When I saw this recipe on Bridget's blog, I immediately starred it for future dinner use. But as I do with any enchilada recipe these days, I knew I'd be converting it to a stack. Our tortillas press makes tiny little tortillas, and after we are close to perfecting them, but not just yet so sometimes they're not malleable enough for rolling. Rather than end up crying over split enchilada rolls, I make stacks. Some things just aren't worth fighting!
These stacks were absolutely delicious. Roasting the zucchini ahead of time ensures a non-watery end product, the goat cheese is creamy and cuts some of the heat and spice from the sauce. And no dinner is complete these days without a CSA veggie, so I used a bunch of chopped cilantro in place of the avocado Bridget served her enchiladas with. I also used a mole sauce rather than an enchilada sauce, you can find the enchilada sauce at Briget's blog, or the mole sauce here, from my blog (it's a bit more labor intensive, but I had been wanting to make a big batch anyway).
Roasted Zucchini, Black Bean and Goat Cheese Enchilada Stacksfrom The Way the Cookie Crumbles
Enchiladas:3 zucchini, cut into 1/4" dice1 small onion, chopped1 tbsp. extra virgin olive oilzest from 1 lemon1 tsp. kosher salt2 c. cooked black beans (I cook dried black beans, you can use canned)5 oz. goat cheese, divided12 corn tortillas
Sauce recipes: Enchilada Sauce Dark Chocolate Mole Sauce
Heat oven to 450*
On a rimmed baking sheet, toss zucchini, onion, olive oil, zest and salt.
Roast for 30 minutes, stirring occasionally.
Remove from the oven and reduce heat to 350*
Combine zucchini, black beans and 4 oz. goat cheese in a mixing bowl, carefully mix.
Spread a thin layer of sauce on the bottom of a baking dish.
Layer in tortillas, filling and sauce.
Crumble remaining goat cheese on the top, bake for 20 minutes, until browned and bubbly.
Serve with chopped cilantro.