These Zucchini Enchiladas are stuffed with Mexican corn salad (elote) and black beans, then covered in a creamy salsa verde and baked to perfection. Topped with pico de gallo, this summer rendition of enchiladas takes your zucchini bounty to the next level.
What makes these zucchini enchiladas special is that they are stuffed with elote.
What is Elote?
Elote is a Mexican corn salad that is pretty much like crack. It’s roasted corn mixed with tangy lime juice, spices and mayo/sour cream and then mixed with green onion, cilantro and cotija cheese.
Roasting the corn results in a buttery, rich flavor that gets contrasted with the tanginess of lime and spiciness of chili powder and jalapeños.
I skip the cotija cheese in this recipe to keep it lighter.
Elote is also a side dish. This recipe can be used to create an elote salad if you wish to stop there. When making this salad by itself , go ahead and add the cotija cheese – we call it calabacitas con elote salad in our house.
Step 1: Make Elote Salad
Making this Mexican corn salad filling is super easy. The ingredients are fresh and bursting with flavor when combined.
It’s easiest to chop all your ingredients first before starting the corn salad. That will ensure your salad comes together in a snap.
- Roast corn COVERED on the stovetop in 2 batches until golden. It will smell like popcorn! (Frozen or fresh corn works here)
- Sizzle your spices in a little oil until fragrant.
- Combine corn, spices, and everything else and let it sit to combine the flavors for at least 15 minutes. Try not to eat the elote while you wait!
Step 2: Make Salsa Verde
While you are waiting for the elote flavors to infuse, we make a quick salsa verde. 5 ingredients = amazing green enchilada sauce.
- Oil
- Flour
- Salsa (I recommend Trader Joe’s Salsa Verde or Tamale Store Salsa Verde if you can find it)
- Broth
- Cilantro
Step 3: Fill Enchiladas and Bake
The assembly part comes together quickly as you’ve already made your filling and your sauce.
Spread a little sauce on the bottom of the casserole dish and on the inside of each enchilada. Roll them up and place seam side down, nestled in a row.
Is it better to use corn or flour tortillas for enchiladas?
You can make these enchiladas with corn or flour tortillas. While corn tortillas are traditionally used, I find the BEST option is a tortilla that has a little corn and a little flour. The best of both worlds.
The good news is that this blend of corn and flour tortilla can be found at your local grocery and on Amazon. If you’re really feeling adventurous, make them yourself with this tortilla recipe.
To make it easier to fill and roll your tortillas, you’ll want to make sure they are room temp or warm so that they are pliable. To warm them quickly, wrap them in a kitchen towel and pop them in the microwave for 15 – 30 second increments until them are slightly warm.
Topped with a sprinkle of Mexican cheese, these zucchini enchiladas come out perfectly browned and ready to devour.
The addition of fresh pico de gallo (tomatoes, onion, lime juice, salt and cilantro) and avocado creates a beautiful presentation and adds another layer of taste.
These zucchini enchiladas have it all. Serve this with:
- Fresh fruit like this spicy watermelon appetizer or this fresh peach salad.
- Mexican Refried Beans
- Chile Lime Roasted Pepitas
- Cucumber Lime Agua Fresca
These Zucchini Enchiladas are stuffed with Mexican corn salad (elote) and black beans, then covered in a creamy salsa verde and baked to perfection. Topped with pico de gallo, this summer rendition of enchiladas takes your zucchini bounty to the next level.
- 10 oz fresh or frozen corn (about 1.5 cups)
- 2 Tbs + 1 tsp olive oil or avocado oil (divided)
- 1/2 tsp Kosher salt (divided)
- 1 jalapeño, finely diced
- 3 green onions, chopped
- 1 lime, juiced (about 2 Tbs)
- 1/2 cup cilantro, chopped
- 2 Tbs mayo
- 2 garlic cloves, minced
- 1/2 tsp chili powder
- 2 Tbs olive oil or avocado oil
- 2 Tbs all-purpose flour
- 1 cup low-sodium vegetable broth
- 12 ounces salsa verde (I use Trader Joe's Salsa Verde)
- 1/4 cup cilantro, chopped
- 1 medium zucchini, diced (make pieces small to make rolling enchiladas easier)
- 15 oz can black beans, rinsed and drained
- 7 corn or flour tortillas
- 1/2 cup Mexican cheese
- fresh pico de gallo (2 tomatoes chopped, 1/2 lime, juiced, 1/4 red onion chopped)
- avocado
-
Prep all ingredients. Place jalapeño, green onions, cilantro and lime juice in a large mixing bowl.
-
Heat 1 Tbs avocado oil in a large sauté pan with lid. Add 1/2 of the corn + sprinkle with 1/4 tsp salt.
COVER + let it brown without stirring. You'll hear it start to pop and smell like popcorn when it's getting brown.
Add charred corn to bowl with the jalapeño and set aside. Repeat with second half of corn.
-
After all the corn is charred, add 1 tsp oil, garlic and chili powder to the pan. Stir until fragrant, about 30 sec. Add to bowl with corn mixture and mix.
-
Add black beans, zucchini and mayo to the bowl. Mix and add 1/4 tsp salt if necessary. Set aside to let flavors blend while you make the sauce. (You can leave out the mayo – I add it for extra creaminess)
-
Heat the oil in a pan over medium heat. Add the flour and whisk for 1 minute. It will begin to thicken.
-
Add the vegetable broth and salsa verde; whisk until well combined. Simmer until the sauce begins to thicken. Add the cilantro, then take off the heat and set aside.
-
Preheat the oven to 375F.
-
In a 13×9 casserole dish, spread about 1 cup of the enchilada sauce on the bottom.
-
For each tortilla, spread a spoonful of sauce on one side. Top that with about 1/2 cup of the prepared filling. Roll each and place them seam side down in the casserole dish. Repeat with each tortilla.
-
Spread the remaining enchilada sauce over the top of the tortillas. Sprinkle with shredded cheese. Bake for 30 minutes until the top is bubbly and slightly golden brown.
-
Remove from the oven and let cool for a few minutes before serving with pico de gallo and avocado.
You may also like these recipes
Leave a Reply