If you thought you liked refried beans and cheddar, wait until you taste these tortillas stuffed with goat cheese and topped with black bean sauce. (Literally, “enfrijolada” means “beaned,” but “prepared with a bean sauce” gets the idea across better.)

12 ounces fresh goat cheese, at room temperature
1 tablespoon chopped fresh epazote or cilantro or 2 teaspoons dried epazote
4 scallions, including green part, chopped
salt to taste
1/2 cup vegetable oil
8 corn tortillas
2 cups black bean sauce, heated (recipe below)
1 cup pineapple pico (recipe below)
4 fresh cilantro sprigs

Preheat oven to 325 degrees. In a small bowl combine the goat cheese, epazote or cilantro, and scallions. Stir well, season with salt, and set aside.

In a medium skillet heat the vegetable oil over medium heat. When the oil is hot but not smoking, cook the tortillas in it one by one for 10 to 15 seconds on each side or until soft. Drain on paper towels.

Divide the goat cheese mixture evenly among the tortillas, roll them up, and place seam side down in a greased baking pan. Bake for 5 minutes or until the cheese is soft. Serve topped with black bean sauce and garnished with pineapple pico and cilantro sprigs. Makes 8 enfrijoladas.

Recipes from Nuevo Tex-Mex: Festive New Recipes From Just North of the Border by David Garrido and Robb Walsh. Published by Chronicle Books, 1998, $19.95.