Thursday, January 3, 2013

Black Bean Enchiladas

Last week Paul was off and I was working which was a nice change of pace.  He went to the grocery store...hooray.  The problem with that is the person writing the list has a better idea of quantities...the person shopping doesn't know the amount or the intent, so that's how I ended up with extra zucchini.  Just when I was thinking that I needed to figure out a use for the extra, posted a zucchini black bean and goat cheese enchilada recipe.  Hmm.....use the zucchini, eat goat cheese and try a new recipe?  I'm in.

This sounded similar to something I had at Bluephies in Madison, one of my favorite stops.
Black Bean, Roasted Zucchini and Goat Cheese Enchiladas

This may come as a surprise; however, I made it exactly like the recipe linked above.  I think I would make them again; however, I would like them a bit saucier, so I would make just a bit more sauce or add a bit of salsa.  Served with cilantro, lime, and avocado these were a bright spot on a winter evening!

1 comment:

  1. Mmmm Bluephies. I miss them and New Orleans Take Out.