Beef and Bean Enchiladas With Sautéed Zucchini

Photo by José Picayo
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 615 calories
    • Fat 34 g
    • Sat Fat 15 g
    • Cholesterol 95 mg
    • Sodium 1,415 mg
    • Protein 33 g
    • Carbohydrate 45 g
    • Sugar 6 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 514 mg


  1. Check 2tablespoons canola oil
  2. Check 1 medium onion, chopped
  3. Check 1/2pound ground beef
  4. Check 1 15.5-ounce can pinto beans, rinsed
  5. Check 2cups grated Cheddar (about 8 ounces)
  6. Check 2cups enchilada sauce
  7. Check 8 6-inch corn tortillas
  8. Check 2 medium zucchini (about 1 pound total), thinly sliced
  9. Check kosher salt
  10. Check sour cream, salsa, and cilantro, for serving


  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the beef and cook, breaking it up with a spoon, until browned, 2 to 3 minutes. Mix in the beans and 1 cup of the Cheddar.
  2. Spread 1 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the beef mixture in the tortillas and place the rolls seam-side down in the dish. Top with the remaining cup of enchilada sauce and cup of Cheddar. Bake until the Cheddar is brown in spots, 10 to 15 minutes.
  3. Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Top the enchiladas with the sour cream, salsa, and cilantro and serve with the zucchini.