Sweet, tangy, and packed with flavor Pickled Beets
Zucchini Enchilada Roll-Ups
Ingredients
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3–4 zucchini, sliced lengthwise
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2 cups shredded chicken
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1 cup enchilada sauce
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1 cup shredded Mexican cheese
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½ cup black beans
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¼ cup corn
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½ tsp cumin
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Salt & pepper
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Fresh cilantro, optional
Instructions
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Heat oven to 375°F (190°C).
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Slice zucchini into thin strips and lightly grill or bake for 3–4 minutes to soften.
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Mix chicken, beans, corn, cumin, salt, and pepper.
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Place a little filling on each zucchini slice and roll tightly.
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Spread some enchilada sauce in a baking dish. Arrange rolls seam-side down and pour remaining sauce over them.
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Sprinkle with cheese and bake for 20–25 minutes, until bubbly and golden.
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Top with cilantro and serve warm.
