Black Bean, Roasted Zucchini, and Goat Cheese Enchiladas

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Though I am very much a carnivore, I find myself more and more turned off by meat - especially cooking it. I think with the exception of bacon, I probably would be content eating meat free. Jason, however, would not be content. That said, he doesn't seem to mind meatless meals occasionally. It's not that he doesn't notice the absence of meat - believe me, he does - but meatless meals are usually so filling and satisfying that it's really not noticed once you're digging in.

We love enchiladas in this house and these combined three of my favorite foods - black beans, zucchini, and goat cheese. They are really delicious with bright, fresh flavors. And the meat wasn't even missed {we fought over the leftovers!}

Psst - if the multi-step process is intimidating, cheat and pick up some canned or bottled red enchilada sauce to use... though this sauce really was delicious!

Black Bean, Roasted Zucchini, and Goat Cheese Enchiladas
Enchiladas:
3 large zucchini, cut into ¼-inch dice
1 small onion, coarsely chopped
1 tablespoon extra virgin olive oil, divided
zest from 1 lemon
1 teaspoon kosher salt
1 (15-ounce) can black beans, rinsed and drained
5 ounces goat cheese, divided
12 corn tortillas

Sauce:
1 teaspoon canola oil
½ small onion, finely chopped
2 cloves garlic, minced
1½ tablespoons chili powder
½ tablespoon ground cumin
1 teaspoon sugar
¼ cup water
1 (8-ounce) can tomato sauce
black pepper, to taste

For serving:
2 avocados, diced
½ cup minced cilantro
lime wedges

Heat the oven to 450 degrees. On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest, and salt. Roast, stirring occasionally, until the zucchini is softened and maybe slightly browned, about 30 minutes. Transfer to a large bowl; stir in the black beans and 4 ounces of goat cheese. Reduce the oven temperature to 350 degrees.

While the zucchini roasts, heat 1 teaspoon of 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.

To soften the tortillas, brush or spray them with a light layer of oil. 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 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 5 minutes before serving with chopped avocado, cilantro, and lime.

Source: The Way the Cookie Crumbles