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zucchini corn poblano vegetarian enchilada recipe

Zucchini Corn Poblano Vegetarian Enchilada Recipe

This zucchini corn poblano vegetarian enchilada recipe is a simple, nutritious, child-friendly, weeknight dinner idea. It is easy to prepare, makes a big batch, is full of end-of-summer veggies and tastes delicious.

Course dinner, Main Course
Cuisine American, Mexican
Keyword avocado, corn, enchiladas, poblanos, zucchini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 316 kcal


  • 1 T olive oil
  • 1/2 onion diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 ear of corn kernels removed
  • 1 poblano pepper diced
  • 1/2 t coriander
  • 1 t cumin
  • 2 t chili powder
  • salt & pepper to taste
  • 1 can black beans rinsed and drained
  • 10 large flour tortillas
  • 2 1/2 C enchilada sauce divided
  • 1 C queso fresco crumbled
  • 1/2 C cheddar cheese shredded

Topping Ideas

  • avocado sliced
  • radish thinly sliced
  • cilantro


  1. Preheat oven to 400ºF.
  2. Heat olive oil over medium high heat in a large skillet. Add onion and cook until translucent, about 5 minutes.
  3. Lower the heat to medium, add garlic cloves and cook for an additional minute.
  4. Add zucchini, pepper, corn and spices. Cook for 7-9 minutes, stirring frequently. Remove skillet from heat when vegetables are cooked through.
  5. In a large bowl combine cooked vegetables, crumbled queso fresco, black beans, 3/4 C enchilada sauce, and salt & pepper to taste.
  6. Spread a 1/4 C enchilada sauce over the bottom of your bakeware. You could use one large rectangular pan or two smaller ones like I did.
  7. Fill each tortilla with about 1/3 C filling, roll and place seam side down in your bakeware.
  8. Once all of the tortillas are filled and lined up pour remaining enchilada sauce over the top and sprinkle with cheddar cheese.
  9. Bake at 400ºF for 25-30 minutes or until the enchiladas are bubbly and edges are starting to crisp.
  10. Garnish with sliced avocado, radishes and cilantro and pair with a glass of cold milk.

Recipe Notes

Calories are for enchilada, not toppings.

Nutrition Facts
Zucchini Corn Poblano Vegetarian Enchilada Recipe
Amount Per Serving
Calories 316 Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 4.3g27%
Cholesterol 14mg5%
Sodium 669mg29%
Potassium 328mg9%
Carbohydrates 45.9g15%
Fiber 5.9g25%
Sugar 3.5g4%
Protein 13g26%
Calcium 208mg21%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.