Black Bean-Goat Cheese Enchiladas (With Mango) Recipe

Black Bean-Goat Cheese Enchiladas (With Mango) Recipe

Ingredients:

For the Sauce:
1 c of stock (chicken)
10 pcs of tomatillos (husked); rinsed then chopped
4 pcs of garlic cloves
1 c of onions; chopped
2 pcs of chiles (Serrano); seeded then chopped
2 Tbsps of cilantro (fresh); chopped
Salt (to taste)

For the Filling:
1/4 c of stock (chicken)
2 c of beans (black, cooked)
1 pc of garlic clove; minced
2 pcs of chiles (Serrano); seeded then chopped finely
1/2 c of mango (or papaya); diced
4 pcs of scallions (only the white part); sliced thinly
1/2 c of corn kernels; roasted
8 oz of goat cheese (fresh); crumbled
Salt (to taste)
Vegetable oil (to soften)
8 pcs of tortillas (corn)
1 c of mango relish (separate recipe)

Instructions:

Preheat oven at 350 deg Fahrenheit. Cook together stock, garlic, tomatillos, Serrano, and onions inside a large saucepan above moderately high heat, at about 10 mins while stirring constantly. Pour mixture on blender then add cilantro; puree till smooth then season salt; set on the side. Combine stock, black beans, garlic, mango, scallions, and corn kernels inside a large saucepan; let it boil. Once boiling, take the saucepan out from heat. Add half of goat cheese; whisk thoroughly then season salt.

Place oil on the skillet, enough for deep frying, and bring it to 350 deg Fahrenheit. Submerge tortillas individually for five seconds, making it soft. Drain excess oil with a paper towel; keep them warm and don’t stack them. Spread evenly the bean-cheese mixture on tortillas. Roll tortillas up then arrange tortillas snugly on the cooking sheet, with seam facing down. Pour over enchilada sauce and spread the rest of goat cheese on top. Cover aluminum foil then bake for ten mins. Serve with relish.

>> Black Bean-Goat Cheese Enchiladas (With Mango) Recipe