Zucchini Flower Enchiladas

Name: Zucchini Flower Enchiladas
Prep time: 30 min
Yield: 2
Cuisine: Mexicana
Ingredients: 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

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

Published: 26-09-2018

Preparation

30 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.