When I decide what to cook every week, I try to stay away from pastas because as a vegetarian, I could probably eat some form of pasta for every meal, and that could end badly health-wise. So when I was scouring Pinterest for this week's selections, I found this recipe from The Sprouted Kitchen which I had pinned a while ago. I loved the Mexican-inspired dish with slightly surprising flavors. I altered the recipe a bit for myself because I don't like goat cheese, but for the most part kept it the same. These were easy to make and on her recommendation of going with Trader Joe's enchilada sauce, made my life that much easier. It will definitely be added to my usual rotation!
black bean and zucchini enchiladas
serves 4

At her suggestion, I used the Trader Joe's enchilada sauce (it's a whole bottle), but she also recommended this one if you want to go homemade. I hope to try and make it eventually but having the pre-bottled stuff insures that you're going to get a good flavor and saves some time (for the full time employee like me!).

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 (or other soft, melt-able cheese. I used feta)
10ish taco-sized corn tortillas (the amount will depend on how full you stuff them)
12 oz. red enchilada sauce, see note above

for topping
1 bunch of cilantro, chopped (parsley or nothing works, too, if you're cilantro-averse)
2 avocados
squeeze of lime

*I decided against investing in these seasonings because I wouldn't use them very often. Instead I just roasted them in olive oil, salt, pepper, Paula Deen seasoning and half of a lemon. The fun part about this is that it lets you improvise to your taste and what's in your kitchen.

Preheat oven to 425.

Dice zucchini and place on an even layer on a baking sheet, or two if it doesn't fit on one. Pour 2 tsp. of olive oil and whatever your seasoning of choice is and toss with hands to evenly cook. Make sure it's in an even layer after you toss. Roast on the middle rack for about 30 minutes, or until the edges are brown. Remove to cool, and turn the oven down to 375.

In a mixing bowl, combine the onions and black beans and all but 1 oz. of the cheese. Reserve the remaining 1 oz. for topping. Add the cooled zucchini and toss everything together very gently.

If you want, you can lightly char both sides of the tortillas over a burner, about 1 minute per side. You don't have to do this, but it makes the tortillas a little easier to work with and gives it a good extra bit of flavor.

Pour 1/2 cup of the enchilada sauce to cover the bottom of an oven-safe dish. I used a 9x13 because it's what I had, but a narrower one would probably be better. You might have to tilt the dish to cover the bottom with the sauce. Working with one tortilla at a time, fill it with a large spoonful (I used a soup spoon) of the filling and roll it up like a taquito. The recipe suggested 1/4 cup, I think it depends on the size of your tortillas and how full you want them. Lay it in the dish seam-side down. Do this with the remaining tortillas and squeeze them into the dish in a row. Brush the tops of the tortillas with the remaining olive oil. Pour the remaining sauce over the top of the enchiladas and sprinkle reserved cheese on top. Bake for 20 minutes until warmed through and the top is just crisp. Let cool for 5 minutes before serving. You might have extra filling--this works on its own or as taco or quesadilla filling. Any use will be delicious.

Top with lots of chopped cilantro, diced avocado and a squeeze of lime...or whatever you want!
-E

 


08/16/2012 6:36pm

The recipe sounds great. Think I'll make it when I do veggie night. Keep them coming

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10/12/2013 8:28pm

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