garlic and stir to combine.

4. 4

   Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined.

5. 5

   Cook until just simmering.

6. 6

   Set aside.

7. 7

   Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.

8. 8

   Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.

9. 9

   Fold the ends of the zucchini over the filling and continue to roll, tightly.

10. 10

    Transfer the zucchini rolls to a baking dish.

11. 11

    Spoon over the remaining enchilada sauce and top with cheese.

12. 12

    Bake for 15-20 minutes or until cheese is melted.

13. 13

    Serve with sour cream and cilantro.

14. 14

    Enjoy!