Roasted Zucchini, Black Bean and Goat Cheese Enchilada Stacks

Back when I first learned how to make tamales, I bought a bag of masa. After using a few cups to make the tamales, I had a giant bag left over, and no idea what to do with it. That was when I discovered that corn tortillas are made with masa. It was one of those "wow, ash...." moments I'd rather not admit happened. My bag of masa was about $3, and could make hundreds of fresh tortillas, so I did a little cost analysis and figured that it was no longer worth it to spend $1 on a bag of corn tortillas, I just HAD to buy a tortilla press and make them from now on. I also had another ulterior motive, my husband doesn't love corn tortillas, but tolerates them. I think they're so much better than flour, they have more substance to them, and hold up much better when baked. So now there is no reason to buy flour tortillas when we have pounds of masa on hand. 

When I saw this recipe on Bridget's blog, I immediately starred it for future dinner use. But as I do with any enchilada recipe these days, I knew I'd be converting it to a stack. Our tortillas press makes tiny little tortillas, and after we are close to perfecting them, but not just yet so sometimes they're not malleable enough for rolling. Rather than end up crying over split enchilada rolls, I make stacks. Some things just aren't worth fighting!

These stacks were absolutely delicious. Roasting the zucchini ahead of time ensures a non-watery end product, the goat cheese is creamy and cuts some of the heat and spice from the sauce. And no dinner is complete these days without a CSA veggie, so I used a bunch of chopped cilantro in place of the avocado Bridget served her enchiladas with. I also used a mole sauce rather than an enchilada sauce, you can find the enchilada sauce at Briget's blog, or the mole sauce here, from my blog (it's a bit more labor intensive, but I had been wanting to make a big batch anyway).

Roasted Zucchini, Black Bean and Goat Cheese Enchilada Stacks

from The Way the Cookie Crumbles

Enchiladas:

3 zucchini, cut into 1/4" dice

1 small onion, chopped

1 tbsp. extra virgin olive oil

zest from 1 lemon

1 tsp. kosher salt

2 c. cooked black beans (I cook dried black beans, you can use canned)

5 oz. goat cheese, divided

12 corn tortillas 

Sauce recipes:

Enchilada Sauce

Dark Chocolate Mole Sauce

Heat oven to 450*
On a rimmed baking sheet, toss zucchini, onion, olive oil, zest and salt.
Roast for 30 minutes, stirring occasionally.
Remove from the oven and reduce heat to 350*
Combine zucchini, black beans and 4 oz. goat cheese in a mixing bowl, carefully mix.
Spread a thin layer of sauce on the bottom of a baking dish.
Layer in tortillas, filling and sauce.
Crumble remaining goat cheese on the top, bake for 20 minutes, until browned and bubbly.
Serve with chopped cilantro.