Quick & Flavorful Zucchini Enchilada Roll Ups Recipe - Beard and Bonnet
Try zucchini enchilada roll-ups for a low-carb twist on classic enchiladas. With a savory blend of spices and cheese, this recipe will have even the most skeptical veggie eaters asking for more.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beardandbonnet.com.
Ingredients
- 2 cups cooked chicken, shredded or sliced/diced
- 2 pounds (907 grams) zucchini (~2-4 medium-large), sliced thinly lengthwise
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 2 cups enchilada sauce
- 1 cup cheddar cheese, shredded
- 2 tablespoons cilantro, chopped (optional)
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