Zucchini and Turkey Enchiladas

Makes 6 servings (2 enchiladas per serving)


  • 2 tsp vegetable oil
  • 1 lb. lean ground turkey
  • ½ cup diced onion
  • 1 cup diced red bell pepper
  • 3 cloves minced garlic
  • 1 tsp cumin
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • 1½ cups red enchilada sauce, divided
  • 1 can (540 mL) no-salt-added black beans, drained and rinsed
  • ½ cup frozen corn, thawed
  • 4 large zucchini
  • 1 cup shredded Monterey Jack cheese



  1. Preheat oven to 350°F.
  2. Heat oil in a large fry pan over medium heat. Add turkey and cook, stirring, until almost cooked through, about 3 – 4 minutes.
  3. Add onions, peppers and garlic. Cook, stirring occasionally, until turkey is thoroughly cooked and vegetables have softened, about 5 minutes. Add cumin, chili powder and oregano and cook for 2 minutes.
  4. Stir in 1 cup enchilada sauce, black beans and corn.  Remove from heat and set aside.
  5. Using a Y peeler or a mandolin, slice zucchini lengthwise into thin strips.
  6. Lay three zucchini slices on a flat surface, overlapping slightly. Add ¼ cup turkey filling and gently roll up zucchini to enclose filling. Transfer to a baking dish. Repeat with remaining zucchini and turkey filling.
  7. Spread remaining ½ cup enchilada sauce over zucchini rolls and sprinkle with cheese.
  8. Bake until zucchini is tender and filling is heated through, about 20 minutes. Garnish with Greek yogurt or sour cream and cilantro.
  9. Serve and Enjoy!


Nutritional analysis per serving: 297 calories, 11 g fat, 31 g protein, 22 g carbohydrate (16 g available carbohydrate), 6 g fibre, 502 mg sodium

My Viva Plan Servings: 1 grain, 3 proteins, 2 vegetables, 1 fat