Roasted Zucchini, Black Bean + Goat Cheese Enchiladas


This is straight from one of my favorite vegetarian blogs, Sprouted Kitchen, folks. Sara's food is healthy but, wait ... it gets better ... her food is amazingly tasty. She's awesome at putting together ingredients that just work together. In Sara's world you can have your cake and eat it, too, and for being such a healthy eater, treat yourself with a scoop of ice cream as well!

I'm not a vegetarian. I still enjoy meat, even RED MEAT on occasion (as long as it's well sourced), but when I'm gifted most graciously with vegetables, I make a beeline to Sprouted Kitchen's food blog for ideas on what to make with the glorious bounty that springs forth so willingly from my friend Ron Colby's garden (thanks, Ron!). Last week I got lots and lots of summer squash and zucchini and while I grilled a bunch of it with that fantastic Japanese Marinade I shared in my last post, I wanted to switch it up a bit.

This recipe hit the spot. Roasting any vegetable puts a wonderful char on them, the deep meaty flavors of the black beans and the wonderful tang that goat cheese provides had me enjoying each mouthful and not missing the meat one little bit.

This recipe is pretty much straight from Sara's post, but I've changed things just a hair in my recipe, so it's not totally true to her recipe. But it's her creation so holler at her and let her know how much you love it! I did (and she's very friendly).


Serves 4

*Sara has admitted to using a pre-made enchilada sauce and so did I for this recipe, but she has one on her site if you have the time to make it yourself. I'm a HUGE fan of Rick Bayless and our little local grocery store sells his packaged enchilada sauces, thankfully. I don't mind telling you that I use them all the time.

3 large zucchini/summer squash, 1/4'' dice (about 4 cups once chopped)

3 tsp. extra virgin olive oil, divided

1 1/4 tsp. lemon pepper/garlic salt

1/2 of a small red onion or 4 green onions, finely chopped

1 15 oz. can/ 2 cups black beans, rinsed and drained

5 oz. soft goat cheese

10ish corn tortillas (the amount will depend on how full you stuff them)

12 oz. red enchilada sauce, see *note above

/ for serving /

1 bunch of cilantro, chopped

2 avocados

squeeze 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. Additionally, I added a dusting of cumin powder and garlic salt. 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'.

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.

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 (I totally agree with Sara here!). Set up your assembly with the tortillas and the filling.

In an oven proof rectangle dish (I used a 7x13 rectangle but a 9x13 works great too) 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 (you may have extra filling, it's great on it's own as a snack or in a quesadilla). 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. 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 (I tossed on some more red onion as well).