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  • Writer's pictureJalpa Merchant


Updated: Apr 14, 2021

When French food blends with Mexican food it creates “Ina’s Fusion Cooking” because that’s what these enchiladas represents! Goat Cheese and White Cheddar are unusual ingredients but they just go quite well together with spicy red sauce and flour tortillas! Living in California girl and have eaten tons of saucy-spicy authentic enchiladas. It’s was an eyebrow raising experience reading the recipe with goat cheese in it. So far I have trusted every Ina recipe - so with that faith, I dived right in! I also have a mission to convert her recipe meatless, so here we go -

The filling - Sauté in oil some sliced veggies - (2 yellow squash and 1 zucchini with onion, garlic and chopped cilantro). Sauté till the veggies are crisp and tender. Remove them in a small mixing bowl to cool.

In the same pan heat black beans with 2 Tablespoons of water and heat through. Add goat cheese and some cheese. Mix and transfer to the bowl with the veggies.

The sauce - I followed the recipe- big mistake as my chili powder was so spicy. Recipe calls for 1 TBSP....OMG spicccy! Start with 1/3 tsp. Taste and add more if needed. I had to add one more cup of crushed tomatoes and 1 tsp more of cumin to mellow out the heat. I followed the recipe from this point.


Book: Modern Comforts


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