Well, howdy friends! Lauren here from your favorite thoughtful entertaining website & today we are sharing the perfect meal to kick off the week! They are easy to make, can feed an army and are great for leftovers. Pour yourself a glass of Kendall-Jackson Sauvignon Blanc and get ready for the most delicious meal Monday has ever given you. Trust me, you’ll want to make this a weekly tradition.
Okay, but before we get started, we have to go over something. If you have ever made enchiladas before, you know that there is nothing worse than a soggy tortilla. All that beautiful hard work & you go in for your first bite and the tortilla breaks – it’s heartbreaking!
Oh, but have no fear my friends, because this is an easily avoidable fate. All you have to do is quickly fry your corn tortillas until they get a bit of color. Don’t char them or make them two crispy, just a few seconds on either side until spots start to brown. Do that & you’ll never make a soggy enchilada ever again!
- 5 cups of zucchini
- 3 tsp. extra virgin olive oil
- 2 tsp. of lemon pepper
- 5 chopped green onions
- 1 15 oz. can black beans (rinsed and drained)
- 5 oz. soft crumbled goat cheese
- 10-12 handfuls of corn tortillas
- 12 oz. red enchilada sauce
- 1 bunch of chopped cilantro
- 2 diced avocados
- Squeeze of lime
- Pour yourself a glass of Kendall-Jackson Sauvignon Blanc & preheat oven to 425 degrees. In a medium sized mixing bowl, combine the zucchini, olive oil, and lemon pepper & toss until coated completely. Place the zucchini on a rimmed baking tray and roast for about 30 minutes (or until the edges are brown). Remove to cool & turn the oven down to 375.
- In a large mixing bowl, combine the onion, black been, cooled zucchini, and 4 oz. of the goat cheese & gently toss together to combine.In a rectangular pyrex (or other over safe rectangle dish), pour the enchilada sauce to cover the bottom of the dish (about ½ a cup).
- Going one tortilla at a time, fill it with a about ¼ cup of the filling and roll it up like a burrito (just don’t tuck the end) & lay it in the dish (fold side down). Continue rolling the tortillas & snuggling them in tight next to each other. Brush the tops of the tortillas with the leftover olive oil with your fingers & pour the remaining sauce over the top and sprinkle reserved goat cheese on top.
- Bake until the tops are slightly crispy (about 20-25 minutes). Allow them to cool for a few minutes & top with lots of chopped cilantro, diced avocado, and a healthy squeeze of lime.
- Pour a round of Sauvignon Blanc & dive right in!
photography by Constance Higley
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