GOAT CHEESE ENCHILADAS WITH BLACK BEAN SAUCE (CAROLINA THYME)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 12oz goat cheese
  • 4 scallions, chopped
  • 1T cilantro
  • salt
  • ¼ c oil
  • 8 corn tortillas
  • Black bean sauce
  • 2T oil
  • 1/4 onion, finely diced
  • 1 garlic cove
  • 1/4 t cumin
  • 1/2t paprika
  • 1/2 t chili powder
  • 1 1/2 c black beans, undrained
  • 1/2 c sour cream

Directions

  • Combine 12oz goat cheese, 4 scallions, chopped, and 1T cilantro in small bowl; season with salt, and set aside
  • Heat ¼ c oil in med skillet over med heat. Dip 8 corn tortillas (1 at a time) into hot oil, and cook for 10-15 sec on each side. Drain on paper towels
  • Divide goat cheese mixture evenly among tortillas. Roll up tortillas and place seam side down in greased baking pan. Bake at 325 for 15 min.
  • Top with Black Bean Sauce
  • Black Bean Sauce:
  • Heat 2T oil in lg skillet over med heat. Add ¼ onion, finely diced and 1 garlic cove. Saute 3-4 min
  • Add ½ t cumin, 1/2t paprika, and ½ t chili powder. Saute 1 min
  • Add 1 ½ c black beans, undrained, and ½ c sour cream. Bring to a simmer over low heat for 3 min.
  • Remove 1 c bean mixture to blender container, and puree until smooth. Pour back into the skillet, and simmer for 2 min. Season with salt.

Notes

Categories: Main Dish  Mexican 

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