Zucchini Enchiladas
Mexican is easily one of my favorite cuisines, and add in a low carb twist and I’m absolutely sold! These zucchini enchiladas are not only fun, but they’re also super satisfying and a fun new twist on a classic Mexican dish! They’re low carb, vegan (if you make the subs I did) and absolutely delish!
Zucchini Enchiladas Breakdown!
These enchiladas are veggie packed, and absolutely delicious! Let’s take a dive in to see the simple swaps that I made from your classic enchiladas that make these such a good for you dinner option!
- Tortillas: Hence the name zucchini enchiladas, these enchiladas use just that for the tortilla shell – thinly sliced zucchini strips! Zucchini is not only rich in nutrients but also very dense in antioxidants as well. For the zucchini, I love using a wider peeler like this one – it’s the exact one I have! Then, you lay the zucchini strips in between paper towels to get the excess moisture out.
- Filling:
Typical enchiladas may only call for protein, but in this case we added in some bell peppers as well as white onion to up the veggie content of the enchiladas – you know we always have to sneak in more veggies! - Seasoning: The seasoning in these enchiladas is on point if I do say so myself! You don’t even need a taco seasoning packet, which sometimes can be packed with sodium. We use a combo of chili powder, cayenne, garlic powder and smoked paprika. It’s a killer combo!
- Topping: For the topping of these enchiladas, we used a salad (in lieu of an enchilada sauce), as well as some vegan mozzarella cheese, but any cheese you would like works!
If you’re into some more Mexican ideas, check out these Black Bean Enchiladas or Crispy Fish Tacos!
Zucchini Enchiladas Specifics
These zucchini enchiladas (using Beyond Meat and Miyoko’s Vegan Mozzarella) come in at 241 calories per serving (based on 6 servings), 12g carbs, 3g fiber 14g protein and 15g fat. If you’re using lean ground beef and low fat mozzarella, it would be 146 calories per serving, 9g carbs, 1g fiber, 17g protein and 4g fat.
Zucchini Enchiladas
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Ingredients
- 1- 16 oz. package of lean ground beef (or use Beyond Meat, which is what I used!)
- 1 1/2 bell pepper, diced
- 1/2 white onion, diced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cayenne
- 1 tsp extra virgin olive oil
- 2 -3 large zucchinis, ribboned
- 1/2 c salsa
- 1/4 c vegan shredded cheese
Instructions
Enchilada Time!
- Preheat oven to 350.
- Add your meat, white onion, bell pepper and seasonings to a saute pan with a touch of olive oil on medium heat.
- Get your zucchini and shave into ribbons (flat, about 2 inches wide) and then place in between paper towels or dish towels to get the moisture out.
- Get a baking dish (about 9 x 11) and spray bottom with oil (I used avocado).
- Layer about 4 zucchini ribbons on top of each other so it makes about a 4 inch wide strip.
- Add about 1-2 tbsp of the meat and veggie mixture to the end of the zucchini and roll into a burrito.
- Place each zucchini “enchilada” on the baking dish (and ensure they’re all packed tight.) You should have around 12-15 enchiladas.
- Once all enchiladas are in the dish, add the salsa evenly on top of the zucchinis, then top with cheese.
- Bake in the oven for 15 minutes. Enjoy!
Zucchini Enchiladas
Print This
Ingredients
- 1- 16 oz. package of lean ground beef (or use Beyond Meat, which is what I used!)
- 1 1/2 bell pepper, diced
- 1/2 white onion, diced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp cayenne
- 1 tsp extra virgin olive oil
- 2 -3 large zucchinis, ribboned
- 1/2 c salsa
- 1/4 c vegan shredded cheese
Instructions
Enchilada Time!
- Preheat oven to 350.
- Add your meat, white onion, bell pepper and seasonings to a saute pan with a touch of olive oil on medium heat.
- Get your zucchini and shave into ribbons (flat, about 2 inches wide) and then place in between paper towels or dish towels to get the moisture out.
- Get a baking dish (about 9 x 11) and spray bottom with oil (I used avocado).
- Layer about 4 zucchini ribbons on top of each other so it makes about a 4 inch wide strip.
- Add about 1-2 tbsp of the meat and veggie mixture to the end of the zucchini and roll into a burrito.
- Place each zucchini “enchilada” on the baking dish (and ensure they’re all packed tight.) You should have around 12-15 enchiladas.
- Once all enchiladas are in the dish, add the salsa evenly on top of the zucchinis, then top with cheese.
- Bake in the oven for 15 minutes. Enjoy!
