Roasted Zucchini, Black Bean + Goat Cheese Enchiladas

Delicious healthy enchiladas!

Don't know what to do with the zucchini piling up from your garden or CSA? You could do worse than try this recipe. Zucchini is cut into 1/4 inch dice (small), tossed with a bit of live oil, and then roasted. These are mixed with black beans, goat cheese, and diced onion, and that, my friend, is your enchilada's filling.

I prepared the enchilada sauce from scratch following this recipe, and prepared 10 every full enchiladas. I used the suggested stove top burner approach to softening the corn tortillas, but I skipped the "brush oil on the tortillas" step after assembly.

My kids loved these. This was the first time I've prepared enchiladas, and it has given me great confidence.

A few notes. I used 2 medium+ zucchini and got 5 cups of dice, not the 4 suggested. I just went with it - roasting really made them shrink a lot. Also I roasted on parchment paper and there was no mess to clean up (yay!).

If you love zucchini, you might think this is a waste. But if you are like me, and zucchini is just something you tolerate, then you'll want to know it was well hidden here.