2 Bean Vegetarian Chili

Sometimes a substantial bowl of bean and tomato soup, which in essence makes up most every vegetarian chili, is a perfect comforting end to a long day of work. Served with the corn muffins from yesterday's post or my favorite green chile cornbread, you've elevated a humble stew to a special meal anyone would be glad to come home to. This is also a great last minute dinner to put together quickly on a busy weeknight. It uses several pantry staples and a few common veggies to freshen and brighten everything up.

2 Bean Vegetarian Chili:

Yields 6 generous servings

1 medium yellow onion, diced into 1" pieces

1 clove garlic, finely chopped

2 medium zucchini, diced into 1" pieces

1, 3 oz can diced mild green chiles

1, 15 oz can cannelini beans, rinsed and drained

1, 15 oz can black beans, rinsed and drained

1, 6 oz can tomato paste

1, 28 oz can diced tomatoes (I like San Marzano brand)

2 cups low sodium vegetable stock (or water)

1 cup frozen corn kernels (not defrosted)

1 tsp salt

1/2 tsp black pepper

1/2 tsp chile powder

1/2 tsp ground cumin

1/8 tsp ground cinnamon

creme fraiche (or low-fat sour cream), for serving

1) In a large Dutch oven, heat 1 TB olive oil. Saute the onion and garlic until translucent, about 2 minutes. Add the spices (salt through cinnamon) and stir until fragrant, about 1 minute longer. Add the zucchini and tomato paste, stirring constantly so the tomato paste doesn't burn. Add the green chiles, the beans, the diced tomatoes, and the stock (or water). Stir the whole thing to combine, cover the pot, and bring to a boil. Reduce heat to a simmer and continue cooking until the soup has thickened slightly and the flavors have come together, about 25-30 minutes.

2) When the soup has finished cooking, stir in the frozen corn kernels. Adjust the seasoning as needed and serve the hot soup with a dollop of creme fraiche or sour cream. Enjoy!

Corniest Corn Muffins

These are the ever fabulous Dorie Greenspan's corn muffins. You can find the recipe in her book Baking From My Home to Yours or on her wonderful blog, which I'd highly recommend reading. They are delicious and a savory complement for just about any soup you can dream up. I'm serving them tonight with a mexican inspired bean soup with tomatoes and chiles (recipe to come later this week).

I've made a couple of small additions to the original recipe that I feel give the muffins just a bit more flavor. The chile powder and fresh thyme add another layer of depth. The nutmeg is important too, just a hint to round everything out. Also, I don't like my corn muffins too sweet so I reduced the sugar a bit. Feel free to substitute honey here. The floral quality of the honey would go very well with the corn.

This is a nice alternative to my usual 'go to' cornbread recipe and I feel the corn texture and flavor is a bit more pronounced. I think I could practically make a meal out of these alone with just lots of good salted butter but I will restrain myself to just one muffin for now.

Do try these, I promise you'll be glad you did. It's so easy to whip up a batch of homemade savory muffins for dinner and it just adds that extra special touch to what might otherwise be a simple weeknight meal.

Enjoy!

Dorie's Corniest Corn Muffins:

Yields 12 muffins

1 cup brown rice flour

1 cup cornmeal (preferably stone ground, medium coarse)

1/4 cup sugar

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp thyme, finely chopped

pinch of freshly grated nutmeg

1/4 tsp mild chile powder (I used a smoked pasilla chile powder)

1 cup low-fat buttermilk

3 TB unsalted butter, melted and cooled

3 TB canola oil

1 large egg

1 large egg yolk

1 cup corn kernels (if using frozen, do not defrost)

1) Preheat the oven to 400 degrees. Spray a 12 cup muffin tin with nonstick spray. Set the muffin pan on a baking sheet.

2) In a large bowl, whisk together the dry ingredients, including nutmeg, thyme, and chile powder. In a smaller bowl, whisk together the wet ingredients and eggs. Pour the wet ingredients into the dry and when mostly incorporated, stir in the corn kernels.

3) Divide the batter evenly between the muffin cups. Bake for 15-18 minutes until the tops are set and sides are just golden brown. Cool in muffin pan for 10 minutes then transfer to a wire rack to finish cooling. Serve with salted butter.

Smoked Trout Salad with Avocado & Grapefruit

This is a wonderfully fresh salad that is both satisfying and light at the same time. It would be a perfect meal for a luncheon or for dinner when the weather is warm. We recently enjoyed this for dinner during a recent warm spell. It was the first spring evening warm enough to eat outdoors and heralded the leisurely summer evenings to come.

Even though this is somewhat of a 'salade composee', it couldn't be easier to put together. Look for hot smoked fish at your market which is typically cooked over hickory or alder wood. It's easy to find at any well stocked gourmet market and is entirely different from the 'gravlax' style cured fish commonly thought of. It's cooked through over wood smoke as opposed to gravlax which is cured by salt and/or sugar. Serve it warm or at room temperature and treat yourself to a healthy meal with loads of good flavor.

Enjoy!

Smoked Trout Salad with Avocado & Grapefruit:

Yields 4 main course servings

1.25 # hot smoked Trout fillet (or other smoked white fish like Halibut, Black Cod, or Sturgeon)

1 small head Frisee (or curly endive), washed and torn into bite size pieces

4 small heads Belgian Endive (I used both red and green Endive), washed and cut into bite size pieces

1 large Haas Avocado, sliced into 1/4" thick slices

2 medium red Grapefruits, skin and pith removed and cut into segments

4 slices day old baguette

juice of 1/2 lemon (@ 2 TB)

1 TB Dijon mustard

1/4 cup extra virgin olive oil

sea salt & freshly ground black pepper

1) Preheat the oven to 350 degrees. Line a baking sheet with foil. Slice the baguette into bite size pieces, drizzle with olive oil and salt. Toss together and spread out on the foil lined sheet in a single layer. Toast in the oven until very light golden brown, about 8 minutes.

2) Wrap the smoked fish fillet tightly in foil. Heat in the oven until just warmed through, about 10 minutes.

3) Meanwhile in a large bowl, combine the lemon juice, dijon mustard, salt & pepper. While whisking, stream in the olive oil to emulsify. Toss the Endive & Frisee in the dressing until well coated. Transfer the greens to your serving platter.

4) On the serving platter, arrange the grapefruit, avocado, smoked trout and croutons over the bed of greens. Drizzle the top with any remaining dressing or a bit of olive oil. Sprinkle with finishing salt & a quick grind of black pepper.

Upside Down Banana Chocolate Chip Cake

I realize that I've been posting more desserts than dinners in recent days. If you're tiring of sweets already I promise for an actual dinner recipe next. But first, just one more sweet treat. Since baking is my business (or at least one of my businesses) I just can't help but share all of my yummy experiments with you.

This cake is not an original recipe of mine, it's straight from David Lebovitz, and it's positively delicious. I'm a huge fan of his. This cake is simple and homey and pretty much perfect. The only change I made, other than my usual spelt flour substitution, was to add Muscovado sugar in place of some of the white sugar in the recipe. I think the caramel flavors enhance the cake and go well with the bananas. You can substitute the same quantity of dark brown sugar if you don't happen to have any Muscovado on hand.

I'm serving this with unsweetened whipped cream. I'm working to make this recipe gluten free so I'll report back about that. All the bananas and sour cream keep the cake moist enough where I think is a good candidate for an excellent gluten free dessert.

Enjoy!

Banana Chocolate Chip Upside Down Cake:

Yields 1, 8x8" square cake

For the topping:

1/3 cup plus 2 TB packed dark brown sugar

2 TB water

3-4 ripe medium bananas

1 tsp lemon juice

For the cake:

1 1/2 cups blanched almond flour 

1 tsp baking powder

1/2 tsp baking soda
1/2 tsp xanthan gum

1/2 tsp sea salt

1 tsp ground cinnamon

1/4 cup Muscovado sugar (or dark brown)

1/2 cup granulated sugar

2 TB melted butter, cooled to room temperature

1 large egg

1 large egg white

1 cup banana puree (from about 2 bananas)

1/2 cup sour cream (low-fat ok)

1/2 tsp pure vanilla extract

1/2 cup semisweet chocolate chips

1) To make the topping, place the brown sugar and water in a microwave safe measuring cup. Heat for 45 seconds until sugar is dissolved and mixture is bubbling. Pour into the bottom of your baking dish.

2) Peel and slice the bananas in 1/4" slices. Arrange them in overlapping rows over the melted sugar in the bottom of the pan. Drizzle with the lemon juice.

3) Preheat the oven to 350 degrees.

4) Whisk together the flour, baking powder, baking soda, xanthan, salt, and cinnamon in a large bowl, removing any lumps. Whisk in the Muscovado and white sugars to combine.

5) In a small bowl, whisk together the egg, egg white, banana puree, vanilla, sour cream, and butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chocolate chips and finish mixing. Do not overmix.

6) Scrape the batter into the pan over the bananas, then use a spatula to carefully spread the batter over the sliced fruit.

7) Bake for 40 minutes or until the cake feels set in the center and the sides are light golden brown. Cool for 20 minutes in the pan then invert onto a platter. Don't worry if any pieces of banana stick to the pan, just gently press them back into the top of the cake.

* Serve with unsweetened whipped cream or vanilla ice cream.

Blood Orange Frozen Yogurt

I recently received a huge bag of blood oranges, a wonderful treat from a friend's tree. I love blood oranges, obviously for their beautiful color but also for their distinct brand of tart orangey-ness which is really something special. I juiced them all yesterday and have many ideas for the litres of freshly squeezed goodness awaiting me in the fridge. I'm sure I'll be posting the results here in the coming days.

I used some juice right away for this batch of frozen yogurt. I'm a big fan of frozen yogurt, or all things yogurt for that matter. I just love that creamy tartness. This frozen treat was indeed pleasantly tart yet just sweet enough to make for a proper dessert. The best part though was the color! It turned out the most gorgeous shade of soft, peachy pink.

Making frozen yogurt is practically the easiest thing ever. If you haven't done it yet, I do encourage you to give it a try. All you need is some fresh pureed fruit or juice, some strained yogurt, a little sweetener, and an ice cream freezer. 30 minutes later.... Voila!

Blood Orange Frozen Yogurt:

yields 1 quart

21 oz plain Greek yogurt (I used Fage 2%)

3/4 cup freshly squeezed blood orange juice, strained

2 TB agave nectar (or liquid honey)

1/4 tsp sea salt

1 TB Grand Marnier (or Cointreau or Campari)

1) In a blender, whiz together all of the ingredients until combined. Pour into an ice cream freezer and churn according to manufacturers instructions.

*Note- Frozen yogurt is best eaten soon after it's churned for best texture. If you do decide to store it in the freezer, just make sure you give it at least 30 minutes on the counter before serving.

Quiche with Shiitake, Scallions & Favas

I make quiche quite a lot in my house. I know I've said this before, but it really is such a great way to use up all the vegetable stragglers lingering in your crisper, the bits of cheese, the last few eggs... And, if you make your own pastry, always make a double batch so you have one round in the freezer, ready to go for moments such as these when you want to whip up a quiche for dinner with minimal fuss.

I recently read a recipe where the milk was addd to the vegetables while they cooked, reducing the milk slightly and infusing it with the flavor of the simmering veggies. I thought this was a brilliant idea and one I'd never thought of. Usually, I just whisk the milk and eggs together, stir in the cooked veggies and then put everything right into the crust. This method intrigued me so I thought I'd adapt it to some of my favorite vegetables in season right now.

This quiche would be positively divine with fresh morels. I couldn't find them so I used shiitake instead. I also decided to make a puree of fresh fava beans and spread that in the bottom of the crust, a fava 'pesto' of sorts. A few fresh scallions, a couple of farm eggs, and a little grated cheese (I used gruyere), and you're all set for a positively delicious and impressive dinner.

For the quiche:

Yields 1, 9" quiche:

9 oz Pate Brisee (see below)

flour for dusting

1 TB olive oil

6 scallions, white and light green parts only, thinly sliced

1/2 # fresh shiitake mushrooms, thinly sliced

1/4 cup fresh fava bean puree (see below)

3/4 cup whole milk

1/2 cup heavy cream

1 tsp sea salt

1/2 tsp freshly ground black pepper

3 large eggs

1/2 cup grated Gruyere cheese

1) Preheat the oven to 350 degrees. On a well floured board, roll out the pate brisee to 9" diameter x 1/4" thick. Press into a 9" tart pan with a removable bottom. Press a piece of parchment firmly into the bottm of the crust and fill with dried beans or pie weights to weigh down the crust when pre-baking. Bake for 10-12 minutes until the crust is very light golden brown. Remove the parchment and the weights.

2) Meanwhile, heat the olive oil in a saute pan over medium high heat. Add the scallions and cook for 1 minute. Add the mushrooms, salt & pepper and continue cooking until the mushrooms are tender, about 3-5 minutes longer. Add the milk and cream and simmer the mixture together until the milk reduces slightly, about 5 minutes more.

3) Whisk the eggs together in a medium bowl. When the vegetable-milk-cream mixture is slightly cooled, whisk that into the eggs. Add the cheese and stir to combine. Spread the 1/4 cup of fava been puree into the bottom of the pre-baked crust. Then, pour the custard-vegetable mixture into the crust and return it to the oven. Bake for 25-30 minutes until the custard is set and the quiche is golden brown. Cool to just warm or room temperature before serving.

For the Pate Brisee:

Yields 20 oz

1 1/2 cups brown rice flour
1/2 cup quinoa flour
1/4 cup tapioca flour

1/2 cup cold butter, cut into 1" pieces

1 tsp sea salt
1/2 tsp xanthan gum
1 TB sugar

3 TB ice water

1) In a food processor, pulse together the flours, xanthan, sugar and salt. Add the butter cubes and pulse until the mixture resembles coarse meal. Stream in the water, 1 TB at a time, and continue pulsing, until the dough just comes together.

2) Turn out the dough onto a well floured board and finish kneading, until dough holds together. Pat out into 2 discs, about 10 ounces each. Wrap discs tightly in plastic wrap. Refrigerate at least 1 hour before using, or freeze up to 3 months. Defrost overnight in the refrigerator before using.

For the Fava Puree:

Yields 1 cup

1 1/2 # fresh fava beans

1/4 cup freshly grated Parmigiano Reggiano cheese

1 TB plus 1/2 tsp sea salt

1/4 tsp black pepper

2 TB olive oil

1) Bring a small pot of water to a boil. Add the 1 TB salt and return to a simmer. Have a bowl of ice water at the ready. Prepare the fava beans by removing the beans from the pod. Add the shelled favas to the simmering water and blanch until bright green and just tender, about 1 minute. Immediately stop the cooking process by shocking the favas in the ice water bath.

2) Once the fava beans are cool enough to handle, remove the outer skin, reserving just the bright green legume inside.

3) Add the prepared favas, the 1/2 tsp salt & the black pepper to a food processor. Pulse to combine. With the machine running, stream in the olive oil. Remove the mixture to a small bowl and stir in the Parmesan cheese.

Fresh Lime Tart

I've been lucky enough to have a bumper crop of the most beautiful heirloom limes this past winter. I've had the tree for years and every season it produces a few delicious treasures. This year the tree was absolutely laden with fruit, which lasted for months and months, harvesting a few every day or two. The limes are 'Bearss' variety and have bright yellow skin with green flesh. They're super juicy and their flavor is distinctly tart and limey yet sweeter than the typical persian limes. I've been harvesting since last November and just this morning plucked my last six limes of the season.

I thought I should honor their bounty and use 'the last of the last' for something special. So, I decided to make a version of Martha's easy Key Lime Tart. It's so simple and quick, you could make this for dessert on any weeknight. I'm offering an alternate to using the condensed milk in the recipe that still maintains both the right texture and the good balance of sweet-tartness. However, I'll admit it's pretty delicious as is. The color of this tart is so vibrant that it really needs no adornments. Or, you could serve it with a few sliced strawberries or a twirl of candied lime zest if you'd like.

Give this one a try. I think it will quickly become a 'go to' recipe for you. I know it will continue to be for me!

Fresh Lime Tart:

Yields 1, 9" tart

10 amaranth 'graham' style crackers (standard 2 1/2 x5" crackers)

3 TB unsalted butter, melted

4 egg yolks

1/2 cup sugar

3/4 cup fresh lime juice

2 TB lime zest (from 2-3 limes)

1, 14 oz can sweetened condensed milk (or 1 1/4 cups heavy cream plus 3 TB agave nectar)

1/2 tsp salt

1) Preheat the oven to 350 degrees . Line a baking sheet with foil. Have a 9" tart pan with a removable bottom ready.

2) In a food processor, grind the amaranth crackers to fine crumbs. Add the melted butter until combined. Press the graham cracker mixture into the tart pan. I find pressing the crumbs in with the back of a measuring cup, making sure to press firmly where the bottom meets the sides, works well for me. Bake the crust until just golden brown, about 10 minutes.

3) Meanwhile, in a large bowl combine the sugar, egg yolks, lime zest, lime juice, salt, and sweetened condensed milk. Whisk to combine. Pour the mixture into the par baked crust (warm is just fine). Bake until the filling is just set, about 20-25 minutes.

4) Cool completely at room temperature then refrigerate until chilled, at least 2 hours. You can also make this a day ahead and chill overnight. To store longer, cover loosely with plastic wrap.

*photo from Sunset Magazine

Roasted Tomatoes with Quinoa Stuffing

This past week was the first appearance of gorgeous looking tomatoes at my Farmers Market. No, they're not heirloom varieties yet, just cluster vine tomatoes for now. However, they were beautiful; so red and plump! After seeing the queue at the tomato booth, I'm thinking I should abandon this baking career and go into early season tomato farming. Shoppers were lined up 20 deep for these beauties. As lovely as they looked, I was still skeptical about flavor. It is only early April after all. To my delght they they were incredibly sweet and flavorful. They also just happened to be the perfect size and shape for stuffing.

I decided to fill them with a quinoa and vegetable mixture including spring onions, chard, zucchini, and pine nuts. I also added Piave cheese to the filling which I love for its intensity and nuttiness. Piave is a hard, cow's milk cheese from the northern Veneto region of Italy. If you can't find Piave, you can substitute a good quality Asiago or Parmigiano here.

I would highly recommend you give this recipe a try. It's really easy and delicious. Even with the quinoa filling though, we did find them to be a little light as a main course. However, they would be great alongside any simply grilled protein or with a hearty side salad like my Spring Panzanella. To maintain the shape of the tomatoes while roasting be sure to really pack the filling inside which sort of props up the sides while they bake.

Roasted Tomatoes with Quinoa Stuffing:

Yields 8 servings as a side dish, 4 as a main course

8 medium vine ripened tomatoes

1 cup quinoa, rinsed

2 cups vegetable stock

3 medium spring onions, diced into 1" pieces

1/4 cup pine nuts, toasted

1 medium bunch chard, stems removed, and roughly chopped

1 medium zucchini, diced into 1" pieces

1 TB fresh oregano, minced

1 tsp red pepper flakes

5 TB olive oil

1/2 cup Piave cheese, grated (or Asiago)

sea salt & freshly ground black pepper

1) Preheat the oven to 375 degrees. Drizzle the bottom of a 9x13" baking dish with olive oil.

2) In a small saucepan, combine the vegetable stock and quinoa and bring to a boil. Reduce the heat to medium low and simmer until the quinoa is fully cooked, about 15 minutes.

3) Meanwhile, heat 2 TB olive oil in a saute pan. Add the spring onions and the zucchini and cook until just softened, about 3 minutes. Add the chard, oregano, red pepper flakes, salt & pepper and continue cooking until the chard is wilted and the vegetables are tender, about 2-3 minutes more. Combine the cooked quinoa, the vegetables, the grated Piave, and the toasted pine nuts in a large bowl. Stir to combine and season with salt & pepper to taste.

4) To prepare the tomatoes, slice off the tops and reserve. Hollow out the cavities with a paring knife. Scoop out the seeds and the ribs, and discard. Fill each hollow tomato with 1/4 - 1/3 cup of quinoa filling, depending on the size of the tomato. Repeat with all 8 tomatoes and place in the prepared baking dish. Place the reserved tops back on the filled tomatoes and drizzle with olive oil.

5) Cover the baking dish tightly with foil and bake until tomato skin is blistered and tomatoes are tender, yet still hold their shape, about 25-35 minutes. Cool slightly before serving.

Roasted Potato Salad

I'm a fan of potato salad but not those heavy, mayonnaise laden versions of decades past. I prefer a potato salad that highlights the flavors of the simple ingredients it contains and is dressed with a fresh lemon vinaigrette. The fact that it's dairy free (aside from the shaved cheese on top) also means it's a perfect thing to take along for a picnic or to set out at any BBQ.

Here, I'm roasting fingerling potatoes and asparagus. I've tossed in some kalamata olives and shaved a bit of P'tit Basque, a flavorful sheep's milk cheese from France, on top. The salad is tossed in a lemon & Dijon mustard vinaigrette. Serve this for a light lunch with salad greens or alongside any grilled protein for a more substantial meal.

For the salad:

Yields about 5 cups

1# medium fingerling potatoes, sliced crosswise into 1" rounds

1 medium bunch asparagus, stalks peeled and trimmed, cut into 1 1/2" pieces

1/4 cup kalamata olives, pitted and halved

1 oz P'tit Basque cheese or similar sheep's milk cheese, thinly shaved

1 TB Dijon mustard

1 TB fresh lemon juice

2 TB fresh parsley, chopped

2 TB extra virgin olive oil

sea salt & freshly ground black pepper to taste

1) Preheat the oven to 400 degrees. Line a baking sheet with parchment (or foil). Place the sliced potatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast until tender, about 30 minutes. Set aside to cool.

2) On a separate lined sheet pan, place the asparagus in a single layer. Drizzle with olive oil and sprinkle with salt & pepper. Roast until just tender but still bright green, about 15 minutes.

3) While the vegetables are roasting, in a large bowl combine the Dijon mustard, lemon juice, extra virgin olive oil, salt & pepper. Whisk together to emulsify. Stir in the parsley. Set aside.

4) Once the vegetables are cool enough to handle but still a bit warm, toss them in the dressing. Add in the kalamata olives and toss together. Place in a large serving bowl and shave the sheep's milk cheese over top. Serve warm or at room temperature. Enjoy!

Vegetable & Goat Cheese Enchiladas

I'm a native Californian and homemade Mexican food like this is my idea of comfort food. I get a little jittery when it's been more than a week or two without some sort of mexican meal, a fish taco, or at the very least a good margarita.

Tonight's dinner is a zesty & festive way to start the week. Everyone loves enchiladas and the options for fillings are infinite. I sometimes find them a tad too cheesy and heavy however, so here I opt for a lighter cheese and lots of fresh veggies inside.

I'm using fresh goat cheese and a mix of asparagus, zucchini, and chard. It's Monday and I don't have time to make my own chile sauce or my own tortillas (this is dinner tonight after all, not dinner next week!). I just use a good quality canned version from my local market. With this filling I prefer a mild red chile sauce that's savory but doesn't overwhelm the freshness of the veggies inside.

You can bake this simple casserole off ahead of time and reheat in the oven whenever you're ready for dinner. It also freezes well and after it's baked can go straight from the freezer to the oven for reheating.

Spring Vegetable Enchiladas:

Yields 12

1 medium yellow onion, thinly sliced

1 clove garlic, finely minced

2 medium zucchini, diced in 1" pieces

1 bunch asparagus, stalks peeled and trimmed, cut into 1" pieces

1 bunch swiss chard, ribs and stems removed, roughly chopped

5 oz fresh goat cheese (I like Laura Chenel's chevre or similar)

2 TB freshly grated Parmesan cheese

2, 15 oz cans mild red chile sauce (I like Hain mild enchilada sauce)

12 corn tortillas

1 tsp ground cumin

1/2 tsp dried oregano

1/8 tsp cinnamon

1 tsp mild chile powder

1 tsp sea salt

1/2 tsp freshly ground black pepper

1) Preheat the oven to 375 degrees. In a 9x13" baking dish, pour about 1 cup of chile sauce, enough to cover the bottom of the dish completely.

2) Heat 1 TB olive oil in a saute pan over medium high heat. Add the onion and saute until translucent, about 2-3 minutes. Add the garlic the spices (cumin through black pepper) and stir constantly until spices are fragrant and toasted, about 1 minute. Add the zucchini & asparagus and saute until just tender and bright green, about 3-5 minutes longer. Add the chard and toss until wilted. Set aside until cool enough to handle.

3) Crumble the goat cheese into bite size pieces and set aside. In a microwave, soften the corn tortillas by heating them inside their sealed bag for 20-30 seconds.

4) Place about 2 TB of filling and 1 TB of cheese inside each corn tortilla and roll it tightly to enclose everything inside. Line the parcels up tightly together in the baking pan. Pour the remaining sauce over the enchiladas, making sure to cover the top of each. Sprinkle the remaining goat cheese and the 2 TB parmesan cheese over top. Butter (or oil) a piece of foil and fit it tightly over top. Place the whole casserole in the oven and cook until the sauce is bubbly, the cheese is melted, and the enchiladas are heated through, about 35-40 minutes.

5) Allow to cool at least 10 minutes before plating. Serve with a dollop of sour cream, a sprinkling of chopped fresh cilantro, and a side salad. Enjoy!!