Craving a scrumptious Mexican-inspired dish that’s bursting with flavor? Look no further than these mouth-watering Grilled Zucchini and Avocado Enchiladas! Packed with wholesome ingredients and a zesty kick, these enchiladas are sure to become a favorite in your meal rotation. Perfect for a cozy evening at home or a festive gathering with friends, this recipe is a must-try for any food lover looking to add a touch of Mexican flair to their culinary repertoire.
**Grilled Zucchini And Avocado Enchiladas**
**Ingredients:**
– 2 medium zucchinis, sliced into thin strips
– 1 ripe avocado, peeled and diced
– 1 red bell pepper, diced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 can black beans, drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheese (such as cheddar or Monterey Jack)
– 8 small corn tortillas
– 1 1/2 cups enchilada sauce
– Fresh cilantro leaves for garnish
– Lime wedges for serving
**Instructions:**
1. **Preheat the Grill:** Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
2. **Grill the Zucchini:** Place the zucchini strips on the preheated grill and cook for about 3-4 minutes per side until they are tender and have nice grill marks. Remove from the grill and set aside.
3. **Prepare the Filling:** In a large skillet, heat a drizzle of oil over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, and paprika, and cook for an additional minute until fragrant. Stir in the black beans and diced avocado. Season with salt and pepper to taste.
4. **Assemble the Enchiladas:** Preheat the oven to 375°F (190°C). Pour a small amount of enchilada sauce into the bottom of a baking dish. Fill each corn tortilla with a spoonful of the vegetable mixture, a sprinkle of shredded cheese, and a few grilled zucchini strips. Roll up the tortillas and place them seam side down in the baking dish.
5. **Top with Sauce and Cheese:** Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well covered. Sprinkle the remaining shredded cheese on top.
6. **Bake to Perfection:** Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
7. **Garnish and Serve:** Once out of the oven, garnish the enchiladas with fresh cilantro leaves. Serve hot with lime wedges on the side for an extra burst of flavor.
No matter the occasion, these Grilled Zucchini and Avocado Enchiladas are sure to delight your taste buds and impress your guests. So, next time you’re in the mood for a delicious and wholesome Mexican meal at home, give this recipe a try and get ready to savor every bite of these scrumptious enchiladas!
