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Roasted Zucchini, Black Bean + Goat Cheese Enchiladas

You can easily substitute enchilada sauce for salsa – especially if you cook in cast iron

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  • 3 large zucchini/summer squash, 1/4'' dice (about 4 cups once chopped)
  • 3 tsp. extra virgin olive oil, divided
  • 1 1/4 tsp. lemon pepper/garlic salt
  • 1/2 of a small red onion or 4 green onions, finely chopped
  • 1 15 oz. can/ 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)
  • 12 oz. red enchilada sauce, see note above



black bean, cast iron, mexican, vegetarian