Black Bean Malco’s Enchiladas

Makes 48 appetizer servings. Recipe is by Malcolm Young, of Baton Rouge.

½ large sweet onion, chopped

4 cloves garlic, chopped

Corn oil

2 (141/2-ounce) cans black beans

1/2 teaspoon chopped cilantro

½ teaspoon cumin

1 teaspoon brandy

Salt and pepper, to taste

24 (8-inch) corn tortillas

2 cloves garlic, chopped

8 ounces (1/2 jar) Malco’s Magnificent Salsa

8 ounces goat cheese

8 ounces feta cheese, crumbled

1. Sauté onion and 4 cloves garlic in 1 teaspoon oil for 1 minute. Add black beans, cilantro, cumin, brandy, salt and pepper.

2. In a separate pan, cook each tortilla in additional hot oil with remaining chopped garlic, turning once, for about a minute per side. Place tortillas in a brown paper sack.

3. To prepare enchiladas: Heat salsa in a separate skillet and dip each tortilla into the salsa, generously coating both sides. Fill each tortilla with 2 heaping teaspoons of the bean mixture and a dollop of the goat cheese. Roll up and place in a greased oven-proof glass dish. Cover with the feta and bake at 325 F for 35 to 40 minutes.

4. Cut enchiladas in half and serve with Malco’s as a dipping sauce.