Fructose Free Gluten Free Vegetable Enchiladas
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Learn more →Ingredients
4 servings
For the filling
- 2 tbsp olive oil, divided
- 1 medium zucchini, diced into ½-inch pieces
- 1 medium red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 cup corn kernels, fresh or thawed frozen
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
For the enchilada sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- 1 can (15 oz) tomato sauce
- 1 cup chicken broth
- ½ tsp salt
For assembly
- 8 corn tortillas (6-inch)
- 1 ½ cups shredded monterey jack cheese, divided
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until softened and lightly browned at the edges, about 6–7 minutes.
- 2
Add the corn, black beans, cumin, chili powder, smoked paprika, and salt to the skillet. Stir to combine and cook until the spices are fragrant and the mixture is heated through, about 2 minutes. Transfer the filling to a bowl and set aside. Wipe the skillet clean.
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