Thank-you EnchiladasPosted: August 27, 2011
Nothing says thank-you like an enchilada. My parents are super supportive of everything I do, so I decided to thank them by making some enchiladas.
Here’s how to say thank you with a mexican classic:
For the sauce adapted from here:
1 tsp canola oil
1/4 onion finely chopped
3 cloves garlic minced
3 tbsp chili powder
2 tsp ground cumin
2 tsp sugar
1 cup tomato sauce (I used leftover pizza sauce but any tomato based sauce will do)
3/4 cup water
salt & pepper
For the filling:
1/4 onion chopped
2 sweet potatoes chopped into bite sized cubes and boiled until soft
1 1/2 cups cooked beans (I used pinto beans but kidney or black beans would be delicious)
1 jalapeno pepper minced
4 stalks chard chopped- fresh from the garden! (you can also use a few handfuls of spinach)
1 tbsp chili powder
1 tsp ground cumin
1/2 cup prepared enchilada sauce
sprinkling of Monterey jack cheese (optional)
6 small whole wheat tortilla wraps
For the oh-so-fresh avocado sauce:
1 soft avocado
1/2 tsp chilli flakes
3 tbsp lemon juice
1. Preheat oven to 450F. Prepare the sauce by sauteing onions and garlic in the oil until onions are soft. Then add spices and sugar to coat onions. Next add the remaining ingredients and let simmer until it reaches a think consistency. Set aside.
2. Prepare the filling by sauteing the onion until soft then adding remaining veggies, spices and sauce. Cook covered until vegetables are thoroughly cooked.
3. Soften tortilla wraps in microwave until soft and flexible. Set on plate and fill each wrap with 1/3 cup filling mixture. Roll wraps and place in baking dish seam side down. Repeat until you have 6 little wraps sleeping in your baking dish.
4. Cover your little enchilada babies with the remaining sauce and top with remaining filling mixture and cheese if desired.
5. Bake for 10 minutes covered with tim foil, then remove cover and bake for another 5 minutes.
6. Prepare avocado sauce by mixing all ingredients in a bowl and mashing with a fork. Now serve it all up.