Goat Cheese Enchiladas
This dish can be as spicy as you want and makes a great meal for lots of people


6 cups (54 oz) Canned crushed Tomatoes
1/2 medium Red Onion, chopped
6 medium Jalepeno peppers

1/2 pound herbed goat cheese, or some other cheaper cheese of your liking.
2 Tablespoons ground Cumin
3 Tablespoons ground Coriander
4 cloves Garlic, crushed
1/2 cup chopped fresh Cilantro
4 cups (38 oz) Red Kidney Beans, drained and rinsed
1 medium green bell pepper, sliced
(2 - 3 Tablespoons skim milk, optional)

8 inch flour tortillas (makes ~ 6)
1/4 cup shredded Monterrey Jack Cheese, for garnish
1/4 cup chopped Red Onion, for garnish


Preheat Oven to 400

Place tomatoes, onion, and peppers into large saucepan.
Bring to boil
Simmer for 10 minutes.

Mix everything except milk together.
Add milk as necessary.

To fill the enchiladas, dip tortillas into sauce. Make sure they are completely covered in sauce.
Put them in a large baking pan and fill them.
Roll them up and place the seam side down.

You have two options...
You can bake the enchiladas without the sauce and then spoon it over afterwards or...
Cover enchiladas with sauce and bake. This option could lead to soggier tortillas.

Goat cheese was unnecessary and expensive.
There may be too much cumin called for...
We added a lot more milk to make the filling less pasty.

This is a nice recipe for serving lots of people. You can add chicken to the filling to satisfy the carnivores as well.




Vegetarian Dinner In Minutes, p. 72