Makes 8 enfrijoladas
Here is an inspired contemporary version of that famous Tex-Mex combination of beans and cheese. If you thought you liked refried beans and cheddar, wait until you taste these tortillas stuffed with goat cheese topped with Black Bean Sauce.
12 ounces fresh goat cheese at room temperature
1 tablespoon chopped fresh epazote or cilantro
2 teaspoons dried epazote
4 scallions chopped
1/4 cup vegetable oil
8 corn tortillas
Black Bean Sauce, heated
1 cup Pineapple Pico
4 fresh cilantro sprigs
Preheat an oven to 325 degrees F. In a small bowl, combine the goat cheese, epazote or cilantro, and scallions. Stir well, season with salt, and set aside.
In a medium-sized skillet, heat the vegetable oil over medium heat. When the oil is hot, dip a tortilla into the hot oil and cook for 10 to 15 seconds on each side, or until soft. Drain on paper towels. Repeat with the remaining tortillas.
Divide the goat cheese mixture evenly among the tortillas, roll them up, and place seam-side down in a greased baking pan. Place in the oven and bake for 5 minutes, or until the cheese melts.
Remove from the oven and transfer to plates. Cover with the bean sauce. Garnish with the Pineapple Pico and cilantro sprigs.
By David Garrido and Robb Walsh
Full-color photographs and illustrations throughout
Recipe Reprinted by permission.
This page created 1998 and modified September 2007
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