Feeling adventurous, we made Roasted Zucchini and Black Bean Enchiladas this weekend. As someone who’s sensitive to certain types of dairy – I was intrigued this recipe used goat cheese, instead of the traditional fixings. In fact, I have never liked enchiladas because of all that cheese. In short, this is another great recipe by Sara Forte at The Sprouted Kitchen. I made a few modifications with amounts of cheese, zucchini and the types of tortillas – all of which were great. Scott loved the final product and asked if I could make them year-round – a sure sign the meal was a success! So, per his request, we’re making these again this week – this time I’m going to try out the Trader Joe’s Enchilada Sauce.
- Normally I add more vegetables, but I’m particular about cooked zucchini – so I used one less than the recipe listed (2 zucchini total)
- I used 3 oz. goat cheese – 2 oz. for the filling, 1 oz. for crumbling on top. I probably could have used 1 oz. for the mixture and 1 oz. for the top. [Quick tip – a small package of goat cheese is 4 oz – I divide in 4 equal parts to equal 1 oz. per division.]
- I used 8 Mission Carb Balance Fajita Size tortillas, instead of 10 corn tortillas. Before filling each tortilla, I warmed each in a small nonstick pan – a few seconds on each side. I didn’t char tortillas on the open flame, as suggested in the recipe.
- I squeezed 1/2 lime on top of the enchiladas, in the 5 minutes they cooled after baking in the oven.
- This is an awesome recipe for leftovers. For dinner, we had 2 enchiladas per person. For lunch, we each had one and paired it with a salad. To reheat in the microwave, 1 min 30 sec works great.