Black Bean-Goat Cheese Enchiladas (With Mango Relish)
| Yield: | 4 Servings |
| Categories: | Main Dishes, Cheese |
| SAUCE | ||
| 1 | c | Chicken stock |
| 10 | Tomatillos (husked); rinsed and chopped | |
| 4 | Cloves garlic | |
| 1 | c | Onions; chopped |
| 2 | Serrano chiles; seeded and chopped | |
| 2 | tb | Fresh cilantro; chopped |
| Salt; to taste | ||
| FILLING | ||
| 1/4 | c | Chicken stock |
| 2 | c | Black beans; cooked |
| 1 | Clove garlic; minced | |
| 2 | Serrano chiles; seeded and minced | |
| 1/2 | c | Mango or papaya; diced |
| 4 | Scallions (white part only); thinly sliced | |
| 1/2 | c | Corn kernels; roasted |
| 8 | oz | Fresh goat cheese; crumbled |
| Salt; to taste | ||
| Vegetable oil; to soften tortillas | ||
| 8 | Corn tortillas | |
| 1 | c | Mango Relish (separate recipe) |
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