Zucchini Pinwheel Enchiladas

This lighter version of enchiladas is not only delicious but really fun to make. Its also a great way to use leftovers. I had some leftover black beans that I made because I was all out of any bean in a can and decided to draw from the dried beans I had collected at the beginning of the pandemic. So here I am with these dried beans and I decided to pressure cook two cups in my Instant Pot and it was a lot. I used some of the beans for tacos and the leftovers I used for this incredible dish.

I included shredded chicken in this dish (also from leftover rotisserie chicken the night before) for the filling. Our vegan friends can skip the chicken and use vegan cheese for a yummy and delightful dinner. The zucchini ribbons are so much lighter than tortillas and make this recipe really unique.

The Enchilada Sauce was made with our Something to Taco ‘Bout Taco Spice Blend which simplifies the whole spice portion of the sauce. You will need to make this sauce to get the same results but it easy and so fast. You’ll be surprised at how amazing it tastes. Get the recipe here.


Makes 4 servings

  • 2  medium
    zucchini, sliced thin lengthwise with a mandoline ¼ " thickness. You can use a Y peeler also but the ribbons will be thinner. Note: the first few may be too skinny so use the wider pieces only.
  • 1 cup+
  • 1 cup
    cooked, rinsed and drained black beans
  • 1 cup
    cooked corn (fresh or frozen is good)
  • 4 oz
    can of fire-roasted green chiles
  • 2 cups
    shredded chicken ( breast and thigh ok and optional)
  • 2  cups
    shredded cheddar cheese (vegan cheese ok)
  • ½ cup
    chopped cilantro, separated.


  1. Preheat the oven to 350°F.
  2. This recipe works best in a glass or ceramic baking dish 9x13 and about 2" deep.
  3. In a medium-sized bowl, add the beans, corn, green chiles, chicken, ¼ cup of the cilantro and 1 cup of the shredded cheese and stir well- set aside.
  4. Add about ¼ cup of the enchilada sauce to the bottom of the baking dish.
  5. On a cutting board, lay out one zucchini ribbon and add two spoonfuls of the mixture on top and roll up, holding in the contents on the sides as you roll. Place in the baking dish. Roll up the remaining zucchini ribbons with the filling and arrange them in the dish until full.
  6. Add the remaining enchilada sauce (more if you like it saucier) over the enchilada pinwheels. Sprinkle the remaining cheese all over.
  7. Cover and bake in the oven for 30 minutes.
  8. remove the cover and bake for an additional 15 minutes.
  9. Allow to cool for 10 minutes before serving and garnish with fresh chopped cilantro.
Samantha Binkley