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.

Alright, how are you guys doing today? I'm Troy Gart from TAG Restaurant and I have here Mr. Robert from Mortgage Academy at National Jewish Health and today we're going to be cooking black bean and cheese enchiladas with fresh garden vegetables. That sound good? Yup. I'm hungry already. Here at TAG Restaurant Group, we're super excited to be raising money and awareness for the Mortgage Academy at National Jewish Health through our awesome eat, drink, and donate campaign. Mortgage Academy is a free school for kids kindergarten through eight who have been diagnosed with chronic illness. Mortgage Academy provides these students with the health care and academic support they need to thrive. We are proud to provide a real-life example that teaches the importance of healthy eating with fresh foods. We can take any type of vegetables we want. I like cauliflower, I like the color, it's got a good flavor to it. You help your mom or dad cook at home? Yeah. What's your favorite thing to cook at home? My favorite thing to cook is breakfast. Breakfast, me too. So this is a summer squash I got from our garden. So you just want to cut that rough a little bit. Yeah, I'm gonna show you a trick for that. So what I like to do is kind of hold it like this and you kind of rock it. Alright, we have some bell pepper right from the garden. Awesome. Throw that right in there. We just take a little bit of olive oil. We're just gonna put that right in there with our vegetables. Do you like cilantro? Yeah. You do? Throw that right in there. Now we want to just fold this up. We're gonna throw it in the oven for about 20 minutes. That's gonna go on top of our enchiladas. So we have some tortillas here. You put them in a hot pan and this gets them a little bit soft so we can roll them. You're a pro already, huh? We need to make our sauce to go over the enchiladas. We have a couple tomatoes. That looks good. Next we're gonna get a little bit of onion. I like just a little bit of garlic in there. A little bit of cilantro. You want to squeeze a little bit of olive oil in there. Next you want to fold that up so we can throw it in the oven. Now we're gonna get our tortillas. They're nice and soft. Remember how hard they were in the beginning, right? You like cheddar cheese? Mm-hmm. Put a little cheddar cheese on there. A little bit of jack cheese. You know, you can buy a can of beans at the store and just blend it up with a little bit of water and salt and pepper. We're just gonna put a little bit on there and we're gonna roll it up. Put it right in there like that. Alright, so that looks great. Why don't you put a little bit more cheese on top of there so we can melt it all. We're gonna put this in our oven for about five minutes so it all melts together. Awesome, right there. Now they're really hot. We need to be careful, but we're gonna open this up and now they're all nice and roasted and soft. So what we're gonna do is put that in a blender. Here's our sauce. Wow, look at those nice vegetables, huh? Looks good. Nice and roasted. Let's try that. It's hot. Smells good. Dang, Robert! That looks pretty good, huh? So why don't you put some of that sauce on there. Nice. Put some of your vegetables on there. Looking good. You ready to taste some bean and cheese enchiladas? That's really good. Pretty good? Be sure to stop by our campaign to help us raise a lot of money for Mortgage Academy and help kids like Mr. Robert here, right? Yep. And we'll see you guys soon.

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.

To recognize Chef Troy’s generosity, students recently dedicated the school’s garden in his name. Learn more about the Guard Garden.

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Black Bean & Cheese Enchiladas with Roasted Vegetables

Thanks to Denver Chef Troy Guard and the TAG Restaurant Group 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: