Zucchini Enchiladas

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 zucchini, cut into thin strips
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 8 corn tortillas

Preparation Time:

30 minutes

Cooking Time:

25 minutes

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened.
3. Add zucchini and cook until tender.
4. Stir in black beans, corn, cheddar cheese, and Monterey Jack cheese.
5. Spoon a portion of the filling onto each tortilla and roll up.
6. Place enchiladas seam side down in a 9x13 inch baking dish.
7. Bake for 25 minutes, or until golden brown and bubbly.

Nutritional Information:

• Calories: 350 (per serving)
• Fat: 15 grams
• Carbohydrates: 35 grams
• Protein: 15 grams

Dish Characteristics:

• Colorful and visually appealing
• Rich in flavor and texture
• A fusion of Mexican and American flavors

User Comments:

• "These enchiladas are delicious! The zucchini gives them a unique twist."
• "The perfect balance of flavors and a great way to get my veggies in."
• "I love the crispy tortilla and the gooey, flavorful filling."

Special Precautions and Tips:

• Use a sharp knife to cut the zucchini into thin strips to ensure they cook evenly.
• Do not overcook the enchiladas, as the zucchini will become too soft.
• Serve with your favorite Mexican sides, such as salsa, guacamole, or sour cream.