This recipe for Zucchini Beef Enchiladas is a fun way to sneak vegetables into your kid’s (and your) dinner!
I know what you’re thinking. Zucchini does not belong in enchiladas. Am I right? Well, I urge you to be open to the idea! The zucchini in these enchiladas is shredded. And it’s mixed into the beef mixture with plenty of spices and cheese. I believe it’s a delicious twist on classic enchiladas. Give them a try!
Ingredients needed for making enchiladas:
- corn tortillas
- vegetable or canola oil
- lean ground beef
- yellow onion
- zucchini
- canned sliced olives
- garlic
- ground cumin
- salt/pepper
- shredded Monterey Jack cheese
- enchilada sauce
How to make Zucchini Beef Enchiladas:
The complete, printable recipe is at the end of this post.
- Preheat the oven to 350°F.
- In a small skillet, fry the tortillas in hot oil briefly (just until they soften up); drain on paper towels.
- In a large nonstick skillet, add the beef and onion and saute for about 10 minutes; spoon out any accumulated fat and discard. Add the zucchini, olives, cumin, garlic and salt/pepper to the beef mixture; cook for 5 minutes and then remove the pan from heat. Add 2 cups of cheese, stirring well.
- Pour a little bit of sauce into bottom of 9x13x2-inch pyrex pan. Spread out tortillas on a cutting board. Spoon the beef mixture evenly on the tortillas; roll up the tortillas, and place seam-side-down in the pan.
Pour enchilada sauce over the top and sprinkle with the remaining cheese.
Bake 15 to 20 minutes, or until hot and bubbly. Dish out individual servings. Top with sour cream, avocado, a sprinkle of cilantro– whatever you’d like. Enjoy!
A suggestion!
Make your own enchilada sauce. It’s 100% better than canned enchilada sauce, and it’s super easy to make.
The Best Enchilada Recipes:
- Chicken and Spinach Enchiladas
- Easy Beef Enchiladas
- Pork Enchiladas
- Three Cheese Chicken Enchiladas
- Vegetable Enchiladas
Zucchini Beef Enchiladas
Ingredients
- 1 dozen corn tortillas
- vegetable or canola oil (for frying)
- 1 pound lean ground beef
- 1 medium yellow onion, minced
- 4 cups grated zucchini
- One 4-ounce can sliced olives
- 1 tablespoon ground cumin
- 2 teaspoons minced garlic
- salt and pepper, to taste
- 3 cups shredded Monterey Jack cheese, divided
- One 28-ounce can enchilada sauce (or homemade)
Instructions
- Preheat the oven to 350°F.
- In a small skillet, fry the tortillas in hot oil briefly (just until they soften up); drain on paper towels.
- In a large nonstick skillet, add the beef and onion and saute for about 10 minutes; spoon out any accumulated fat and discard. Add the zucchini, olives, cumin, garlic and salt/pepper to the beef mixture; cook for 5 minutes and then remove the pan from heat. Add 2 cups of cheese, stirring well.
- Pour a little bit of sauce into bottom of 9x13x2-inch pyrex pan. Spread out tortillas on a cutting board. Spoon the beef mixture evenly on the tortillas; roll up the tortillas, and place seam-side-down in the pan. Pour enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake 15 to 20 minutes, or until hot and bubbly.
Notes
- If preparing this recipe as GLUTEN FREE, just make sure you use a brand of corn tortillas that is known to be GF. Use a brand of enchilada sauce that is known to be GF- or make homemade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
will make these tomorrow. but changes are on the way. already I can see these…
I will first shred a couple of jalapeno peppers ahead of the zucchini.
caramelize onions in olive oil. add 4 oz. neufchatel cheese to onions when done.
substitute cooked shredded chicken breast for beef and add to zucchini filling
I also never fry my corn tortillas, just nuke on paper towels for 20-30 seconds on high in batches of 2. stuff and roll the cooked ones and add to pan while next batch is being nuked.
Let me know how they turn out!
I’ve made this recipe several times and it’s very good……..just made it over the weekend and added black beans instead of black olives.