Well never say no to an enchiladabut sometimes we want to keep it on the lighter side, too. These enchiladas have a secret: theyre made with zucchini instead of tortillas, so they have all the gooey, cheesy goodness, minus the carbs.
Ingredients For Low-Carb Zucchini Enchiladas Recipe
Zucchini
8 Zucchini, halved lengthwise
3 tablespoon Kosher salt
Filling
1 tablespoon Vegetable oil
1 bunch Scallions, white and light green parts only, thinly sliced
2 Medium poblano peppers, deseeded and finely chopped
1 cup Cooked Black Beans
1 cup Canned corn, drained
1 Rotisserie chicken, skin removed and meat shredded
1 teaspoon Ground Cumin
1 teaspoon Garlic powder
Kosher Salt And Freshly Ground Black Pepper
0.5 cup Enchilada Sauce
Hot sauce, as needed
Assembly
10.5 cup Enchilada Sauce
1 cup Shredded cheddar or monterey jack cheese
Nutrition value
51
calories per serving
2 g Fat2 g Protein6 g Carbs4 g FiberOther
Current Totals
2 g Fat
2 g Protein
6 g Carbs
4 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
4 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
56 mg
Iron
1 mg
Vitamin A
18 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
39 mcg
Vitamin B12
0 mcg
Vitamin C
12 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
20 mg
Manganese
0 mg
Phosphorus
22 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment