Zucchini Enchiladas

This simple recipe is great for meal prepping whenever you want a nutritious, filling, flavorful, easy, and cheesy meal.

Ingredients

• 6-8 cups diced zucchini
• 1 small yellow onion
• 2-3 tsp oil (can use olive, canola, etc.)
• 1.5 tsp ground cumin
• 1.5 tsp paprika
• 1 tsp granulated garlic
• 7 oz can green Chile (optional)
• Canned black beans (or whatever beans you like)
• 4 cups shredded cheese, divided
• 12 corn tortillas
• 1 (15 oz.) enchilada sauce
• Optional toppings: guac, salsa, hot sauce, pico, lettuce, sour cream

Directions

1. Pre-heat oven to 425 F. Dice up zucchini and onion and put on baking sheet. Drizzle oil and season with cumin, paprika, garlic, salt, and pepper to your taste. Toss together and roast zucchini until lightly browned (30 mins).
2. Let the zucchini cool for a few minutes and add to a large bowl. Add 3 cups shredded cheese and green chile to the bowl and mix. Taste and add more spices if desired.
3. Add 1/2 cup enchilada sauce to the bottom of the baking dish until fully coated. Warm the tortillas in microwave for 20 seconds.
4. Lay out the tortillas and add a scoop of zucchini mixture and a scoop of canned beans. Gently roll up the tortillas and place them in the baking dish until the enchilada filling is used up.
5. Pour remaining enchilada sauce on top until all the tops are covered and sprinkle with remaining 1 cup shredded cheese. Bake until cheese is melted and enchiladas are bubbly, 20-30 minutes.
6. Remove from oven, let cool and garnish with your favorite toppings!