With Cinco de Mayo (You know, the holiday Americans have lovingly adopted, taken all meaning from, and turned into a boozefest….I digress.) around the corner, it seemed only fitting that I feature a meatless option for those of you who want to get into the spirit without feeling awful the next day. Or those of you who are just old. Like me. Sigh…
It’s quite early for zucchini season, so I know you won’t be able to make these with homegrown vegetables. Still, I can always find good zucchini in my grocery store year round and I love it so much I don’t judge. I know local and homegrown are always best, but it’s just not always possible for me. Plus, when you have a recipe combining so many of your favorite ingredients (black beans, tortillas, and goat cheese, anyone?), it’s tough to hold out for two more months.
The filling for these enchiladas is colorful, healthy, and quite sturdy, which means you could put it together in advance, making for a really easy weeknight meal. Like so many of my favorite recipes, this one is easily adaptable and sure to please anyone. I’m thinking charred corn and green chiles would be a great addition in the future. If you like things spicy, go ahead and add some chipotle to the filling and/or the sauce. Make it your own!
Roasted Zucchini, Black Bean, and Goat Cheese Enchiladas
adapted from Sprouted Kitchen
3 medium zucchini, cut into 1/4-in. cubes (about 4 c.)
3 tsp. olive oil, divided
1/2 tsp. sea salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 small red onion, diced
1 (15 oz.) can black beans, rinsed and drained
1 chipotle pepper in adobo, minced (optional)
3/4 c. chopped cilantro, divided
6 oz. soft goat cheese
10-12 corn tortillas
12 oz. enchilada sauce, homemade or store bought
2 limes, cut into wedges
1. Preheat oven to 425 F. In a large bowl, toss zucchini with 2 tsp. olive oil along with the salt and pepper. Toss to coat. Spread zucchini on a rimmed baking sheet. If zucchini looks crowded, divide between two baking sheets. Roast on the middle rack of the oven, until edges begin to brown, 30 minutes. Remove and set aside to come to room temperature. Turn oven down to 375 F.
2. In a large mixing bowl, combine onions, black beans, chipotle, and cilantro. Set aside 1 oz. of goat cheese and crumble the rest into the bowl. Add cooled zucchini and stir gently to combine.
3. Over a gas burner or in the oven, lightly char tortillas, about 1 minute per side.
4. Pour 1/2 c. enchilada sauce into the bottom of a 9×13 casserole or baking dish. One at a time, fill tortilla with about 1/4 c. zucchini mixture. Roll it up and place it seam side down in the dish. Repeat with remaining tortillas, fitting enchiladas tightly into dish. Brush the tops with remaining tsp. of olive oil. Pour the rest of the enchilada sauce down the middle and sprinkle with reserved goat cheese. Bake for 20 minutes, until the tops of the tortillas are crisp and the filling is warmed through. Let cool and set 5 minutes before serving.
5. To serve, place two enchiladas on each plate and garnish with avocado slices and a squeeze of lime.
Yield: 5-6 servings