Vegetarian Enchilada
Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
I love making these enchiladas for my vegetarian friends especially with the homemade sauce.
Ingredients
1 large boiled/roasted sweet potato 1/4'' dice (about 4 cups once chopped)
1 large roasted/BBQ zucchini 1/4'' dice (about 4 cups once chopped)
1 fire roasted pepper
1/2 of a small red onion
3 tsp. extra virgin olive oil, divided
2 cups black beans, rinsed and drained
5 oz. soft goat cheese
10ish corn tortillas (the amount will depend on how full you stuff them)
1 batch of Enchiladas Sauce
Directions
1. Preheat oven to 425'. Place the zucchini & sweet potato on a rimmed baking tray, drizzle with 2 tsp. of the olive oil and toss everything with your hands to coat. Spread in an even layer, using two pans if it looks crowded. Roast on the middle rack for about 30 minutes until the edges are brown. Remove to cool. Turn the oven down to 375'.
2. In a large mixing bowl, combine the onion, pepper and black beans. Set aside 1 oz. of the goat cheese for the topping and crumble the rest into the bowl. Add the cooled zucchini & sweet potato and toss everything together very gently.
3. In a 9×13 pour 1/2 cup of the enchilada sauce to cover the bottom of the dish. Working with one tortilla at a time, fill it with a heaping 1/4 - 1/3 cup of the filling and roll it up tightly.
4. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight. You may have extra filling, it's great on it's own as a snack or in a quesadilla or in a salad.
5. Pour the remaining sauce over the top of the enchiladas and sprinkle reserved goat cheese on top.
6. Bake for 20 minutes until warmed through and the top is just crisp.
7. Allow them to cool for 5 minutes before serving.
8. Top with lots of chopped cilantro, diced avocado and a squeeze of lime.
Serve with
- 1 bunch of cilantro, chopped
- 2 avocados
- Squeeze of lime
- Enchiladas Sauce
Writeback