LeMoine Family Kitchen

Enjoying life... one delicious bite at a time

Grilled Corn, Zucchini & Black Bean Enchiladas

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veggieenchilada

 

How do I balance out all those cookie recipes I’ve been sharing? Well, with a Meatless Monday Mexican dish of course! Its been awhile since I’ve posted a Meatless Monday recipe but I’ve certainly been making an effort to create more vegetarian meals for my family. These Grilled Corn, Zucchini & Black Bean Enchiladas are absolutely wonderful! They are incredibly flavorful and filling and of course full of good for you veggies and lean protein of the beans. The homemade enchilada sauce is really what brings the flavor and makes this dish a bit addicting! 

There are several steps to making enchiladas but each step really is easy. The filling is simple! I grilled off ears of corn in their husks then cut the just slightly charred kernels off the cob. The corn is tossed together with sautéed zucchini, black beans and a little salt and pepper. Wrapped in corn tortillas, topped with this fantastic homemade enchilada sauce and some shredded cheddar. The sauce is made from red onion, fresh garlic, jalapeño, green chilies, tomato paste, a few seasonings and vegetable broth.

I served a big bowl of guacamole on the side, HERES the recipe for my simple go to. This recipe makes quite a bit but the leftovers are great! Or of course you can invite some friends over, mix up some margaritas and have some fun!

Grilled Corn, Zucchini & Black Bean Enchiladas
Author: Angela LeMoine
Ingredients
  • 4 ears of corn, husks on
  • 3 small zucchini, small dice
  • 2 cans black beans, rinsed and drained
  • small red onion, rough chop
  • 6 garlic cloves, rough chop
  • 1 jalapeño, seeds removed, rough chop
  • 1 can diced green chilies
  • 2 tsp oregano
  • 2 tsp cumin
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp salt
  • 3 oz tomato paste
  • 32 oz vegetable broth
  • 1 1/2 cups water
  • shredded cheddar
  • olive oil
  • Corn tortillas
Instructions
  1. Start with the corn. Heat up your grill to a medium flame. Place the corn, husks on, right onto the grill and char on each side. This will take about 20 minutes.
  2. Remove the corn from the grill and place into a large baking dish, cover with plastic wrap and allow to steam for 10-15 minutes.
  3. While the corn is cooking you can give the zucchini a quick sauté. So warm a pan over medium heat, add a drizzle of olive oil and the zucchini. Season lightly with salt and pepper.
  4. Once lightly golden, shut the heat and stir in the black beans.
  5. Once the corn is cool enough to handle cut the kernels off the cob and stir into the rest of the veggies.
  6. Season with salt and pepper to taste.
  7. Lets make that enchilada sauce! Heat a saucepan over medium heat. Add a drizzle of olive oil, the red onion, garlic, jalapeño and green chilies. Cook for about 5-8 minutes until slightly softened.
  8. Stir in the oregano, cumin, chili powder and salt. Cook an additional few minutes to wake up the spices.
  9. Stir in the tomato paste, water and vegetable broth. Simmer for 15 minutes.
  10. Using an immersion blender, blend the sauce carefully until smooth. Simmer another 15 minutes.
  11. Now we can finally assemble! Corn tortillas are fragile, heres how to make them more pliable: warm the tortillas on each side on a flat griddle of pan. Place onto a dish and wrap in plastic to keep warm.
  12. Get two large baking dishes ready. Pour just enough of the sauce to coat the bottom.
  13. Add a spoonful of the filling to a tortilla and roll up. Place seam side down into the baking dish. Repeat with the remaining filling.
  14. Top the enchiladas with more sauce {you can use it all or save some to serve on the side so people can add more only if they like}. Top with some shredded cheddar and pop into a 375 degree oven. Bake for 30 minutes.

 

 

 

 

 

 

 

 

 

 

Reader Interactions

Comments

    • Thank you so much Linda!!! We are fortunate in Jersey, soon there will be local corn and that will make these even better! Thanks for stopping by and taking the time to chat.

      Reply

    • Thank you so much Patty! The sauce is so good, I definitely poured extra on mine before topping it with a big spoonful of guacamole. Winner winner for me!

      Reply

    • Thats so kind of you Heidy! Thank you! Yes, there are a lot of steps but each step is pretty simple and basic. May not be the fastest recipe but it is certainly worth it in the end. Hope you give them a try and enjoy them as much as we did.

      Reply

    • Same here! Its also one of my favorite cuisines to cook at home! Even my kids love it, so thats a bonus!

      Reply

    • Thank you!! We love zucchini and I sometimes get stuck using it the same way over and over, this was a great different way to us it.

      Reply

    • Thank you so much for stopping by! I hope you give them a try and enjoy them as much as we do! Totally don’t miss the meat in this dish!

      Reply

    • Thats awesome!!! Nothing better then zucchini out of your garden! Glad I posted this one! Enjoy and have a great week!

      Reply

  10. Enchiladas are one of my favorites that I can devour several times a week. I found you over at the The Wednesday Round-Up link party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1wsjSLy. Have a wonderful day!!

    Reply

  12. Your Grilled Corn Zucchini Black Bean Enchiladas look fantastic, we will just love them! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

    Reply

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