Black Bean-Goat Cheese Enchiladas (with Mango Relish)

* Exported from MasterCook Mac *

Black Bean-Goat Cheese Enchiladas (with Mango Relish)

Recipe By : Stephan Pyles in __The New Texas Cuisine__
Serving Size : 4 Preparation Time :0:00
Categories : Beans and Legumes Cheese
Luncheon Main Dishes
Southwestern Texas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Sauce---
1 cup chicken stock
10 tomatillos (husked) -- rinsed and chopped
4 cloves garlic
1 cup onions -- chopped
2 serrano chiles -- seeded and chopped
2 tablespoons fresh cilantro -- chopped
salt -- to taste
---Filling---
1/4 cup chicken stock
2 cups black beans -- cooked
1 clove garlic -- minced
2 serrano chiles -- seeded and minced
1/2 cup mango or papaya -- diced
4 scallions (white part only) -- thinly sliced
1/2 cup corn kernels -- roasted
8 ounces fresh goat cheese -- crumbled
salt -- to taste
Vegetable oil -- to soften tortillas
8 corn tortillas
1 cup Mango Relish (separate recipe)

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 Carefully--This 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).

Chef's Notes: This recipe is included by chef Stephan Pyles in his cookbook
__The New Texas Cuisine__, Doubleday, 1993, ($35.00).

The chef states: "This recipe was published in _Parade_ magazine in 1987 in
an article commissioned by my friend Sheila Lukins... Although at first glance
this combination may not seem very Texan, one only has to realize that the
Gulf Coast is subtropical and that some of the best goat cheese in the country
is made here in Dallas by the Mozzarella Company." (He's right!)

- - - - - - - - - - - - - - - - - -

NOTES : "Black beans, goat cheese, and mango have become a popular combination
in the new Texas cooking, and once you've tasted these enchiladas, you'll
understand the appeal" says Chef Pyles of Star Canyon in Dallas, Texas.