Zucchini Flower Enchiladas

Deborah Dana
These Zucchini Flower Enchiladas are a Mexican recipe that everyone loves; we have a different version for you, but equally delicious. These enchiladas are a vegan and easy recipe, as they are free of animal products.You can make these Zucchini Flower Enchiladas with green or red sauce, and if you don’t want to choose, you can prepare both sauces and serve them combined. Zucchini flower is a delicious seasonal ingredient, very versatile for cooking. Take advantage of it and use it in your recipes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • vegetable oil, for sauce and filling
  • 8 tomatillos, in halves, for sauce
  • 1/4 onions, in quarters, for sauce
  • 4 cloves garlic, for the sauce
  • 1/4 teaspoons allspice berry, for the sauce
  • 4 serrano chiles, for the sauce
  • 1 cup vegetable broth, for the sauce
  • 1/2 cups fresh cilantro, for the sauce
  • salt
  • 1/4 cups onion, finely chopped, for the filling
  • 1 tablespoon garlic, finely chopped, for the filling
  • 2 cups zucchini blossoms, for the filling
  • 1 cup Poblano chile strips, for the filling
  • 1 cup yellow corn kernels, for the filling
  • vegetable oil, for frying
  • 6 corn tortillas
  • zucchini blossoms, for decorating
  • 1/4 Poblano chiles, for the sauce
Preparation
30 mins
0 mins
Low
  • For the sauce, in a pot with hot oil, fry the tomatoes, onion, garlic, cumin, allspice, and chilies until the vegetables soften. Add the vegetable broth and cook for 20 minutes from the moment it starts to boil.
  • Blend the previous preparation perfectly along with the cilantro.
  • Return to the pot with a little more oil, fry the sauce until it thickens, and season with salt.
  • For the filling, in a pan over medium heat, cook the onion with a little oil. Add the garlic, zucchini flowers, yellow corn, and cook for 5 minutes; add the strips and continue cooking for another 5 minutes. Season to your liking.
  • In a pan with oil, fry the tortillas until they soften, and drain them on absorbent paper to remove excess fat.
  • On a board, place the tortillas and fill them with the zucchini flower stew, fold them like enchiladas, and place them on a plate. Pour the sauce over them and decorate with zucchini flowers and a little of the filling.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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