Roasted Zucchini, Black Bean + Goat Cheese Enchiladas
- 3 large zucchini/summer squash, 1/4'' dice (about 4 cups once chopped)
- 3 tsp. extra virgin olive oil, divided
- 1 1/4 tsp. lemon pepper/garlic salt
- 1/2 of a small red onion or 4 green onions, finely chopped
- 1 15 oz. can/ 2 cups black beans, rinsed and drained
- 5 oz. soft goat cheese
- 10 corn tortillas (the amount will depend on how full you stuff them)
- 12 oz. red enchilada sauce, see note above
- 1 bunch of cilantro, chopped
- 2 avocados
- squeeze of lime
- Produce
- Avocados (2)
- Black beans (1 15 oz. can)
- Cilantro (1 bunch)
- Lime (1 squeeze)
- Red onion or 4 green onions, small (1/2)
- Zucchini/summer squash, large (3)
- Condiments
- Enchilada sauce, red (12 oz.)
- Cooking & Baking
- Lemon pepper/garlic salt (1 1/4 tsp.)
- Olive oil, extra virgin (3 tsp.)
- Bread & Baked Goods
- Corn tortillas (10)
- Dairy
- Goat cheese, soft (5 oz.)
Preparation
Read recipe preparation on sproutedkitchen.com
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Recipe Stats
Published July 11, 2012 (7 months ago).
192 people saved this recipe.
