| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 2 tablespoons Olive Oil
- ½ Onion diced
- 2 cloves Garlic Cloves minced
- 1 can Black Bean drained and rinsed
- 1 can Corn drained and rinsed
- 1 ½ cups Enchilada Sauce divided
- ½ Lime juiced
- 1 teaspoon Salt
- 1 teaspoon Cumin
- ½ teaspoon Chilli Powder
- 4 Zucchinis
- ½ cup Cheddar Cheese shredded
- Sour Cream for serving
- Coriander for serving
Ingredients
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Instructions
- Preheat oven to 375°F (190°C).
- In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
- Add the garlic and stir to combine.
- Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
- Fold the ends of the zucchini over the filling and continue to roll, tightly.
- Transfer the zucchini rolls to a baking dish.
- Spoon over the remaining enchilada sauce and top with cheese.
- Bake for 15-20 minutes or until cheese is melted.
- Serve with sour cream and coriander.
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