Zucchini Enchiladas
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Zucchini Enchiladas

Submitted by: Karen Stover

Prep Time: 0 Seconds

Cook Time: 30 Minutes

Servings: 12

Healthy and tasty meal.


  • 1 med. bell pepper, yellow, fresh, organic
  • 1 med. bell pepper, green, fresh, organic
  • 1 lrg. onion, sweet, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 garlic, fresh, organic
  • 30 oz. tomato sauce, organic
  • 29 oz. tomatoes, diced, canned, organic
  • 2 tbs. chili powder, organic
  • 2 tsp. marjoram, dried, organic
  • 1 tsp. basil, fresh, organic
  • 1 tsp. cumin powder, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/4 tsp. cayenne pepper, powder, organic
  • 1 bay leaf, organic
  • 3 lbs. zucchini, fresh, organic
  • 24 tortilla, sprouted whole grain, organic
  • 4 c. cheddar cheese, mild, raw, organic
  • 4 1/2 oz. olives, your choice, organic
  • 1/2 c. cilantro, bunch, fresh, organic


In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook i minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened. Discard bay leaf.

Place 1/3 cup zucchini down the center of each tortilla; top with 2 Tbsp. cheese and 1 Tbsp. olives. Roll up and place seam side down in two 13-in. x 9in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350 for 30-35 minutes or until heated through. Sprinkle with cilantro.