Sunday, September 16, 2012 Roasted Zucchini, Black Bean & Goat Cheese Enchiladas

1 Large Zucchini, 1/4'' dice
1 Yellow Squash, 1/4'' dice
1 Mexican Grey Squash, 1/4'' dice
3 tsp Olive Oil, Divided
Salt & Pepper
1/2 of a Small Red Onion
1 15 oz. can/2 Cups Black Beans, Rinsed and Drained
1 Lime Zested and Juiced
1 bunch of Cilantro, Chopped
5 oz. Soft goat Cheese
10ish Flour Tortillas
12 oz. Trader Joes Red Enchilada Sauce
2 Avocados

Preheat oven to 425'. Place the Zucchini on a rimmed baking tray, drizzle with 2 tsp. of the Olive Oil and Salt and Pepper. 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'.

In a large mixing bowl, combine the Onion, Black Beans, Cilantro, Lime Zest & Juice. 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. Set up your assembly with the tortillas and the filling.

In a 9x13 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 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 diced Avocado.

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