12 count Ladyfingers I use DeLallo’s Savoiardi Ladyfingers
1 large Honey Crisp apple
2 oz. goat cheese softened
4 Tbsp. honey
1/4 cup spicy pecans finely chopped
2 Tbsp. fresh rosemary finely chopped
Instructions
Lay each ladyfinger out on a serving tray. Spread each one with softened goat cheese.
Thinly slice the apple, placing a slice on each ladyfinger.
Drizzle with honey; sprinkle with chopped pecans and fresh rosemary. Cool. Enjoy it!
2 cans black beans drained and rinsed, 15oz can each
4 garlic cloves minced
12 oz frozen corn thawed
1 bunch cilantro chopped
8 oz shredded cheddar cheese
24 oz tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tbsp oil
Instructions
Preheat the oven to 375F.
Heat the oil in a non-stick frying pan over medium-high heat.
Add the onion and cook, stirring occasionally, for 5 minutes.
Add the black beans and mash them a few times with a potato masher, so they are broken up but not mushy.
Add corn, cilantro, garlic, chili powder, cumin, 1 cup of cheddar cheese and 1 cup of tomato sauce. Mix until combined.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Spread 1/2 cup of the tomato sauce on the bottom of an 9x13 non-stick baking dish.
Divide the filling mixture in the frying pan into 12 equal parts.
Put 3 tortillas in the microwave and microwave for 30 seconds to warm them.
Roll the enchiladas: put one part of the filling into a tortilla and roll into a roll. Put the roll seam side down in a baking dish. Continue rolling the enchiladas, first warming the tortillas in a microwave 3 at a time. Put the enchiladas next to one another in a baking dish.
When all the enchiladas are rolled, pour the remaining tomato sauce over them and sprinkle the remaining cheese.
Put the black bean enchiladas in the oven and bake for 30 minutes. Cool. Enjoy it !
2 (10-ct.) pkg. miniature (4-inch) flour tortillas (such as Old El Paso)
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can refried black beans
1 (8-oz.) can red enchilada sauce (such as Frontera)
1 (4-oz.) can chopped green chiles
4 ounces Monterey Jack cheese, shredded (about 1 cup)
1 cup shredded iceberg lettuce (from 1 [8-oz] pkg.)
1/2 cup prepared pico de gallo
1/2 cup sour cream
3 tablespoons thinly sliced scallions
Instruction
Preheat oven to 350°F. Gently tuck tortillas into lightly greased cups of 2 (12-cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.
Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese, and bake at 350°F until cheese melts, about 15 minutes.
Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream, and sprinkle with scallions. Enjoy it !!!
