This Low-Carb Enchiladas Recipe Packs In Bonus Vegetables

This clever take on the flavors of enchiladas uses zucchini in the place of tortillas—a swap that adds an extra dose of veggies. Plus, this replacement reduces the carbohydrates of the traditional recipe, for anyone who follows a low-carb lifestyle.

"Black beans, one of my top-two favorite legumes, are center stage in this creative dinner," writes Cassy Joy Garcia in her new book Cook Once Dinner Fix. "They're put to excellent use in some festive enchilada-stuffed zucchini boats."

As for technique, "If you've ever attempted zucchini boats before, you know that there's a bit of a trick to perfecting the method," she writes. "In my opinion, not overcooking them is key. These boats are light, fresh, and gorgeous."

Note: If using canned black beans, there's no need to cook them beforehand! Simply drain and rinse four cans of beans, then set aside 2½ cups to store in an airtight container in the refrigerator to use for future meals!