Recipes HERBED ZUCCHINI ENCHILADAS

HERBED ZUCCHINI ENCHILADAS

Prep 20 mins
Cooking 30 mins
Serves 4-6

Why this fantastically easy recipe should not be in your regular repertoire, is beyond us! Seriously, this is a must-cook dish that will have your family begging for more. It ticks all the boxes and can easily be adapted to suit the vegetarians in the house. Colourful, simple, quick, delicious, healthy and carb-free - tick, tick, tick. And, we introduce you to our innovative and brilliantly versatile new range of TASTEBUD seasonings that are all set to inspire...offering honest to goodness flavour. What are you waiting for?

- WHAT YOU WILL NEED -

  • Olive oil
  • 250ml chicken stock
  • 2 tins tomato puree
  • 1/2 teaspoon oregano
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • FOR THE SAUCE ~ 1 Tbsp olive oil
  • FOR THE ENCHILADAS~ I lrg onion, diced
  • Fresh coriander for serving
  • 1 cup cheddar cheese, grated
  • 4 lrg zucchini (you need about 30-40 ribbons)
  • 1 Tbsp Tastebud HERBED
  • 3 cups enchilada sauce (see recipe provided)
  • 3 cups cooked chicken, shredded
  • 1 tin black beans, rinsed & drained

- METHOD -

Preheat oven to 180˚C. In a large sauté pan, drizzle in some olive oil and cook the onion until tender. Add the black beans, cooked chicken, two cups of enchilada sauce (see method below) and Cape Herb & Spice Tastebud HERBED Seasoning. Mix together well and bring to a simmer. Remove from heat and seat aside. Then, ribbon the zucchini using a wide speed peeler. Layer 3-4 overlapping ribbons on a chopping board, placing a generous scoop of filling near the top of the ribbons, before gently rolling them up.

Place the prepared enchiladas in an oven safe dish and top with the remaining cup of enchilada sauce. Sprinkle over the grated cheddar and then bake for 20 minutes at 180˚C.

When cooked, sprinkle the enchiladas with fresh coriander and serve immediately.

- FOR THE ENCHILADA SAUCE -

Cook the spices in olive oil until fragrant. Add tomato puree and chicken broth and simmer for 30 minutes or until thickened.

*Keep and eye out for our Herbed Zucchini Enchilada video on YouTube: https://www.youtube.com/watch?v=CacBpNP6gDQ

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/ 

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