Recipe originally published on September 28th, 2012. Last updated on September 20th, 2015.
I am always fascinated by my changing taste. There are so many foods I love now but as a child, I wouldn’t have touched with a ten foot pole. Looking back, I was an extremely picky eater. Then again, I was also a fast food junky at an early age. I was particularly fussy when it came to cheese. Mozzarella and cheddar, both highly processed single servings were what I was after in terms of cheese. Anything else seemed too far fetched. I think the day I realized Parmesan came in giant wheels and not plastic bottles was a game changer.
I have a very vivid memory when my family and I were at a local Mexican restaurant. For one reason or another, I had left my comfort zone of chicken strips and fries (believe it or not, there was a day when I wouldn’t eat Mexican), and I had ordered tacos. The tacos arrived with this white cheese on top and I began to question my order, wondering if it was too late to turn back.
My father took one look at my tacos and managed to aid my paranoia with one sentence, “you know that cheese it actually goat cheese, right?”
I freaked out, even with my mom trying to reassure me that the cheese on my tacos was in fact shredded mozzarella (which it was, my dad liked to tease me). To my younger self, the thought of anything goat cheese related sent me running to the hills. For years after that experience I questioned every cheese on my plate. I wasn’t going to be fooled again. Fast forward to now and you will find me adding goat cheese to almost everything. I find that goat cheese pairs well with a lot of the dishes I make and I often have to stop myself because I forget not everyone loves it like I do.
The post Black Bean Tostadas with Chipotle Butternut Squash appeared first on Naturally Ella.