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Summer Squash Enchiladas
with roasted cumin broccoli

Active: 45 Total: 65

Enchiladas take a bit of extra time to assemble, but they make a super satisfying one-dish meal that can be made ahead or even frozen. This version, filled with zucchini, gets a flavorful twist from homemade green enchilada sauce.
Smarts: Save time on the night you're cooking by either making enchilada sauce ahead or purchasing canned green enchilada sauce from the grocery store. 



Summer Squash Enchiladas:
  • Rice, uncooked white or brown - 2/3 cup
  • Zucchini - 1 lb , chopped (sub any summer squash)
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 8
  • Beans, refried (14 oz / 397 g) - 1 can
  • Foil - for baking
  • Cheese, shredded Mexican blend - 1 cup
  • Yogurt, plain or Greek - 1/2 cup
Green Enchilada Sauce:
  • Onions, medium - 1/2 , chopped
  • Garlic - 3 cloves , chopped
  • Tomatillos - 12 oz , peeled and chopped
  • Green chilies, diced (7 oz / 198 g) - 1 can , drained and rinsed (use mild, medium, or hot)
  • Oil, cooking - 1 Tbsp
  • Cumin - 1/2 tsp
  • Oregano, dried - 1/4 tsp
  • Stock, any type - 1 cup
Roasted Cumin Broccoli:
  • Broccoli - 12 oz , chopped
  • Oil, cooking - 1 Tbsp
  • Cumin - 1/2 tsp
  • Lemon juice - 2 tsp


  1. Rice - Double if making Thursday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Onions / Garlic / Tomatillos / Zucchini / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Make enchilada sauce - If prepping before cooking, get oven heating before continuing with prep. Drain and rinse green chilis. Heat oil (portion for sauce) in a saucepan over medium heat. Add onions and saute for 3 minutes. Add garlic, tomatillos, and green chilis and saute for 3 minutes. Add cumin (portion for sauce) and oregano and saute for 1 minute. Pour stock over top and simmer sauce for 5 minutes to let the flavors come together. Blend with an immersion blender or standing blender. Season with some salt. (Can be done up to 5 days ahead)

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  1. Heat oven to 375F / 190C. 

  2. Spread broccoli out on a sheet pan. Toss with oil and cumin (portions for broccoli). Season with some salt.

  3. Roast broccoli until tender and golden brown, shaking the pan halfway through, 25 to 30 minutes.

  4. While broccoli roasts, heat a saute pan over medium-high heat. Add oil (portion for the enchiladas) and then zucchini. Saute until zucchini is tender but still has a bit of crunch (these will give the finished enchiladas some texture contrast), ~5 minutes.

  5. Stir one-third of the enchilada sauce into zucchini. Set aside.

  6. Cover the bottom of a rectangular baking dish (use a square baking dish if customizing for fewer than 4 servings) with another third of the enchilada sauce.

  7. Working with one tortilla at a time, spread beans down the middle. Fill with rice (reserve half if doubled for Thursday) and then zucchini. Roll each tortilla to enclose filling and arrange seam-side down in the pan. (Note: If the tortillas are not pliable, follow package instructions to soften.)

  8. Top with the remaining sauce and cover with foil. Bake for 20 minutes.

  9. Sprinkle enchiladas with cheese and bake uncovered for another 5 to 7 minutes, until cheese is melted.

  10. When broccoli is finished, squeeze lemon juice over top.

  11. Serve enchiladas with yogurt. Enjoy broccoli on the side.



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