I found a recipe for roasted zucchini and black bean enchiladas at The Sprouted Kitchen here: http://www.sproutedkitchen.com/home/2012/7/10/roasted-zucchini-black-bean-goat-cheese-enchiladas.html, but I made some changes to the original recipe; my recipe is below.
- 3 Poblano peppers, seeded and cut into chunks
- 3 medium zucchini, cut into chunks
- 1 15 oz. can black beans, drained and rinsed well
- 1 small onion, thinly sliced
- 1 mango
- 2 Avocados
- olive oil
- salt and pepper
- 8 oz. goat cheese, crumbled
- 10-12 whole wheat tortillas (small size)
- 1 can red enchilada sauce
Heat oven to 375 degrees. In pan with sides put zucchini and pepper chunks with olive oil, salt and pepper. Mix to coat all the vegetables with oil. roast in oven for 30 minute or until cooked through and browned. Let cool.
Mix (cooled) roasted vegetables, beans, onion, and 6 oz. of crumbled goat cheese in bowl.
In 9X13 dish, pour 1/3 of enchilada sauce on bottom. Load each tortilla with 1/2 cup or so of vegetable/cheese mixture; roll and place seam side down into prepared 9X13 dish. Continue until all filling is used. Top all enchiladas with sauce and reserved cheese. Bake at 375 degrees for 20 minutes or until heated through and shells are crunchy on the ends. Let stand for 5 minutes before serving.
While enchiladas cool, chop mango and avocado and combine for a quick salsa. Add on top of each serving.
They were delicious! I enjoyed them immensely and hope you do too.