I've never been a fan of
stronger cheeses. I'm more of a mozzarella, Monterey jack kind of girl (I
know...boring). The taste of feta or goat cheese (or heaven forbid any
type of blue) made my face scrunch up and left me reaching for a big glass of
water to wash down what I thought was a fairly unpleasant taste. I really
love food and I really hated that I had a distaste for so many cheeses.
It was really quite sad. But, I'm happy to report that I have expanded my
cheese horizon and I'm getting better. What I use to shun, I now enjoy
(in small amounts) and I feel happy about it! These enchiladas were a hit
and inside I was laughing to myself because they were full of something my kids
hate, zucchini!
Roasted Zucchini, Black Bean and
Goat Cheese Enchiladas
4 cups 1/4" diced zucchini
3 teaspoons olive oil, divided
Zest from one lemon
Freshly ground black pepper
4 green onions, finely chopped
2 tablespoons finely chopped
cilantro
1 15-ounce can black beans,
rinsed and drained
5-ounces soft goat cheese,
reserving 1-ounce for the top of the enchiladas
10 corn tortillas
12-ounces red enchiladas sauce
(I used this recipe)
1 bunch of cilantro, chopped
2 avocados
Squeeze of lime
Preheat oven to 425 degrees
F. Place the zucchini on a baking sheet, drizzle with 2 teaspoons of the
olive oil lemon zest and black pepper; toss everything together to coat.
Spread in an even layer and roast on the middle rack for about 30 minutes or
until the edges are brown. Remove to cool. Turn the oven down to
375 degrees F.
In a large mixing bowl, combine
the green onions, cilantro and black beans. Add the cooled zucchini and
toss everything together very gently. Over a burner or on your grill,
lightly char or grill both sides of the tortillas.
In an oven proof rectangular
dish, pour 1/2 cup or the enchiladas 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. Top zucchini mixture with some crumbled goat cheese and
roll up. Lay it in the baking dish seam side down. Continue with
remaining tortillas, squeezing the enchiladas in tight. Brush the tops of
the tortillas with the remaining olive oil. Pour the remaining enchiladas
sauce over the top of enchiladas and sprinkle with reserved goat cheese on
top. Bake for 20 minutes until warmed through and the top are just
crisp. Allow the enchiladas to cool for 5 minutes before serving.
Top with chopped cilantro, diced
avocado and a squeeze of lime.
Recipe slightly adapted
from Sprouted
Kitchen
The first time I first made this
salad was for my sister Madeleine's bridal shower and it was a delicious
hit! Everything in this salad from the tangy roasted tomatoes to the
sweet caramelized onions and nutty brown butter makes my insides tingle with
excitement and then when you combine all that deliciousness with a few other
ingredients and Holy Moly it is awesome goodness!
Roasted Tomato and Caramelized
Onion Farro Salad with Brown Butter
3 tablespoons butter
2 cups cherry tomatoes
1 tablespoon olive oil
A few good pinches of salt
A good pinch of crushed red
pepper flakes
2 medium onions, coarsely chopped
1 tablespoon olive oil
1 tablespoon butter
3/4 teaspoon salt
2 tablespoons balsamic vinegar
1 cup farro
1 tablespoon olive oil
1/4 cup coarsely chopped parsley
Melt 3 tablespoons of butter in
a small saucepan over medium-low heat. It will melt, then foam, then turn
clear golden and finally start to brown and smell nutty. Stir frequently,
scraping up any bits from the bottom as you do. Keep your eyes on the
butter; it burns very quickly after it browns. Once butter is browned,
place in a small bowl and set aside.
Place a rack in the center or
the oven and preheat oven to 375 degrees F. Place tomatoes on a baking
sheet and drizzle with olive oil and a sprinkle of salt and chili flakes.
Bake for 15 to 20 minutes, or until the tomatoes have burst and are sizzling
and golden brown. Remove from the oven and set aside.
Place olive oil and butter in a
large saucepan over medium heat. Add chopped onions and toss to coat in
fat. Let the onions cook down for 5 minutes without stirring. Toss
after 5 minutes and allow to cook without stirring for another 5
minutes. Add salt and toss. Onions will begin to brown and break
down. Remove from heat and add balsamic vinegar. Toss to coat all
of the onions. Return to heat and let onions cook down until deeply
browned and will have a melty onion consistency.
Bring 5 cups of water to a boil
in a large pot. When the water boils, add a good pinch of salt. Add
farro and stir. Cook farro until it is softened through and has a light
al dente bite to it, about 20 minutes. Drain farro in a strainer and
return to the pot. Toss farro with olive oil. Add roasted tomatoes,
caramelized onions, brown butter, and parsley. Toss and serve warm or at
room temperature.
Recipe slightly adapted from Joy
the Baker
