Cheesy vegetarian enchiladas filled with zucchini and feta cheese, topped with a homemade enchilada sauce –so delicious whether you’re vegetarian or not!
In addition to being so tasty, these meatless zucchini enchiladas are low fat, huge and filling (I can also tell you that you won’t be hungry by the time your enchilada is done)!
Perfectly topped with chopped cilantro, scallions or jalapeños and the enchilada sauce is cinch to make! It definitely satisfied the Mexican food craving, which happens quite often in my own home! If you want to buy pre-made enchilada sauce to save time, feel free but trust me, if you make this from scratch you will never buy a can again in your life and it isn’t much work at all to make it! So how about you try it?
Preparation + cook time: 1 hour 40 minutes
Ingredients for 8 serves:
- 3 large zucchini (450g)
- 1/3 cup (80ml) olive oil
- 2 trimmed corn cobs (500g)
- 8 x 20cm (8-inch) white corn tortillas
- 400g canned black beans, drained, rinsed
- ½ cup fresh coriander (cilantro) leaves
- 100g feta
- ¼ cup fresh oregano, extra
- 800g canned crushed tomatoes
- 1 ½ cups (375 ml) basic vegetable stock
- 2 tbsp olive oil
- 2 tbsp coarsely chopped fresh oregano
- 2 tbsp apple cider vinegar
- 1 medium brown onion (150g), chopped coarsely
- 1 clove garlic, chopped
- 1 tbsp chopped pickled jalapenos
- 1 tsp ground cumin
- 1 tsp caster (superfine) sugar
- ¼ tsp ground chilli powder
- Preheat the oven to 180°C. Line an oven tray with baking paper. Grease a 25cm x 30 cm ovenproof dish.
- Cut zucchini in half lengthways then cut each half into long thin wedges. Place zucchini on a tray; drizzle with half the oil. Roast 30 minutes or until just tender; chop coarsely.
- Meanwhile make enchilada sauce.
- Brush corn with 1 tbsp of the oil. Heat a grill plate (or grill or barbecue) over medium-high heat; cook corn, turning occasionally, for 10 minutes or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs.
- Reheat grill plate (or grill or barbecue) over medium-high heat; cook tortillas, for 30 seconds each side or until lightly charred. Transfer to a plate; cover to keep warm.
- Combine zucchini, beans, coriander, half the corn, half the fetta, half the oregano and ½ cup enchilada sauce in a large bowl.
- Divide zucchini filling evenly among warm tortillas; roll to enclose filling. Place tortillas in the dish; brush tops with remaining oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining feta and extra oregano.
- Bake for 30 minutes or until golden and heated through. Serve topped with remaining corn and extra oregano.
- Blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat for 20 minutes or until thickened slightly.