Sprouted Kitchen - Roasted Zucchini, Black Bean, and Cheese Enchiladas

Continuing the squash and zucchini trend after another week participating in Whole Foods' bag of produce deal I found this excellent recipe on the Sprouted Kitchen blog:  http://www.sproutedkitchen.com/home/2012/7/10/roasted-zucchini-black-bean-goat-cheese-enchiladas.html

I opted for the shortcut recommendation of using Trader Joe's enchilada sauce which has a pleasant kick to it.  I used summer squash (no zucchini) and substituted in queso fresco for the goat cheese as my wife tends to shy away from goat cheese.

Overall the recipe was pretty simple to make though I did end up with quite a bit extra filling (even after upping to 12 tortillas).  I probably could have stuffed the enchiladas more but I opted not to risk it.  Luckily, the filling is delicious on its own.  With the up to 12 tortillas, my wife and I found dividing into 6 servings (as opposed to the original 4) worked out well for us.

I also chose not to garnish with the cilantro as my wife isn't a big fan of the herb.  These enchiladas were excellent regardless.