I’ve never had enchiladas like these before, and normally wouldn’t think to fill them with vegetables and goat cheese…but it was really delicious! I made the enchilada sauce myself too, which is very easy to do. The last time I made these I just used Trader Joes enchilada sauce, which is really good and has quite a kick to it!

Ingredients: (adapted from Sprouted Kitchen)
2 zucchinis, diced
1 summer squash, diced
3 tablespoons olive oil
1/2 small red onion, thinly sliced
1 15oz can black beans, rinsed
5 oz soft goat cheese
8-10 corn tortillas
2 ripe avocados
Fresh cilantro
Lime

Enchilada Sauce:
25oz canned tomatoes
1 sweet onion, sliced
1 clove garlic
5 jalapeño slices (or as much as you want!)
3/4 tsp chili powder
3/4 tsp cumin
1/2 tsp oregano
1/4 tsp thyme
2 tbsp fresh cilantro
2 tbsp white wine vinegar
3/4 cup water
1/4 cup sour cream
S&P

To get started, preheat your oven to 425 degrees. Dice up your zucchini and squash and toss in olive oil and S&P. Spread onto a rimmed baking sheet and cook for 20 minutes.

To make the enchilada sauce, simply place all the ingredients into the blender and blend until smooth. You’ll then want to heat it on the stove top before eventually pouring it into the baking dish.

Next, add your zucchini/squash to a bowl with the rinsed black beans and half of the goat cheese. Mix together. Unfortunately, I completely forgot to photograph this process, but I’m sure you can close your eyes and just image me doing it! I like to warm my tortillas over the gas burner to heat them up and brown them a bit. Lay the tortilla flat and add your filling. Fold in the sides and roll up from the bottom. Place each enchilada in the baking dish (which has about half the warm sauce on the bottom already). Once the dish is filled, brush the tops with olive oil then cover with the rest of the sauce and goat cheese. Cook on 375 for 20 minutes. Serve with a lime wedge, avocado and fresh cilantro!