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!