Zucchini Verde Vegan Enchiladas By Jeanine Donofrio I love enchiladas. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home.

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Broken Enchiladas with Zucchini and Black Beans Sauce 1 medium yellow onion, quartered 2 garlic cloves 1 canned chipotle pepper in adobo sauce 2 Tbsp canola oil 1 Tbsp chili powder 1 Tbsp ground ...

2. Arrange 3 zucchini strips in a row and fill them with chicken mixture, roll them up and place on a baking sheet. 3. Top with remaining enchilada sauce and cheese and bake for 20 minutes.

Add enchilada sauce and reduce heat to low. Allow to simmer for 45 minutes. Preheat oven to 400 degrees. Cut zucchinis in half and scoop out insides with a teaspoon.

If you don't know someone who's trying to give away zucchini right now, you probably don't know anyone who is growing it The Canadian Press Published Aug 17, 2015 • Last updated Aug 17, 2015 ...

What an attractive and yummy side dish. For a main course, you might like to add sausage or ground beef to the bean mixture. Spice it up with the salsa of your choice. 8 small zucchini, about 8 ...

Bake the enchiladas for 20 minutes until the cheese has melted. Serve the zucchini enchilada while it is still warm, topped with jalapeños and avocado slices.