Monday, April 5, 2010

Black Bean Tomatillo Enchiladas with Goat Cheese

After stuffing my face chock full of Peeps this last weekend, it was nice to have a more healthy and substantial dish to balance out the sugar rush. Speaking of which, does anyone else just feel compelled by tradition to consume a ridiculous amount of them marshmallow things over the Easter holiday? Oddly enough, I think I like them, a lot in fact, and I prefer them stale or frozen, preferably in the morning after my oatmeal inhalation. So if you have Peeps laying around only to be thrown away, you can send them slow boat to me and by the time they arrive, they'll be in perfect condition.

Other than that, this is an easy dinner and is so very satisfying. Yes, again, goat cheese sneaks its stealthy way into our dinner with mango saving the day and lots of tomatillo salsa drizzled atop under a canopy of oozing, fatty cheese. There's just not a lot to complain about here, folks.

Black Bean Tomatillo Enchiladas with Goat Cheese
{Adapted from Always in Season; Collection of Utah Jr. League Recipes}

1/4 cup chicken broth
1 can (15 oz) black beans, drained
1 clove garlic, minced
1 Serrano pepper, minced
1/4 cup chopped fresh mango (I was a bit more liberal)
2 scallions, white parts only, chopped
1/4 cup corn kernels (optional)
1/4 cup goat cheese
6-8 white corn tortillas (6 inch)
1 large jar tomatillo salsa
1-2 cups shredded cheddar cheese

For the filling, combine the chicken broth, beans, garlic, Serrano pepper, mango, scallions, and corn in a medium-sized saucepan. Bring to a boil, and whisk in goat cheese. Season with salt.

For the tortillas, heat some oil in a skillet until smoking. Add the tortillas, one at a time, and cook until just crisp. Drain between paper towels.

Preheat oven to 350. Spoon mixture down each tortilla and roll up. Place each rolled up tortilla, seam side down, in casserole dish. Spoon salsa over the top and sprinkle cheese on top.

Bake for twenty minutes or until it's hot and bubbly!!
Garnish with chopped red bell pepper, sour cream, and fresh avocado.

Serves a tight 4, with no seconds.

1 comment:

Chaci said...

Katie, you have turned me into a goat cheese fiend! Where do you buy it? I'm trying to figure out the cheapest place... Thanks for this fabulous blog, I can't wait to try the coconut ice cream!