Cooking with Troy: Robert Makes Black Bean & Cheese Enchiladas with Roasted Vegetables


Troy Guard, chef/owner of TAG Restaurant Group, works with Morgridge Academy student Robert to create Black Bean & Cheese Enchiladas with Roasted Vegetables.


 

 

 

Troy Guard, chef/owner of TAG Restaurant Group, has made it his mission to help chronically ill students at Morgridge Academy learn about why healthy food is important for growing bodies. Through a series of Cooking with Troy videos featuring Morgridge Academy students, he shares his passion for cooking with fresh garden produce.

He also created the Eat. Drink. Donate. campaign to raise critical funds and awareness for the school. During the campaign, TAG Restaurant Group customers will have the option to add a donation to their bill, and on the first Tuesday of the month, 15 percent of all sales will be donated to the school. The Eat. Drink. Donate. campaign rotates monthly at Troy Guard’s family of restaurants.

Click here for details. To recognize Chef Troy’s generosity, students recently dedicated the school’s garden in his name. Learn more about the Guard Garden.           
Shop to Support

 

Recipe: Robert Makes Black Bean & Cheese Enchiladas with Roasted Vegetables

Thanks to Denver Chef Troy Guard and the for sharing this delicious recipe. Served with squash, cauliflower and cilantro, these black bean enchiladas are a delicious meal for Meatless Monday!

Enchiladas

Ingredients:

3 corn tortillas

1 cup Monterey Jack cheese

½ cup cheddar cheese

2 cups black beans, pureed

3 sprigs cilantro, rough cut

Method:

  • Preheat oven to 350 degrees.
  • Divide and place all ingredients in each tortilla. Roll tortillas up and place in a baking pan.
  • Place fresh salsa over enchiladas and bake at 350 degrees F for 10 minutes.

 

Salsa

Ingredients:
2 cups tomato

1 clove garlic

½ cup onion

3 sprigs cilantro, rough chop

½ piece jalapeno (if you like heat)

Sprinkle with salt and pepper

 

Roasted Vegetables

Ingredients:
1 zucchini, rough chop

1 squash, rough chop

1 cup cauliflower, rough chop

3 sprigs cilantro, rough chop

1 tbsp. olive oil

Sprinkle with salt and pepper

 

Method:

  • Place all ingredients in bowl, season, then place in foil, cook in oven 20 minutes at 350 degrees.
  • Place on top of the enchiladas.

 

Enjoy!

 


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