Zucchini and Goat Cheese Enchiladas

You know what's awesome?  Getting 11 ounces of goat cheese from the grocery store for $3.00 because it's "close to the expiration date" (the expiration date was March 29, I think we're okay)!  Since we had such a huge amount of goat cheese, I had to some up with some recipes to use it up, which isn't too hard because goat cheese is awesome. 

Anyway, we also have a plethora of white corn tortillas so I decided that enchiladas were in store.  These were so delicious!  It really pays to make your own enchilada sauce. Canned enchilada sauce shouldn't even exist when it's so simple to make your own AND you can make it ahead of time and either stick it in the freezer or can it yourself.  So easy!

I do have to say though... I highly recommend the white corn tortillas from Trader Joe's.  They are way delicious and so much better than the cheap corn tortillas that you get from the grocery store.  We're going to try Whole Foods brand next and see how they turn out.  

Anyway here is the recipe! P.S. I put absolutely no effort into this photo because they smelled so good and we were so hungry.... I snapped the photo and devoured the enchiladas. Enjoy!

Zucchini and Goat Cheese Enchiladas

Serves: 6

Ingredients:

Enchiladas:

3 large zucchini, cut into 1/4 inch dice

1 small onion, coarsely chopped

1 Tbs olive oil

zest and juice from 1 lemon

salt to taste

1 cup cooked black beans (if you don't feel like rinsing and cooking beans, you can use 1 can, rinsed and drained)

6 oz goat cheese, divided

12 white corn tortillas

1/2 cup cilantro, chopped

4 lime wedges

Sauce:

1 tsp oil

1/2 small onion, finely chopped

4 cloves garlic, minced

1 1/2 Tbs chili powder

1 tsp chipotle chili powder, optional

1/2 Tbs ground cumin

1 tsp sugar

1/2 cup veggie brother (or water)

1 (8-oz) can tomato sauce

salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest & juice, 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 1 tsp. 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, 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 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.