I’m out of town for the holidays so I though I’d share a few old classics that are nice at this time of year. These black bean, goat cheese, and chipotle enchiladas from my first cookbook, From Scratch may not be the simplest or quickest recipe, but they are so delicious. First, you roast the peppers and make the sauce, then you make the filling and then bake the enchiladas. Might seem like a lot of steps but it’s worth it for this super satisfying and decadent vegetarian main. And it’s fun to put together if you have a bit of time to slow down and putter around the kitchen.

If you are short on time you can use a different sauce like a salsa or jarred sauce you have in your pantry and simplify this considerably. The tortilla filling is very quick and easy, and once the enchiladas are in the oven all you have to do is wait a bit, maybe with a glass of wine?

Black Bean and Goat Cheese Enchiladas

Black bean, chipotle and goat cheese enchiladas smothered in green chile sauce.

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Course Main Course

Servings 2

Ingredients

  

1x2x3x

• 4 to 6 tortillas (4 if large, 6 if small)

Sauce

• 1 bell pepper
• 1 poblano pepper
• 1 Tbsp butter
• 2 cloves garlic finely chopped
• 4 to 5 scallions finely chopped
• 2 Tbsp cilantro stalks finely chopped (optional)
• 1 tsp all purpose flour
• 1/2 cup water
• Salt and pepper to taste

Filling

• 1 Tbsp butter or oil
• 2 to 3 cloves garlic finely chopped
• 1 tomato chopped
• 1 3/4 cups black beans (approximately 1 can)
• 1 chipotle in adobo finely chopped
• 1/2 cup water
• 2 oz goat cheese (chevre)

Garnishes

• 1/2 cup cheddar grated
• 1 cup lettuce roughly chopped
• scallions finely chopped
• sour cream to taste

Tried this recipe?Let us know how it was!