Roasted Zucchini, Black Bean + Goat Cheese Enchiladas

Directions

1. Pre­heat oven to 425°. Place the zuc­chi­ni (or sum­mer squash, ¹⁄₄ in. dice) on a rimmed bak­ing tray, driz­zle with 2 tsp. of the olive oil and lemon pep­per 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 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 and toss every­thing togeth­er very gently.
3. Over a burn­er, light­ly char both sides of the tor­tillas, about 1 minute per side. This is not an essen­tial step, but I find that it helps keep the tor­tillas a bit stur­dier and it looks pret­ty. Set up your assem­bly with the tor­tillas and the filling.
4. In an oven proof rec­tan­gle dish (I used a 7×13 rec­tan­gle but a 9×13 works great too) 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 cup of the fill­ing and roll it up like a taquito. 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). Brush the tops of the tor­tillas with the remain­ing olive oil. Pour the remain­ing sauce over the top of the enchi­ladas and sprin­kle reserved goat cheese on top. Bake for 20 min­utes until warmed through and the top is just crisp. Allow them to cool for 5 min­utes before serving.
5. Top with lots of chopped cilantro, diced avo­ca­do and a squeeze of lime.