Sprouted Kitchen's Zucchini, Black Bean, and Goat Cheese Enchiladas

At 4:30 pm on Tuesday afternoon I still didn’t know what I was going to make for dinner. Since getting laid off my main goal each day (besides finding a kick ass job) has been to have a delicious meal awaiting KP when he gets home from work. I figure this is the best way for me to earn my keep! Trader Joe’s is a zoo after 5pm so I usually try to get my dinner supplies before then. I start scrolling through my Pinterest Good Eats board, and stumble upon this delicious zucchini, black bean, and goat cheese enchilada recipe from Sprouted Kitchen, one of my favorite food blogs.  I quickly wrote down my shopping list and by 5:03 I was on my way out of the Trader Joe’s parking lot just as it was starting to fill! Success!

Picture compliments of Sprouted Kitchen. 

This recipe was delicious, easy to make, and very satisfying. Many times when I make a vegetarian main dish it leaves me wanting more but not with these bad boys! This is definitely one of those dishes that is great for people who claim to hate eating vegetarian. Leftovers the next day were just as good, and in fact I’m still wishing I had some!  Seriously, go make these tonight. You can thank me later.

Sprouted Kitchen's Zucchini, Black Bean, and Goat Cheese Enchiladas:

3 large zucchini 1/4'' dice
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 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

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'.

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. Set up your assembly with the tortillas and the filling. *Bicycle Chef's note* I skipped this step and instead wrapped my tortillas in a damp clothing a microwaved for 45 seconds. This made them very easy to work with. 

In an ovenproof 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. *Bicycle Chef's Note* or fresh tomatillo salsa. 

1 comment:

  1. You are so created and talented - can't wait to see what awesome job you land. Someone would be crazy not to hire you!