I'm pretty excited about the next couple weeks.
No, it's not because of Kentucky basketball (next year, baby) or the confusing weather, but because it's planting time. This year has been a lot of firsts for me and now having a house, Lang and I are putting in a garden! I have been reminded and heard the accounts of disappointment that often comes with gardening, but I can't even get past the idea of potentially going outside to pick berries, herbs, lettuces and other vegetables. Ugh dreamy. But first things first, I've gotta keep my little seedlings alive. I'm working on managing expectations.
The recipe below is one of the many things we make at home with zucchini. I love zucchini. I love how they taste grilled, their texture in baked goods and how doggone cheap they get in the summer. C'mon sweet summer; bring on the zukes.
Roasted Zucchini, Black Bean and Goat Cheese Enchiladas
adapted from Sprouted Kitchen
4 cups chopped zucchini (about 3 large zukes)
2 teaspoons lemon pepper/garlic salt
1/2 small red onion
2 cups black beans rinsed (1 15 oz can)
5 oz goat cheese
10 corn tortillas (could be less/more depending how full you want them)
2 cups enchilada sauce (Trader Joes makes a great one, or use the recipe at the bottom)
Preheat oven to 425. Place the zucchini on a baking sheet and cover with olive oil and lemon pepper/garlic salt. Toss around to make sure zucchini is fully covered and place them in an even layer (you'll probably need to place them on two baking sheets). Roast the zucchini for 30 minutes until they start to brown. When done, turn the oven down to 375.
In a large mixing bowl, combine the onion, black beans and cooled zucchini. Crumble most of the goat cheese into the bowl, leaving about 1-2 ounces for the topping. Gently stir together.
If using corn tortillas, warming or slightly charring them make them more maleable, preventing tears. You can do this by either warming them in the microwave or charing both sides of the tortilla on a small skillet. About 1 minute per side.
Pour half of the sauce into the bottom of a rectangular baking dish (I used a 9x13). Now you start the assembly! Lay the tortilla flat and in a center of the tortilla, place about 1/3 cup of filling in a line--allowing. Roll each side of the tortilla in and place the tortilla in the baking dish, seam side down. Continue to do this until you run out of filling or space. Brush the top of the tortillas with olive oil. Pour the remaining enchilada sauce over the tortillas and crumble the remaining cheese. Bake for 20 minutes until fully warm and the tortillas crisp. Cool for 5 minutes and serve with cilantro and avocado if desired.
Enchilada Sauce
3 tablespoons canola oil
1 tablespoon flour
1/3 cup chili powder
2 cups chicken/vegetable broth
1 small can of tomato paste
1 1/2 teaspoon oregano (dried)
1 1/2 teaspoon cumin
1/2 salt
Heat oil and add flour in a medium pan continually stirring until smooth. Cook for a minute and then add chili powder and once combined add broth, paste and herbs. Stir until combined and bring to a boil. Once boiling, reduce heat to low and cook for 15 minutes. The sauce will become thicker and smooth out.
