Goat Cheese Enchiladas with Black Bean Sauce (Carolina Thyme)
CATEGORIES
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
  1. Combine 12oz goat cheese, 4 scallions, chopped, and 1T cilantro in small bowl; season with salt, and set aside
  2. 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
  3. 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.
  4. Top with Black Bean Sauce
  5. Black Bean Sauce:
  6. Heat 2T oil in lg skillet over med heat. Add ¼ onion, finely diced and 1 garlic cove. Saute 3-4 min
  7. Add ½ t cumin, 1/2t paprika, and ½ t chili powder. Saute 1 min
  8. Add 1 ½ c black beans, undrained, and ½ c sour cream. Bring to a simmer over low heat for 3 min.
  9. 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.