GOAT CHEESE ENCHILADAS WITH BLACK BEAN SAUCE (CAROLINA THYME)
- 12oz goat cheese
- 4 scallions, chopped
- 1T cilantro
- 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
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.