Tuesday, August 14, 2012

roasted zucchini, black bean and goat cheese enchiladas

One of the most versatile summer produce items is zucchini. I love to make banana zucchini muffins for breakfast, a beautiful zucchini ribbon pasta for lunch or even put it in enchiladas for dinner. This enchilada recipe had great flavor and was no more difficult than roasting veggies, stirring together the filling and sticking them in a tortilla. I chose to make the enchilada sauce from scratch but you could buy it jarred from the store and the recipe would be equally delicious.

Roasted Zucchini, Black Bean and Goat Cheese Enchiladas
Adapted from Sprouted Kitchen
Serves 4

3 large zucchini, 1/4" dice
1 Tbsp. extra virgin olive oil
1 tsp. lemon pepper/garlic salt*
4 green onions, chopped
2 cups black beans, rinsed and drained
5 oz goat cheese
8-10 corn tortillas (depending on how full you would like them)
12 oz red enchilada sauce
1 handful cilantro, chopped
1-2 avocados
squeeze of lime 

* I ran out of lemon pepper so I simply used pepper and lemon zest.

Preheat oven to 425'. Place the zucchini on a rimmed baking tray, using two pans if it looks crowded. Drizzle with the olive oil, lemon pepper and garlic salt and toss everything with your hands to coat. Spread the zucchini in an even layer over the baking sheets. Roast on the middle rack for about 30 minutes until the edges are brown. Remove to cool and turn the oven down to 375'.
In a large mixing bowl, combine the onion and black beans. Set aside 1 oz. of the goat cheese for the topping and crumble the rest into the bowl. Add the cooled zucchini and toss everything together very gently.
If you have a gas stove you can lightly char both sides of the tortillas over the burner, about 1 minute per side. This step is not essential but I it can help keep the tortillas a bit sturdier. Now, get ready to fill your tortillas.
In an oven proof rectangle dish pour 1/2 cup of the enchilada sauce to cover the bottom of the dish. Working with one tortilla at a time, fill it with 1/4 cup of the filling and roll it. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight. Brush the tops of the tortillas with olive oil and pour the remaining sauce over the top of the enchiladas. Sprinkle the reserved goat cheese on top and bake for 20 minutes until warmed through and the top is just crisp. Allow them to cool for 5 minutes before serving.
Top with lots of chopped cilantro, diced avocado and a squeeze of lime.

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