¡Muy delicioso! Goat Cheese Enchiladas
With guests who love to eat, it was time to whip up a favorite: Roasted Zucchini, Black Bean & Goat Cheese Enchiladas.
Ingredients:
3 large zucchini/summer squash, 1/4'' dice (about 4 cups once chopped)3 tsp. extra virgin olive oil, divided1 1/4 tsp. lemon pepper/garlic salt1/2 of a small red onion or 4 green onions, finely chopped1 15 oz. can/ 2 cups black beans, rinsed and drained10 oz. soft goat cheese12ish corn tortillas (the amount will depend on how full you stuff them)(2) 12 oz. Trader Joe's red enchilada sauce (6 oz reserved and heated when served)
For serving:
1 bunch of cilantro, chopped2 avocadossqueeze of lime
Preheat oven to 425'. Place the zucchini on a rimmed baking tray, drizzle with 2 tsp. of the olive oil and lemon pepper and toss everything with your hands to coat. Spread in an even layer, using two pans if it looks crowded. Roast on the middle rack for about 30 minutes until the edges are brown. Remove to cool. Turn the oven down to 375'.
While zucchini cooks, over a burner, lightly char both sides of the tortillas, about 1 minute per side. This is not an essential step, but I find that it helps keep the tortillas a bit sturdier and it looks pretty. Set up your assembly with the tortillas and the filling.
In a large mixing bowl, combine the onion and black beans. Set aside 3 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.
In an oven proof rectangle dish (I used 9x13) 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 a heaping 1/4 cup of the filling and roll it up like a taquito. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight. Brush the tops of the tortillas with the remaining olive oil. Pour the remaining sauce over the top of the enchiladas and sprinkle reserved goat cheese on top.
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