• Black Bean-Roasted Zucchini-Goat Cheese Enchiladas

Black Bean-Roasted Zucchini-Goat Cheese Enchiladas

filling adapted from Sprouted Kitchen; sauce from America’s Test Kitchen’s Healthy Family Cookbook, as seen on The Way the Cookie Crumbles

3 large zucchini, cut into ¼-inch dice
1 small onion, coarsely chopped
1 Tbsp extra virgin olive oil + more to brush tortillas
zest from 1 lemon
1/2 tsp kosher salt
1 (15-oz) can black beans, drained and rinsed
6 oz goat cheese, divided
12 corn tortillas

1 tsp canola oil
½ small onion, finely chopped
2 cloves garlic, minced
1½ Tbsp chili powder
½ Tbsp ground cumin
1 tsp sugar
¼ cup water
1 (8-oz) can tomato sauce
black pepper, to taste

For serving:
½ cup cilantro, chopped
4 lime wedges


Preheat oven to 450 F. On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest, and salt; toss to coat. Roast, stirring occasionally, until the zucchini is softened, about 30 minutes. Transfer to a large bowl; stir in the black beans and 5 ounces of goat cheese.

Meanwhile , heat canola oil in a medium saucepan over medium heat. Add the onion and cook until translucent and slightly browned around the edges, stirring occasionally, about 8 minutes. Add the garlic, chili powder, cumin, and sugar; cook, stirring constantly, until fragrant, about 1 minute. Add the water and tomato sauce. Increase the heat to medium-high, bring to a simmer, then reduce the heat to medium-low. Maintain a low simmer until slightly thickened, 5 to 10 minutes, stirring occasionally.

Reduce the oven temperature to 350 F.

To soften the tortillas, brush or spray them with a light layer of oil by way of an oil mister. Arrange 6 tortillas in a single layer on a baking sheet; transfer to the oven and cook for about 3 minutes; flip the tortillas and continue baking for 2 more minutes, until the tortillas are pliable. Repeat with the remaining tortillas.

Spread a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Divide the filling evenly between the 12 tortillas. Roll the tortillas over the filling, arranging the filled tortillas seam-side down in the baking dish. Cover the rolled tortillas with the remaining enchilada sauce. Sprinkle the remaining 1 ounce of goat cheese over the top of the sauce.

Bake uncovered for 25-30 minutes, until the enchiladas are evenly heated. Let set for 2-3 minutes before serving with cilantro and lime.

Yield: 6 servings (2 enchiladas each)

Source: http://www.preventionrd.com/2012/12/meatless-monday-black-bean-roasted-zucchini-goat-cheese-enchiladas-weekly-menu/