I’ve been craving goat cheese lately. I can’t get enough! If someone will put it on a salad, sandwich, or just scoop it directly in my mouth, I’m gonna eat it.
Goat cheese is such a great cheese for summer — light, sweet, and flowery. On those nights it’s just too hot to cook, it can be the center piece of a charcuterie and cheese board dinner alongside fresh berries, honey, olives, salami, and a really nice bread.
When a recent craving for Mexican was hard to ignore in the face of my on-going need for as much goat cheese as possible, these Goat Cheese Black Bean Enchiladas were born. I knew they’d be good, but OH MY!! I ooohed and ahhed through our entire meal. They were absolutely to die for!
I started by adding some great smokey flavor with the serrano pepper and corn tortillas. I fire toasted both of them over the open flame on my grill (this works over a gas stove burner too). Either way, be careful! The serrano blackened and sizzled in a couple of short minutes. I love this pepper because it’s warm with great flavor without torching your mouth, especially after removing the seeds. I typically put a couple in my homemade guacamole and even my toddler daughter isn’t alarmed by their presence.
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