Dolce Mangia
Sweet Eats
Zucchini, Black Bean and Goat Cheese Enchiladas

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

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

For serving:
½ c cilantro, chopped
4 lime wedges

Preheat oven to 450 F. On a large rimmed baking 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.

This recipe is from:

Time: 75 minutes

Serves: 6

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