*  Exported from  MasterCook Mac  *
               Black Bean-Goat Cheese Enchiladas (with Mango Relish)
 Recipe By     : Stephan Pyles in __The New Texas Cuisine__
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans and Legumes                Cheese
                 Luncheon                         Main Dishes
                 Southwestern                     Texas
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           chicken stock
   10                    tomatillos (husked) -- rinsed and chopped
    4      cloves        garlic
    1      cup           onions -- chopped
    2                    serrano chiles -- seeded and chopped
    2      tablespoons   fresh cilantro -- chopped
                         salt -- to taste
      1/4  cup           chicken stock
    2      cups          black beans -- cooked
    1      clove         garlic -- minced
    2                    serrano chiles -- seeded and minced
      1/2  cup           mango or papaya -- diced
    4                    scallions (white part only) -- thinly sliced
      1/2  cup           corn kernels -- roasted
    8      ounces        fresh goat cheese -- crumbled
                         salt -- to taste
                         Vegetable oil -- to soften tortillas
    8                    corn tortillas
    1      cup           Mango Relish (separate recipe)
 Preheat the oven to 350 degrees F.
 To make the sauce, in a saucepan, cook the chicken stock, tomatillos, garlic 
 cloves, onions, and serranos over medium-high heat for 10 minutes, stirring 
 frequently.  Transfer the mixture to a blender, add the cilantro, and puree 
 until smooth.  Season with salt and set aside.
 To make the filling, in another saucepan, bring all the filling ingredients 
 except the cheese and salt to a boil.  Remove from the heat, whisk in 4 ounces
 of the goat cheese, and season with salt.  Deep warm.
 Pour enough of the oil in a skillet to come 1/2 inch up the sides.  Over 
 medium heat, bring the oil to 350 degrees F. or just smoking.  (CAUTION: Do 
 This Very Carefully--This is VERY, VERY  HOT--)  Submerge the tortillas in the
 oil one by one for 5 seconds each to soften.  Drain the tortillas on paper 
 towels and keep warm: do not stack the tortillas.
 To assemble the enchiladas, divide the black bean-goat cheese mixture evenly 
 among the tortillas, spreading evenly  down the middle.  Roll up the tortillas
 and place seam side down on a baking sheet or in an ovenproof baking dish, 
 placing them snugly together.  Pour the reserved tomatillo sauce over the 
 enchiladas, and top with the remaining 4 ounces of the goat cheese.  Cover 
 with foil and bake in the oven for 10 minutes.  Serve 2 enchiladas per plate, 
 together with Mango Relish (separate recipe).
 Chef’s Notes:  This recipe is included by chef Stephan Pyles in his cookbook 
 __The New Texas Cuisine__, Doubleday, 1993, ($35.00).  
 The chef states:  “This recipe was published in _Parade_ magazine in 1987 in 
 an article commissioned by my friend Sheila Lukins... Although at first glance
 this combination may not seem very Texan, one only has to realize that the 
 Gulf Coast is subtropical and that some of the best goat cheese in the country
 is made here in Dallas by the Mozzarella Company.”  (He’s right!)
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 NOTES : “Black beans, goat cheese, and mango have become a popular combination
 in the new Texas cooking, and once you've tasted these enchiladas, you'll 
 understand the appeal” says Chef Pyles of Star Canyon in Dallas, Texas.