Within minutes of reading the recipe for Sprouted Kitchen’s Roasted Zucchini, Black Beans and Goat Cheese Enchiladas, I was halfway down the street to gather the ingredients. Being a vegetarian and having a craving for something Mexican, this fresh spin on enchiladas captured my interest immediately.
Roasted Zucchini, Black Beans and Goat Cheese Enchiladas
3 large zucchini, ¼” dice
3 tsp. good olive oil, divided
½ of a small red onion
1 15 oz. can of black beans, rinsed and drained
5 oz. soft goat cheese
10 corn tortillas (the amount will fluctuate depending on how full you fill them)
12 oz. red enchilada sauce
1 bunch of cilantro, chopped
2 avocados sliced or made into guacamole
Preheat oven to 425’. Place the zucchini on a rimmed baking tray and toss with 2 tsp. of good olive oil. Spread in an even layer and roast for about 30 minutes until the edges are brown. Remove to cool, and turn the oven down to 375’.
Meanwhile, combine the onion and black beans in a large mixing bowl. 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.
Next, char both sides of the tortillas over a burner, about 1 minute per side. In an oven proof dish (I used a 9×13 baking dish) pour ½ cup of the enchilada sauce to cover the bottom of the dish. One tortilla at a time, fill it with ¼ cup of the filling and roll to close. Lay it in the dish seam-side down. Continue with remaining tortillas.
Pour the remaining sauce over the top of the enchiladas and sprinkle reserved goat cheese on top. Bake for 20 minutes until warmed through and the top is crisp. Top with chopped cilantro, avocado and lime wedges.