Roasted Zucchini, Black Bean and Goat Cheese Enchiladas
4 cups 1/4" diced zucchini
3 teaspoons olive oil, divided
Zest from one lemon
Freshly ground black pepper
4 green onions, finely chopped
2 tablespoons finely chopped cilantro
1 15-ounce can black beans, rinsed and drained
5-ounces soft goat cheese, reserving 1-ounce for the top of the enchiladas
10 corn tortillas
12-ounces red enchiladas sauce (I used this recipe)
1 bunch of cilantro, chopped
Squeeze of lime
Preheat oven to 425 degrees F. Place the zucchini on a baking sheet, drizzle with 2 teaspoons of the olive oil lemon zest and black pepper; toss everything together to coat. Spread in an even layer and roast on the middle rack for about 30 minutes or until the edges are brown. Remove to cool. Turn the oven down to 375 degrees F.
In a large mixing bowl, combine the green onions, cilantro and black beans. Add the cooled zucchini and toss everything together very gently. Over a burner or on your grill, lightly char or grill both sides of the tortillas.
In an oven proof rectangular dish, pour 1/2 cup or the enchiladas 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. Top zucchini mixture with some crumbled goat cheese and roll up. Lay it in the baking dish seam side down. Continue with remaining tortillas, squeezing the enchiladas in tight. Brush the tops of the tortillas with the remaining olive oil. Pour the remaining enchiladas sauce over the top of enchiladas and sprinkle with reserved goat cheese on top. Bake for 20 minutes until warmed through and the top are just crisp. Allow the enchiladas to cool for 5 minutes before serving.
Top with chopped cilantro, diced avocado and a squeeze of lime.
Recipe slightly adapted from Sprouted Kitchen