Black Bean-Goat Cheese Enchiladas (With Mango) Recipe

Black Bean-Goat Cheese Enchiladas (With Mango) Recipe

Ingredients:

1 c of mango
8 pcs of tortillas (corn)
Veggie oil
Goat cheese (8 ozs); crumbled
1/2 c of corn (kernels); roasted
4 stalks of scallions; sliced thinly
1/2 c of papaya or mungo; cut into cubes
2 pcs of chilies (Serrano); minced & seeded
1 garlic clove; chopped finely
2 c of black beans; cooked
1/4 c of chicken broth
Salt
2 Tbsps of cilantro (fresh); sliced finely
2 pcs of chilies (Serrano); seeds taken out & minced
1 c of onions; minced
4 garlic cloves
10 pcs of tomatillos; husks taken out, then rinsed & minced
1 c of chicken broth

Instructions:

Preset oven (350 degrees F).

For the chili sauce, cook tomatillos in chicken broth with garlic, serrano chilies and onions over moderate heat about ten minutes. Make sure to stir constantly.

Transfer tomatillo mixture into food processor and blitz to get a smooth creamy texture. Add salt as desired.

For filling, cook black beans, Serrano chilies, mango (or papaya), scallions, and corn to boil. Take out from heat. Stir in cheese then add salt as desired.

Deep fry tortillas then drain usaing paper napkins and lay out on top of a tray in single layer. Spread the tomatillo mixture on top of each tortilla.

Layer with more goat cheese. Roll tortillas seam facing down inside the baking tray.

Pour a few more sauce on top of your enchilladas. Garnish with more goat cheese then pop in oven up to ten minutes until nicely charred and cheese has melted.

Serve with sliced mangoes on the side.

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