Goat Cheese and Corn Enchiladas Adapted fromĀ Whole Grains for Busy People

  • 6 oz. crumbled goat cheese
  • 2 tablespoons brine from jarred roasted red peppers
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked Spanish paprika (sweet, not the hot variety)
  • 1 cup frozen corn
  • 1-15 oz. can black beans, drained and rinsed
  • 2/3 cup chopped fire-roasted red peppers (jarred)
  • 3 tablespoons chopped cilantro
  • 1 thinly sliced scallion, white and light green parts
  • 6 large flour tortillas (10 inches in diameter)
  • 1 cup chunky salsa
  • 1/2 avocado, sliced
  • Preheat the oven to 375 degrees F. In a medium bowl, combine goat cheese, brine, cumin and paprika. Stir in the corn, black beans, red pepper, cilantro and scallion.
  • Lay tortillas flat and fill them by distributing 1/2 up of filling along the center of each. Roll up tightly, then set in a baking dish with the seam side down. Pour salsa along the top of the enchiladas. Bake for 20 minutes. Garnish with sliced avocado and serve.
  • Quick Tips
  • 1. Smoked Spanish paprika, also called Pimenton De La Vera, comes in two varieties – sweet and hot. For this dish, use the sweet variety. It’s in the spice aisle at specialty grocery stores.
  • 2. I like to make this as a vegetarian dish and I think it’s very filling as is. However, you can add cooked diced chicken to give it additional protein and make it a bit heartier.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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