Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Well, I am back from my adventures in Colorado and Kansas (I'm sure there will be a post coming soon). I think this week's Meatless Monday meal may be my favorite...although, they've all been really, seriously good. I slightly adapted the recipe from Sprouted Kitchen, using enchilada sauce from Tide and Thyme. These enchiladas and flavorful and filling. The goat cheese is perfect. I used some soft, white corn tortillas from Sprouts, which were particularly delicious. Probably my favorite corn tortillas ever. I am really glad that the brother is off at camp this week, because I don't have to share these with him...although I did have to mow the lawn...eh, still worth the extra enchiladas. 


Roasted Zucchini & Black Bean Enchiladas with Goat Cheese

Ingredients:
3 large zucchini, 1/4" diced 
EVOO
Lemon pepper
Garlic salt
Onion mixture left from making the enchilada sauce*
1 15 oz can black beans, drained and rinsed 
5 oz soft goat cheese
8-10 corn tortillas
Red enchilada sauce (click here for recipe)

*If you choose to buy your enchilada sauce, use 1 small onion, diced, instead.

For serving:
2 avocados 
1 bunch cilantro, chopped
Squeeze of lime

Directions:

• Preheat the oven to 425 degrees. Place the zucchini on a rimmed baking sheet; drizzle with EVOO and sprinkle with lemon pepper and garlic salt. Toss it around to coat the zucchini. Roast on the middle rack for about 30 minutes until the edges are brown. Reduce heat to 375 degrees.
• In a large bowl, combine the onion and black beans. Crumble 4 oz of the goat cheese into the bowl. Add the roasted zucchini and mix. 
• In a rectangular baking dish, pour 1/2 cup of the enchilada sauce in the bottom. Working with one tortilla at a time, fill it with a rounded 1/4 cup of the filling and roll it up; place it seam-side down in the baking dish. Continue with the remaining tortillas, squeezing them into the dish. 
• Brush the tops of the enchiladas with EVOO. Pour the remaining enchilada sauce over the tops. Crumble the reserved goat cheese over that. 
• Bake for about 20 minutes. Top with chopped cilantro, avocado and squeeze of lime. 

Enjoy!

In the meantime, I have just pulled out some yummy-smelling Apple Peanut Butter Snack Bars (flour and refined sugar free) from the oven. I've also been catching up on Downton Abbey and the old House of Cards...if someone has the new version of that, let me know.