Enchiladas tonight!

Thank you for the great inspiration and recipes everybody!

Black Bean and Goat Cheese Enchiladas

Red Sauce

2 T evoo
1 lg diced onion
2 minced garlic cloves
1/2 t gr cumin
1 t dried oregano
28 oz canned enchilada sauce
1/4 c tomato paste
finely grnd blk pepper to taste

In a large nonstick skillet, heat oil over m/h heat. When oil is hot, add onion, garlic, cumin and oregano and saute' until softened, about 5 minutes. Add canned enchilada sauce, tomato paste and black pepper. Bring to a boil, reduce heat to low and simmer 15 min, stirring occasionally.

Enchilada filling

1 1/2 c cooked drained black beans
1 mango, diced
1/2 c diced scallions (i forgot to put these in)
2 T minced fresh cilantro (also left this out 'cause I don't like cilantro)
1/2 c fresh or frozen corn kernels
1 c crumbled che'vre
1 1/2 c whole cottage cheese
1 T fresh lime juice
2 t chili powder
freshly grnd black pepper to taste
12 corn tortillas
2 T minced scallions for garnish
1T minced fresh cilantro for garnish (I'll leave this out)

In a largew bowl, using fork, blend cooked beans, mango, scallions, cilantro, corn, che'vre, cottage cheese, lime juice, chili powder and black pepper. Taste and adjust seasonings.

Preheat oven to 350 F. Pour 1 cup enchilada sauce into a 9x13 pan. Dip tortillas, one at a time, in simmering enchilada sauce in skillet, about 5 seconds to soften, thoroughly coating both sides. Using tongs (I used my fingers), transfer each tortilla to a plate. Spoon about 1/4 cup filling on each tortilla, just off center. Roll tortilla around filling and place seam-side down into baking pan. Repeat with remaining tortillas.

Spread remaining sauce over filled tortillas. Bake, uncovered, 25 minutes until h ot and bubbly. Sprinkle with minced scallions and cilantro.

From The Schwarzbein Principle Vegegarian Cookbook by Diana Schwarzbein, Nancy Deville, and Evelyn Jacob.

As a side, I'll make Saute'ed Mixed Squash with Cumin and Chili Powder

4 small crookneck yellow squash, cut into 1/4 inch rounds
4 small zucchini, cut into 1/4 inch rounds
2 T evoo
2 minced garlic cloves
1 t chili powder
1 t ground cumin
1 t dried oregano
freshly grnd black pepper to taste
2 T fresh lime juice

In a medium saucepan, boil 1 c water. Add squash and zucchini and cooked until barely tener, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, remmove squah from pan and drain well. Set aside.

In a large nonstick skillet, heat oil over m/h heat. When oil is hot, add garlic, chili powder, cumin, oregano and black pepper. Saute until spices are well coated with oil.

Add reserved squash and lime juice and toss gently until well-coated with spices and heated through. Taste and adjust seasonings.

Also from Schwarzbein cookbook.

I can hardly wait til dinner time!