Can you tell I'm on a zucchini kick? I think mostly I was just so amazed at my food processor's shredding abilities that I just kept feeding it zucchini. The result- too much zucchini for just one Zucchini Feta Pie. So what did I do with the extras? I made enchiladas, of course!
This was my own little creation- the ingredients were greatly influenced by what I had in my fridge- yours will obviously vary if you're just throwing this together, but I've learned almost anything tastes good when rolled up in a corn tortilla, smothered in salsa and cheese and baked.
Zucchini Black Bean Enchiladas
1/2 C Black Beans
1/2 C Shredded Zucchini, with water released
1/4 C Corn Niblets
1/4 C Chopped Red Onion
1-2 Cloves Crushed Garlic
1 tsp Olive Oil
1/2 C Shredded Cheese (I used Monteray Jack)
4 6" Corn Tortillas
2 Tbsp Sour Cream
1/4 C Salsa
Salt, Pepper, Chili Powder, Cayenne Pepper
Preheat oven to 350º. Spray glass baking dish with olive oil/cooking spray.
Serves 2, approx. 9-10 Points+ per serving (with avocado.) This also greatly depends on the ingredients you choose.
Admittedly, these are messy, and not very pretty to look at. But they taste delicious. They have a little kick from the cayenne, so be careful how much you add. In retrospect, these would have also been delicious with a little jalapeno mixed in. Another vegetarian dish for the books, and believe me, you will NOT miss the meat.