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Courgette enchiladas



For the enchiladas:
3 large courgettes, sliced to 1/4'' thick
3 tsp. extra virgin olive oil
1 1/4 tsp. lemon pepper/garlic salt
1/2 of a small red onion or 4 green onions, finely chopped
425g can black beans, rinsed and drained (we couldn’t get these so used kidney beans instead)
140g soft goat cheese
10ish corn tortillas (the amount will depend on how full you stuff them)
340g red enchilada sauce (you could use the recipe detailed below, or just cheat & buy a jar...)

For serving:
1 bunch of coriander, chopped
2 avocados
squeeze of lime

For the Tomato-Jalapeño Enchilada Sauce:
700g tomato sauce, canned
1 sweet onion, sliced
1 clove garlic
3-6 jalapeño slices, jarred
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 c. stock
55g sour cream
Coarse salt and ground pepper
Pinch of sugar


For the enchiladas:
  1. Preheat oven to 425F/gas 7/220C. Place the courgette 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 375F/gas 5/190C.
  2. If making your own sauce, make it while the courgettes are roasting.
  3. In a large mixing bowl, combine the onion and black beans. Set aside 30g of the goat cheese for the topping and crumble the rest into the bowl. Add the cooled courgette and toss everything together very gently.
  4. Optional: Over a burner, lightly char both sides of the tortillas, about 1 minute per side. Alternatively you could fry them in a pan with a little oil.
  5. Set up your assembly with the tortillas and the filling.
  6. In an oven proof rectangle dish (7x13) pour 120ml of the enchilada sauce to cover the bottom of the dish.
  7. Working with one tortilla at a time, fill it with 4 tbsp of the filling and roll it up like a taco. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight .
  8. 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.
  9. Bake for 20 minutes until warmed through and the top is just crisp. Allow them to cool for 5 minutes before serving.
  10. Top with lots of chopped coriander, diced avocado and a squeeze of lime.

For the sauce:
  1. Combine all ingredients in blender and puree until smooth.
  2. In a medium sauce pan, add tomato mixture and simmer, stirring until thickened, about 10 minutes.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Enchiladas in bowl with coriander

Enchiladas in oven dish