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Serves 4 to 6
start to finish: 1 hour 15 minutes
From Edible Seattle March/April 2010
Peregion beans, grown locally on Whidbey Island, are an excellent choice for these enchiladas—since they’re not capped with a thick cheese leather on top, the bean flavor really shines.
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
Salt and freshly ground pepper
2 large cloves garlic, chopped
1 teaspoon ground cumin
1 pound roasted red peppers (4 large peppers, about 1 pound), roughly chopped
1/2 cup (packed) fresh cilantro
1 (14-ounce) can diced fire-roasted tomatoes
1 1/2 cups Peregion or small black beans, cooked until tender, drained
12 ounces goat cheese, crumbled
12 fresh corn tortillas
2 scallions, finely chopped
Preheat the oven to 350 degrees.
Heat a large skillet over medium heat. Add the olive oil, then the onion, season with salt and pepper, and cook and stir until the onion is soft, about 10 minutes. Stir in the garlic and cumin, and cook another minute or two. Transfer the mixture to a food processor, along with the peppers, cilantro, and tomatoes, and whirl until smooth. Transfer to a large bowl and set aside.
Combine the beans and 8 ounces of the goat cheese with 1 cup of the sauce in another bowl. Stir until creamy, and set aside. Wrap the tortillas in a damp cloth and microwave on high for 1 minute (or wrap cloth in foil and heat in the oven for 5 minutes) to make them more pliable.
Spread about a cup of the sauce on the bottom of a 9” x 13” baking dish. Dip a tortilla in the bowl of sauce on both sides, add about 1/4 cup bean and cheese filling at one end, wrap the tortilla around the filling, and place it in the baking dish, seam side-down. Repeat with the remaining tortillas and filling. Spread the remaining sauce over the enchiladas, and bake for 30 minutes, until bubbling. Scatter the remaining goat cheese and the scallions on top, and serve hot.
*Gluten-free *Vegetarian
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