Between an oven that heats the entire upstairs to 350' or a charcoal BBQ that requires a bit of forethought to get going, turning on either for summer cooking is a bit of a commitment. I have been deterred from making enchiladas for the site because they are difficult to photograph, so not only did this recipe come with an obligation to a sweaty mid-July photo session with the oven on, but also the challenge of making them look as good as they tasted. We make enchiladas pretty often. I appreciate having them for dinner and then warming them back up with scrambled eggs for a slightly different meal the next day. I've experimented with a butternut squash, greens and white cheddar version in the fall and then stuffing them with a bounty of zucchini in the summer with a slight tang of soft goat cheese. A number of recipes will have you fry the tortillas before filling, but I don't find that necessary for caloric content or texture. 

We added a few dates for upcoming book events. I would really love to meet as many of you as possible, so please come if you live anywhere close to these cities! A Seattle event of some sort will hopefully come around at a later date (please feel free to check in on The Book page, as well, for updates).

August 28th - Barnes & Noble Booksellers in Huntington Beach, CA at 7pm

September 9th - Omnivore in San Francisco, CA at 3 pm

September 22nd - Powell's Books in Portland, OR. Time TBD


While short on time, I use the enchilada sauce from Trader Joes. It's thick and has a great kick to it. I have also made this one and loved it. Really good option if you have some time to make your own.

I would consider the below recipe pretty easy on the cheese all things considered in the enchilada world, but I like that for summer meals. If you want to taste more of the goat cheese, add more on top before or after baking.

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

/ for serving /

1 bunch of cilantro, chopped

2 avocados

squeeze of lime

Preheat oven to 425'. Place the zucchini 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 375'.

In a large mixing bowl, combine the onion and black beans. Set aside 1 oz. of the goat cheese for the topping and crumble the rest into the bowl. Add the cooled zucchini and toss everything together very gently.

Over a burner, lightly char both sides of the tortillas, about 1 minute per side. This is not an essential step, but I find that it helps keep the tortillas a bit sturdier and it looks pretty. Set up your assembly with the tortillas and the filling.

In an oven proof rectangle dish (I used a 7x13 rectangle but a 9x13 works great too) pour 1/2 cup of the enchilada 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 and roll it up like a taquito. Lay it in the dish seam-side down. Continue with remaining tortillas, squeezing the enchiladas in tight (you may have extra filling, it's great on it's own as a snack or in a quesadilla). 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. Bake for 20 minutes until warmed through and the top is just crisp. Allow them to cool for 5 minutes before serving.

Top with lots of chopped cilantro, diced avocado and a squeeze of lime.

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Reader Comments (86)

Oh my goodness... our dishes are kind of similar this week (post coming on Friday). Too funny. I can't wait to get my hands on your beautiful book! Counting down the days!

July 11, 2012 | Unregistered CommenterBrian

These enchilladas look delicious! I can almost taste the charred tortillas and agree with the TJs sauce in a pinch for time! We've been getting loads of summer squash from the CSA and I'm addicting to their sweet flavor right now. I would add some Jersey corn in their as well (and maybe some peaches!) Thanks for the inspiration!

July 11, 2012 | Unregistered CommenterKatherine

Gorgeous! I've probably only made enchiladas twice at home, but I really should do it more often. Love that these are stuffed with three of my favorite things to eat. It will definitely make an appearance on my summer table!

July 11, 2012 | Unregistered CommenterNicole

for these being "hard to photograph" they sure do look darn stunning :)

July 11, 2012 | Unregistered CommenterJeanine

Looks delicious, Sara. I use TJ's enchilada sauce often and it's really good. I like how you served them in bowls - great idea! Would love the book tour to take you to Ohio! :)

July 11, 2012 | Unregistered CommenterJen O.

Yes! please come to Seattle!!!! Also, these look fantastic. I've been looking for a summer version of enchiladas!

July 11, 2012 | Unregistered CommenterTori

These looks amazing!! I'll have to make them in the coming weeks. CANNOT wait for your new book to come out :)

July 11, 2012 | Unregistered CommenterAnna

Oh my! I would love to devour these tonight for dinner! what a great summer meal!

July 11, 2012 | Unregistered CommenterSimply Life

If you do a book event in Alabama, I will be the first in line! :) Hee hee.

July 11, 2012 | Unregistered CommenterSharon

Fabulous. Seriously. And the goat cheese addition is inspired. I love that spicy/creamy combo. Maybe we'll take a trip to SF at the end of August.... don't be surprised if you see us at Powell's ;)

July 11, 2012 | Unregistered Commenterkelsey

Oh my goodness, this looks awesome!

Thank you for displaying the beauty of the corn tortilla. I have long thought they ought to be more of a staple in peoples diets.

July 11, 2012 | Unregistered CommenterJanae @ Bring-Joy

Sitting here well into the evening without figuring out dinner and of course this is all I can think of now. Beautiful stuff. Great flavour combination and lovely clicks. Perfect summer food.

July 11, 2012 | Unregistered CommenterMikeVFMK

These look so delicious! Thanks for the Joe's sauce suggestion. I'm always on the look out for speedy sauces to use in a pinch.

July 11, 2012 | Unregistered CommenterJenn Beck

Congrats on the book! I can't wait! It looks amazing :)

And I think these photos are gorgeous! You make it look effortless :)

July 11, 2012 | Unregistered CommenterDessertForTwo

This looks absolutely amazing! I love roasted zucchini and black beans together - I'll add fresh sweet corn too when I make this! And your pictures are absolutely beautiful! I always love reading your entries and drooling over the great photography!

July 11, 2012 | Unregistered CommenterSara

Mmm yes, I love a good dish of enchiladas! These sound perfect!

July 11, 2012 | Unregistered CommenterJacqui

These photos have a film feel to them that I love.

July 11, 2012 | Unregistered CommenterJacqui

i've always wondering about their enchilada sauce!!!! Now I'm totes gonna try it.
This looks soo good you guys!

July 11, 2012 | Unregistered Commentertracy

I love veggie-stuffed enchiladas with goat cheese, yum. I had just about sworn off using the oven for the rest of the oven but these enchiladas are incredibly tempting. Gorgeous photos, too—Hugh certainly managed to make photographing enchiladas look easy!

July 12, 2012 | Unregistered CommenterKathryne

Well, you did a great job of making these look delicious! I've never made enchiladas, but these look great. Thanks for the inspiration.

July 12, 2012 | Unregistered Commenterileana

And, your lovely book comes out 2 days after my birthday. I've started hinting for it already. ;)

July 12, 2012 | Unregistered Commentersarah

Mmmm and hmmmm... my first thought after reading through the recipe was to add peaches, given that they're currently in season. Peaches could add an interesting texture and sweetness to the current flavor profile.


July 12, 2012 | Unregistered CommenterAdina

i'm not convinced photographing enchiladas is difficult - hugh makes it look pretty easy! gorgeous photos, as always. this recipe sounds like such a perfect summer take on an old favorite. thanks for sharing! i'm SO excited you're coming to portland! it's on my calendar - can't wait for the book and can't wait to meet you!

July 12, 2012 | Unregistered Commentersjillian

De-freakin'-licious! I'll be keeping my eye on the Portland date. So exciting!

July 12, 2012 | Unregistered CommenterMichelle

@adina - while I am always a fan of sweet+savory, there is already a pretty good amount of mush going on here. When peaches warm up, they get a bit soupy, and the filling is fairly soft as it is, so I think it may make them soggy? Maybe on top with the avo so their integrity stays intact? Let me know if you try it!

July 12, 2012 | Unregistered Commentersara

Oooo...Ahhh... I'll be making these very soon.

July 12, 2012 | Unregistered CommenterDenise | Chez Danisse

These look delicious!

July 12, 2012 | Unregistered CommenterCrystal

These looked so yummy and I just happened to have a bunch of summer squash from the farm co-op that I needed to use up so I made them for dinner last night! Thank you for the recipe! It was so delicious! I highly recommend them!

July 13, 2012 | Unregistered CommenterMaria

These look fantastic! I'm hungry :)

July 13, 2012 | Unregistered CommenterIrene

I love your recipes! I'm reluctant to turn the oven on during the summer too. But for these, I would.

I love the ease of this dish and also that it's vegeterian. I am always looking for new and easy meatless meals to serve up the family. I especially love "two-nighter" meals, as some nights I don't have time to cook dinner, so leftovers are key.

I live in Marin, so I will definitely stop by on the 9th, grab a book and say hi! Maybe I will make and post this recipe on my blog with a shout out to my local peeps to go and purchase your book. Are you planning on hitting Book Passage in Marin? They love local authors and tend to hold a lot of book signings.


@jackie - I think we're just doing omnivore in the bay area. It's a quick trip, but I'll keep that bookstore in mind. Sounds cute!

July 13, 2012 | Registered CommenterSara

I can imagine that taking appetizing photos of enchiladas could be challenging, but you guys make it look easy. And don't forget about us over here on the East Coast!

These look stunning and delicious! Beautiful work :)

July 13, 2012 | Unregistered CommenterChristine

Lovely photos! Thanks for sharing!

July 13, 2012 | Unregistered CommenterFull Flavored Life

I love the flavor combination in this recipe! I can't wait to try it!

July 14, 2012 | Unregistered CommenterGood Food Good Friends

I love enchiladas and, like you, I vary them with the seasons. This tricky way to use up zucchini is perfect for summer! I also like Hatch enchilada sauce when I don't make my own (and when I do make my own, it's usually just soaking dried mild/medium New Mexico chiles and blending them with a little bit of soaking water or tomato, cumin, oregano, and salt).

July 14, 2012 | Unregistered Commenteremmycooks

Mm, looks really nice, I really like this blog too!

July 16, 2012 | Unregistered CommenterLina

Your lovely enchiladas inspired me to make a grain free version for dinner tonight! Thanks for the inspiration!

July 16, 2012 | Unregistered Commenteralli

Ohh these looks too good! I've been looking for a good veg enchilada!

July 17, 2012 | Unregistered CommenterElle Beautiful

Sara, these look incredible. Pretty sure I'll be making these gems soon. PS—so honored you make my enchilada sauce. You are my hero.

Had these for dinner last night, they were quick and delicious! Even my carnivore husband loved them! Thanks for the recipe!

July 18, 2012 | Unregistered CommenterMandy

These look fabulous!

I just can't help my obsession with your photos. I may have to buy a 2nd cookbook of yours when it comes out so I can frame some of the photos. Is that weird? ;) They are such an inspiration to me as are your recipes. Trader Joe's is the best for quick + delicious sauces that are packed with a million ingredients. Great to have on hand in a pinch. Thanks for another fabulous post!

July 19, 2012 | Unregistered CommenterAshley

I found this recipe via Tracy @ Shutterbean and what a find! Living in Scotland, I don't have access to TJ's enchilada sauce so I made the one you linked to and it was SO VERY VERY GOOD! My veggo flatmate now wants me to cook for her all day every day and she suggested throwing in some roasted sweet potatoes, but I'm not sure how seasonally appropriate they would be - although definitely delicious. I will be keeping a firm eye on what you serve up next....!

July 19, 2012 | Unregistered CommenterNicola

Looks like I could eat about 100! I was planning on making enchiladas tonight, different recipe but I'll keep these ones saved for later. I think the photos turned out beautiful, by the way.

July 20, 2012 | Unregistered CommenterAmanda

Wow I really want to make this. What are the healthiest options for tortillas in your opinion?

July 23, 2012 | Unregistered CommenterPatrick Timpone

You had me at goat cheese! What a great way to use all that summer squash.

Well, that's dinner sorted. :)

July 24, 2012 | Unregistered CommenterAmy @ Food Crush

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