Black Bean Zucchini Enchiladas

Black Bean Zucchini Enchiladas – this 30 minute meal comes together quickly and is filled of healthy ingredients!

Now that it’s the new year, everyone is trying to eat healthier and start out on the right foot. I love coming up with new healthy recipes, and this one is super delicious. It is vegetarian, so it’s perfect for meatless Monday, vegetarians, or if you just want to leave the meat out one night. Leaving the meat out not only saves calories, but it also saves money and the time you would spend preparing it. Vegetarian Black Bean Zucchini Enchiladas are the perfect healthy easy dinner!

Make sure when you are making these, that you let the zucchini dry out. You want to squeeze the water out to make sure it’s as dry as possible. If you don’t, you might have some soggy enchiladas on your hands. I actually like ringing the zucchini out in a clean microfiber towel – these things soak up everything! I also recommend using your food processor to grate the zucchini; it makes like so much easier! I also recommend making your own enchilada sauce. I LOVE my Easy Chipotle Enchilada Sauce for this recipe, but hey, if you don’t have the extra few minutes, just use canned – no big deal.

I typically whip up a big tray of these, and eat them throughout the week. I am not sure how they would freeze, but I think it would be worth a try, if you wanted to experiment with that! Another tip to keep your Mexican food on the healthier side, use Greek yogurt in place of sour cream – it’s an awesome replacement and adds lots of extra protein.