Enfrijoladas with Zucchini and Corn
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas stuffed with zucchini and corn, smothered in a rich black bean enchilada sauce and melted cheese, then baked. A comforting vegetarian casserole with summer vegetables and fresh toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 teaspoon olive oil
- 1 white onion (ends trimmed, peeled and halved, and divided)
- 1 1/2 teaspoons ground ancho chile pepper (divided)
- 1 3/4 teaspoons ground cumin (divided)
- 1/2 teaspoon ground coriander
- 1 teaspoon salt
- 3 dried guajillo or ancho chile pepper (stemmed and seeds removed)
- 2 cups water
- 3 garlic cloves (peeled)
- 6 ounces queso fresco or cotija (divided)
- 1 16-ounce can refried black beans
- 8 6-inch corn or flour tortillas
- 1 ear of corn (kernels removed)
- 1 zucchini (trimmed and diced)
- 1 cup Mexican shredded cheese*
- 1 radish (thinly sliced and then cut into matchsticks, for garnish)
- Hand of cilantro (for garnish)
- 1/2 avocado (diced, for garnish)
- 1 ounce queso fresco or cotija cheese (crumbled, for garnish)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h 5m
- Sodium
- 1073mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 381mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1073MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.