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