• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Black Bean-Goat Cheese Enchiladas (With Mango Relish)

  • Recipe Submitted by on

Category: Main Dish, Cheese

 Ingredients List

  • -----------------------------------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


1/4 c Chicken stock
2 c Black beans; cooked
1 Clove garlic; minced
2 Serrano chiles; seeded and
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
8 Corn tortillas
1 c Mango Relish (separate

Preheat the oven to 350 degrees F.

To make the sauce, in a saucepan, cook the chicken stock, tomatillos,
garlic cloves, onions, and serranos over medium-high heat for 10 minutes,
stirring frequently. Transfer the mixture to a blender, add the cilantro,
and puree until smooth. Season with salt and set aside.

To make the filling, in another saucepan, bring all the filling ingredients
except the cheese and salt to a boil. Remove from the heat, whisk in 4
ounces of the goat cheese, and season with salt. Deep warm.

Pour enough of the oil in a skillet to come 1/2 inch up the sides. Over
medium heat, bring the oil to 350 degrees F. or just smoking. (CAUTION: Do
This Very CarefullyThis is VERY, VERY HOT) Submerge the tortillas in
the oil one by one for 5 seconds each to soften. Drain the tortillas on
paper towels and keep warm: do not stack the tortillas.

To assemble the enchiladas, divide the black bean-goat cheese mixture
evenly among the tortillas, spreading evenly down the middle. Roll up the
tortillas and place seam side down on a baking sheet or in an ovenproof
baking dish, placing them snugly together. Pour the reserved tomatillo
sauce over the enchiladas, and top with the remaining 4 ounces of the goat
cheese. Cover with foil and bake in the oven for 10 minutes. Serve 2
enchiladas per plate, together with Mango Relish (separate recipe).

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