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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.

Zucchini Corn Poblano Vegetarian Enchilada RecipeThis post is brought to you by got milk? Food Loves Milk

Now that my kid’s are back in school I am on the look-out for simple, nutritious, child-friendly, weeknight dinner ideas, and this zucchini corn poblano vegetarian enchilada recipe is one of my new faves! It is easy to prepare, makes a big batch, is full of end-of-summer veggies and tastes delicious! Along with the in-season veggies of corn, peppers and zucchini these enchiladas are stuffed with black beans to add some protein, a little queso fresco cheese and topped with cilantro, avocado and radishes.

These enchiladas are something the whole family can enjoy after a long day of school, work, errands and activities. They have a slight spicy-kick which tastes delicious paired with a nice cold glass of milk! My kids are kind of spice-wimps but handled these enchiladas just fine with milk on the side. I used to sometimes avoid making spicy foods altogether for mealtimes with my kids but once I remembered to get milk back on the table for dinnertime a little spice became no big thang!

I hope you enjoy this zucchini corn poblano vegetarian enchilada recipe!

Zucchini Corn Poblano Vegetarian Enchilada Recipe FoodLovesMilk

Zucchini Corn Poblano Vegetarian Enchilada Recipe

zucchini corn poblano vegetarian enchilada recipe
5 from 5 votes
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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

Ingredients

  • 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

Instructions

  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.

Zucchini Corn Poblano Vegetarian Enchilada Recipe gotmilk

If you make this zucchini corn poblano vegetarian enchilada recipe please snap a photo and share on instagram using hashtag #rainbowdelicious and tag me @rainbowdelicious, I’d love to see how it turns out! 

Zucchini Corn Poblano Vegetarian Enchilada Recipe gotmilk foodlovesmilk

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Comments

  1. Looks great! I love poblano peppers, but had such a hard time finding them in London I had to plant my own pepper plant this year 🙂 Good thing, because now I can make this!

    • Thanks, Tina! It can even sometimes be able to find poblano peppers in the US, too! Whenever that happens I just replace with bell peppers. Not exactly the same but usually works!

  2. I’m always looking for delicious new vegetarian recipes and this is definitely one to add to my list! Your Zucchini Corn Poblano Vegetarian Enchilada Recipe is sure to be a favourite around our house. It’s got so many lovely veggies and just the right amount of spice!

  3. That is delicious enchilada, as it is vegetarian version, double like from me.

  4. Oh, I would dive head first into these! Love that they are vegetarian, works for me! And those colors! Ugh! Gorgeous!

  5. Enchiladas are my favorite, and I haven’t made them in forever. This looks like a great vegetarian alternative too which my wife gets over meat sometimes, so this is perfect!

  6. YUM!

    I, like your children, am a spice wimp. Milk truly makes it possible for me to eat spicy things like your tasty-looking enchiladas. For that reason, milk is my friend. And for that reason, I thank God for cows.

  7. What a fun kid friendly dinner idea. Looks delicious!

  8. I don’t usually go for the vegetarian entrees, but this looks like a great way to lighten up for taco Tuesday! At my house that means anything Mexican inspired, or anything I can put avocados on without judgement. Adding this one to the list!

  9. Oh my goodness, these look fantastic.
    I’m always looking for meatless options, so these would go well in my weekday menu!
    Thanks for such a great recipe!

  10. Such a beautiful looking dish! It’s been many years since I’ve had enchiladas and I don’t think I’ve ever made them from scratch like this. I must try your recipe soon!

  11. I really appreciate your vegetarian rendition of enchiladas.

  12. Zucchini is one of my favourite ingredients, so I am thrilled you have used it in this enchilada recipe. I am cooking this weekend so will put these on my list, thanks for sharing!

  13. Enchiladas are one of my all-time favorite dishes. I grew up eating them full of meat, but I love the vegetarian version you made because it look full of flavor and perfectly hearty. Delicious!

  14. Lately I’ve been craving ALL THE MEATS – but, now you have me craving THIS tasty cheesy goodness! YUM!

  15. These Enchiladas look so good! I love that it’s only veggies! YUM!

  16. I’m not sure if it’s because it’s past my lunch time, or because of your recipe and pictures, but my mouth is watering. Must try this recipe!

  17. 5 stars
    These Mexican flavors and tastes are at their best with a glass of beer during summertime. It sounds amazing. I will be definitely making it. 😉

  18. 5 stars
    Enchiladas are my fave!!! I also love zuchinni and this will be an easy way to sneak them in for the kids!

  19. 5 stars
    I loved this. This is going to be the entree for the Vegetarians at Thanksgiving. Wow – what a delicious entree!

  20. 5 stars
    Such a great dinner – so tasty! Love the topping of radish and avocado for extra texture and flavour!

  21. 5 stars
    Who knew vegetarian enchiladas could be so tasty. We all loved them!

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