Fresh Corn, Zucchini and Black Bean Enchiladas
These fresh corn, zucchini and black bean enchiladas are the ultimate summer comfort food! With a creamy sauce made from fresh corn kernels, salsa verde and cheese, they are packed with flavor. Vegetarian.
Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.
Enchiladas. They hold a very special place in my heart.
And what better way to kick off a brand new week than with these summery fresh corn enchiladas.
Fresh. Delicious. Comforting.
Now by the name, these may seem like nothing special. But oh, oh is that a lie.
Because this right here, this is where the magic happens:
A “sauce” made from fresh corn kernels, garlic, salt and pepper.
How To Make Fresh Corn Enchiladas
And in these enchiladas? It’s mixed in with the filling, which includes more fresh corn, zucchini and black beans.
Making it so creamy and almost like corn chowder. IN YOUR ENCHILADAS! But not like soupy or anything weird.
It gets rolled up into tortillas, topped with some salsa verde and of course some cheese.
We’ll pop it in the oven, let it get all nice and warm and melted, and finally finish it off with some fresh cilantro for garnish.
It’s like summer comfort food. In enchilada form. Now that, is exactly my style.
Additional Enchilada Recipes You Might Enjoy:
- Summer Vegetable Skillet Enchiladas
- Chicken, Black Bean and Vegetable Enchiladas
- Butternut Squash, Sausage and Spinach Enchiladas
- Vegetable Enchilada Pasta
- Vegetable Enchilada Casserole
- Sweet Potato & Black Bean Enchilada Stir-Fry
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the corn sauce:
- 1 ½ cups fresh corn kernels (from about 2 ears of corn)
- 1 clove garlic, minced
- ¼ teaspoon salt
- pinch of pepper
- olive oil, if needed
For the enchiladas:
- 1 ½ tablespoons olive oil
- 1 medium red onion, chopped
- 1 clove garlic, minced
- 1 medium zucchini, chopped
- 1 cup fresh corn kernels (from about 1 to 2 ears of corn)
- ¼ teaspoon salt
- 1 (15 ounce) can black beans, drained and rinsed
- 1 ¾ cups shredded mozzarella or gouda cheese, divided
- 12 whole wheat (or regular) large flour tortillas
- 16 ounces jarred salsa verde
- fresh chopped cilantro, for garnish
- Preheat the oven to 400ºF. Spray a 9x13 inch baking dish and a 9x5 inch loaf pan with olive oil or nonstick cooking spray and set aside.*
To make the corn sauce:
- Add the corn kernels, garlic, salt and pepper to the bowl of a food processor or blender. Process until well blended (it will be a sort of sauce / thicker puree). If it won’t get going, add about ½ to 1 teaspoon olive oil (I usually don’t need to add the oil).
- Set aside (you should have about ¾ to 1 cup of “sauce”).
To make the enchiladas:
- Set a large skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
- Add in the zucchini, corn and salt. Cook for about 5 to 7 minutes, until the veggies are all tender. Remove from the heat and stir in the black beans, the corn “sauce” and ½ cup of the cheese. Mix until well combined, then taste and season with additional salt if needed.
- Heat the tortillas for about 30 to 45 seconds in the microwave so that they are pliable. Place a tortilla on a work surface. Scoop about a slightly heaping ⅓ cup of the filling and place in a line down the center of the tortilla. Roll the tortilla up tightly and transfer to the prepared baking dish with the seam-side down. Repeat this process with the remaining tortillas and filling.
- Evenly pour the salsa verde over the top of the enchiladas. Sprinkle with the remaining cheese.
- Cover the pan(s) with foil and bake for 10 minutes. Remove the foil and then return to the oven to bake for 5 to 7 additional minutes. Remove from the oven and let cool for 5 to 10 minutes. Garnish with the fresh cilantro.
*I don’t have a baking dish that is large enough to fit all the enchiladas, so I use the 9x13 and the 9x5 loaf pan here. You can use whatever baking dish / dishes you have that will fit them all!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 636mgCarbohydrates: 42gFiber: 5gSugar: 4gProtein: 10g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.