Roasted Zucchini, Black Bean, and Goat Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Zucchini, 4 cup, sliced (remove)*Extra Virgin Olive Oil, 1 tbsp (remove)Mrs. Dash (R) Lemon Pepper Seasoning Blend, 1.75 tsp (remove)*onion, red - raw 1/4 cup, 1 serving (remove)*Goya Black Beans, 2 cup (remove)Goat Cheese, Soft, 5 oz (remove)El Pollo Loco, 4.5 corn tortilla, 10 serving (remove)La Victoria Enchilada Sauce, 2 cup (remove)Cilantro, raw, 4 tbsp (remove)*Avacado, whole, medium 1 serving = 1 medium whole avacado, 2 serving (remove)*Fresh Lime, 67 gram(s) (remove)
Preheat oven to 425. Place zucchini is baking dish, drizzle with 2 tsp. of olive oil, lemon pepper and toss to coat. Roast on the middle rack of the oven for about 30 minutes until the edges are browned. Remove and let cool. Turn oven down to 325.
In mixing bowl, combine onion and black beans. Set aside 1oz of goat cheese for garnish and crumble the rest into the bowl. Add cooled zucchini and toss to coat gently.
Pour 1/2 cup of enchilada sauce into oven proof rectangle dish. Working with one tortilla at a time, fill it with heaping 1/4 cup of filling and roll it up like a taquito. Lay it in the dish seam side down. Continue with remaining tortillas, squeezing the the enchiladas in tight. Brush the tops with remaining olive oil. Pour the remaining enchilada sauce over top and sprinkle remaining goat cheese on top. Bake for 20 minutes until warmed through and the top is just crisp. All to cool for 5 minutes before serving.
Top with lots of chopped cilanto, diced avacado and a squeeze of lime.
Serving Size: makes 10 enchiladas, 1 per serving
Number of Servings: 10
Recipe submitted by SparkPeople user MIZZAWESOME.
In mixing bowl, combine onion and black beans. Set aside 1oz of goat cheese for garnish and crumble the rest into the bowl. Add cooled zucchini and toss to coat gently.
Pour 1/2 cup of enchilada sauce into oven proof rectangle dish. Working with one tortilla at a time, fill it with heaping 1/4 cup of filling and roll it up like a taquito. Lay it in the dish seam side down. Continue with remaining tortillas, squeezing the the enchiladas in tight. Brush the tops with remaining olive oil. Pour the remaining enchilada sauce over top and sprinkle remaining goat cheese on top. Bake for 20 minutes until warmed through and the top is just crisp. All to cool for 5 minutes before serving.
Top with lots of chopped cilanto, diced avacado and a squeeze of lime.
Serving Size: makes 10 enchiladas, 1 per serving
Number of Servings: 10
Recipe submitted by SparkPeople user MIZZAWESOME.
Nutritional Info Amount Per Serving
- Calories: 198.9
- Total Fat: 10.8 g
- Cholesterol: 6.5 mg
- Sodium: 577.0 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.8 g
- Protein: 8.1 g
Member Reviews