The texture of these little numbers is fantastic and creamy! I found them very filling too – two of them made for a pretty satisfying and complete vegetarian meal. They are a bit heavier on the prep work, but making 10 at a time allowed me to freeze and pack away 8 for future lunches/dinners! An easy 4 extra meals. To save time, you can prep the sauce and/or filling ahead of time for a quick meal. Using store-bought enchilada sauce would also abbreviate the prep, although you would sacrifice the taste!
Ingredients (Yield = 10 enchiladas or 5 servings)
- 3 large zucchini, cut into ¼-inch dice
- 1 small onion, coarsely chopped
- 1 Tbsp extra virgin olive oil + more to brush tortillas
- Zest from 1 lemon
- 1 (15-oz) can black beans, drained and rinsed
- 6 oz goat cheese, divided
- 10 whole wheat or corn tortillas
- 1 tsp canola oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 1½ Tbsp chili powder
- ½ Tbsp ground cumin
- 1 tsp sugar
- ¼ cup water
- 1 (8-oz) can tomato sauce
- Preheat oven to 450 F. On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest. 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 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.
- Reduce the oven temperature to 350 F.
- To soften the tortillas, brush or spray them with a light layer of oil by way of an oil mister. 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 10 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.
Nutrition (per 2 enchiladas)
Fat: 12 g
Carbohydrate: 45 g
Fibre: 10 g
Protein: 13 g