Black Bean, Corn, and Zucchini Enchilada – Easy Zucchini Recipe

Zucchini Enchilada For Ckd

Black Bean, Corn, and Zucchini Enchilada – Easy Zucchini Recipe

Overhead view of zucchini, black bean and corn enchilada on a small white plate with a fork and sprig of cilantro next to it.

A simple plant-based kidney-friendly entree

Summertime in New England is an absolute delight! After a long winter and a rainy spring, we are so grateful for the long, sunny days and warm weather. 

One of the best things about this time of year is that we are finally able to grow fruits and vegetables. Here in this neck of the woods, our growing season is short, so we relish in our gardens from late May to September and savor all the wonderful crops that grow readily during this time.  

One of the easiest vegetables to grow is zucchini, which is also known as summer squash. It grows so well that most gardeners try to give it away. If you live in an area with lots of gardening you know what I mean! Fortunately, it is one of the most versatile vegetables around and can be incorporated into so many types of dishes because of its neutral texture and taste.

Overhead view zucchini black bean and corn enchiladas in an oval white porcelain baking dish with small glass bowl of shredded cheese and cilantro sprig next to it!

Nutritional power of zucchini

Zucchini is technically a fruit but is more often used as a vegetable and is a great source of vitamins- especially (Vitamin A, Vitamin B6, and Vitamin C), minerals, fiber, and antioxidants.  It is considered a moderately high potassium vegetable, providing about 190 mg potassium per ½ cup when raw, and much less when cooked. If you have a potassium restriction this ends up being a fantastic vegetable to include in your regular routine.

White casserole dish with zucchini, corn, and black bean enchiladas with small bowl of shredded cheese and mixture of corn, zucchini and black beans next to casserole dish

Zucchini in different dishes

For some, zucchini may hold bad memories associated with being a limp, mushy, and lifeless resident on their dinner plate. If this is you, then I highly recommend you give this incredible vegetable a second chance. Here are several other ways to re-friend zucchini in your life: 

  • Desserts: by shredding into baked goods like muffins and quick breads. 
  • Pasta: Being spiralized and used to replace or add to pasta dishes
  • Grilled or sautéed for a delicious side dish especially when paired with sweet onion and fresh herbs
  • Baked and stuffed zucchini for a healthy kidney friendly recipe option

My favorite way to use zucchini

One of my favorite ways to use zucchini is in Mexican dishes.  We love pairing it with black beans and corn for a great fiber-filled, plant-based meal.

These enchiladas are one of my family’s favorite meals, especially during the summer when we have fresh zucchini and corn.  We like to pair this meal with a simple cabbage and carrot slaw and one of the best things about this recipe is that leftovers freeze very well and can be saved for another meal.

I hope you enjoy this recipe as much as we do!

Need help planning meals or figuring out how to best preserve function?

The team at the KidneyRD are experts at helping people with kidney disease make nutrition plans that work to preserve kidney function. You can schedule a time to talk with us here.

Zucchini Enchilada For Ckd

Black Bean, Corn, and Zucchini Enchilada - Easy Zucchini Recipe

A wonderful way to include zucchini into your renal diet menu. Easy zucchini recipes are a wonderful way to spice up any summer dish with added veggies!
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Course: Appetizer, Main, Side Dish, Vegetables
Cuisine: Mexican, Southwestern, Tex-mex
Diet Type: Dialysis
Servings: 8 servings
Calories: 475kcal
Author: The KidneyRD Team

Ingredients

  • 1 teaspoon avocado oil
  • 2 cups diced zucchini
  • 10 oz frozen whole-kernel corn
  • 15 oz canned black beans rinsed and drained
  • 3 cups enchilada sauce divided
  • Cooking spray
  • 8 8-inch whole-wheat tortillas
  • 8 oz shredded cheddar cheese, divided

Instructions

  • Preheat oven to 350℉.
  • Heat oil in a large non-stick skillet over medium-high heat. Add zucchini and frozen corn, saute' for 5 minutes or until vegetables are tender. Remove from heat and stir in beans.
  • Spread 1 cup enchilada sauce in the bottom of a 13 x 9- inch baking dish coated with cooking spray. Spoon about 1/2 cup of zucchini mixture down the middle of one tortilla, sprinkle with 2 tablespoons of cheese, and roll-up. Place tortilla, seam side down in the baking dish. Repeat procedures with remaining tortillas, zucchini mixture, and 14-tablespoons of cheese. Spread the remaining enchilada sauce evenly over enchiladas
  • Cover with foil and bake covered for 30 minutes at 350℉. Uncover and top with remaining cheese and bake for an additional 10 minutes or until cheese is melted.

Notes

For a fully plant-based option use plant-based cheddar cheese.

Nutrition

Serving: 1enchilada | Calories: 475kcal | Carbohydrates: 71g | Protein: 19g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 838mg | Potassium: 762mg | Fiber: 12g | Sugar: 23g | Vitamin A: 861IU | Vitamin C: 20mg | Calcium: 374mg | Iron: 4mg
Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!

This recipe is modified from Cooking Light’s Black Bean, Corn, and Zucchini Enchiladas

2 thoughts on “Black Bean, Corn, and Zucchini Enchilada – Easy Zucchini Recipe”

  1. Looks like a great recipe, however, there are not complete directions. No directions on baking them in oven or time to bake them.

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