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)

Gorgeous and delicious. I'm hoping maybe I can sneak over to SF for your Ominvore date!

July 25, 2012 | Unregistered CommenterDana

Mm, so good. I made these last night, though one of my zucchini was sadly underripe/impossible to even chop, so I ended up chopping and roasting some green beans along with the rest of the zucchini, which worked nicely. Also, one word re: the leftover filling: omelets!

July 29, 2012 | Unregistered CommenterHeather

Made these tonight. Delicious. The TJ's sauce I very good. The goat cheese ade the dish. It was fast and easy. Thank you.

July 29, 2012 | Unregistered CommenterAG

@Patrick - I don't know if I think one is the "healthiest" per se. I find corn to be a bit lighter in both flavor and calories than a whole grain tortilla, so do tacos and enchiladas with those. I love brown rice tortillas too but they are too delicate for this recipe.

July 29, 2012 | Registered CommenterSara

I love these recipes! I'm addicted to your tacos now I have another new addiction. I've never had vegetarian enchiladas before. I did it with the enchilada sauce recipe but skipped jalapeños added peanut butter, chipotle powder, and cocoa powder to sauce. I also made chickpea flour tortillas. Amazing thank you do much for these amazing recipes.

July 31, 2012 | Unregistered CommenterAmy

Those flavors?! Irresistible. I love the beauty of your blog; it's simple yet outrageously beautiful at the same time.

I made these last night and they were WONDERFUL! I can't wait to try some of your other recipes.

August 7, 2012 | Unregistered CommenterJodie

Thank you for this recipe! It was delicious!

August 13, 2012 | Unregistered CommenterChristine

My boyfriend and I made these last night for dinner and they were wonderful! We did not make our own Enchilada Sauce but used the one from Trader Joe's. We added some jalapeno peppers because we both like the extra kick! Love it!

August 15, 2012 | Unregistered Commenter*Stacey

We made these tonight and they were outstanding! Fresh and full of flavor. We will definitely be making these again.

August 17, 2012 | Unregistered CommenterElizabeth

I made this last night and it was amazing, will be making it again and again for sure! Thank you!

August 21, 2012 | Unregistered Commenterjulia

I made this last night, and it was super delicious...we gobbled it right up! Thanks, as always, for the inspiration!

August 22, 2012 | Unregistered CommenterKaitlin

That looks totally amazing!!!

August 27, 2012 | Unregistered CommenterLiz @ iheartvegtables

I bought a variety of squash at our farmers market and thought this was the best way to use them. Made these tonight - they were pretty incredible! Made sure to make plenty for left overs! You mention a fall version - do you plan on sharing this recipe? Would love to try out that variation as well.

September 9, 2012 | Unregistered CommenterEldin

Made this tonight & it was so good, so satisfying. Please please please post more enchilada recipes? :)

September 10, 2012 | Unregistered CommenterHappy Eats

Made these last night for my Office Potluck. Being a vegetarian, and thus, always bringing veg. items, I'm not always the hit of the events, but this recipe made quite a few people say, "well, if all vegetarian food was this delicious, I'd be one too!" I tried to tell them, they are! You just have to look for recipes like yours. Thanks again.

September 21, 2012 | Unregistered CommenterAlisha

I made these tonight and they came out delicious! I added fresh diced tomatoes to the stuffing, which I think made a good difference. Excellent recipe, will make again.

September 24, 2012 | Unregistered CommenterStacey

Bien Good Organic 5 Veggie Enchilada & Pasta Sauce is also a good choice if you are in a pinch.

September 25, 2012 | Unregistered CommenterAmanda R.

Made this tonight. It was amazing!!!!

October 17, 2012 | Unregistered CommenterMary

Mmmm.... just made these and they are SO good. Thanks!

October 25, 2012 | Unregistered CommenterJdog

Had these for dinner with
my boyfriend and i loved it! will defiantly being cooking them again. thanks for the recipe.

November 7, 2012 | Unregistered Commentersophie

My zucchini is roasting right now! I can't wait to try these out :0)

December 4, 2012 | Unregistered CommenterChristine

Can you freeze these?

January 5, 2013 | Unregistered CommenterSarah

Found the photos on facebook, decided to come and copy the recipe now - this looks absolutely delicious, and I've been craving Mexican food. Can't wait to try it! Thanks for sharing, and your photos look great!



January 19, 2013 | Unregistered CommenterMargaret Dubois

Just made this tonight. Easy and filling - thanks Sara! Do you think it would taste equally delicious substituting homemade ricotta for the goat cheese?

February 18, 2013 | Unregistered CommenterNatasha | terra-bites

Made these tonight, very good. I think I'll add olive next time though.

March 1, 2013 | Unregistered CommenterSheena

I made these last night, substituting a couple sweet potatoes in place of the zucchini, and it was delicious. Next time I'll double the filling so I have extra to set aside for quesadillas and omelets like others have suggested.

April 5, 2013 | Unregistered CommenterLaura

I just made these enchiladas tonight for a friend who visited for dinner and they were wonderful. They came together quickly and the ingredient list wasn't too long or bizarre. Thank you for a great recipe that I can't wait to make again soon.

May 7, 2013 | Unregistered CommenterJamie

I made these last night for dinner guests (one of whom is vegetarian, and two of whom are not.) They were filling yet summery, and were a hit with everyone! I made the enchilada sauce from FauxMartha, as well: simple and delicious!

June 27, 2013 | Unregistered CommenterKatie

I'm in love with this recipe...I've made it a ton with both TJ's sauce and my own. I'm planning on making them for a bridal shower...anyone have tips on how to make this ahead of time? Should I assemble and cook and reheat or assemble and refrigerate 36 hours and then cook? I'm not good with not doing stuff immediately before I serve so any tips would be mucho appreciated!!!

August 19, 2013 | Unregistered CommenterPamela

@Pamela - you can make the filling in advance, roll them the night before and keep covered in the fridge. Don't put the sauce on until just before baking or the tortillas will get wet and soggy and break. Should be fine!

August 19, 2013 | Registered CommenterSara

Thank you!!!! You saved me...I really appreciate your suggestions, that is what I will do.

August 19, 2013 | Unregistered CommenterPamela

Hi there! do you have a recipe for your fall version of this dish???

absolutely love this, and want to transition it into this new season.


October 15, 2013 | Unregistered Commenterjessie

@jessie - I need to post one! I do a mashed squash and cheese one that I like. Same process, the filling I just mashed squash, chèvre, thyme and smoked paprika. I'll try to post something in the next month!!

October 15, 2013 | Registered CommenterSara

I made these last night after several months of boring dinners of chicken dishes with a side. I'm mom to a 7 month old infant and I work full-time and am taking online college courses. I'm so busy that unfortunately I lack the energy to prep food and stand in the kitchen, and running out to buy fresh veggies becomes a hassle. My poor husband has endured nights of Spaghetti, Baked chicken, hamburgers and food that generally is mindless, boring and quick to fix. I saw this recipe and made it a point to try it, and boy I'm so glad I did!! It was awesome, I loved it through and through. It was a great mix-up from our usual and I actually enjoyed every minute spent making it. SO GOOD! My husband was delighted to have a healthy and tasty alternative aside from the norm. Thank you for posting this, it's encouraged me to get back in the swing of cooking and reminded me how I miss the kitchen!

October 28, 2013 | Unregistered CommenterAmber

Just made these and added mushrooms to the mix because I had them.
They are splendid. Totally going to be a staple in our house for a VERY
long time. Thank you for the great recipe.

June 5, 2014 | Unregistered CommenterMaddie

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