Jalapeño Corn Dip

This tastes suspiciously, surprisingly similar to the dip make with Velveeta and Ro-tel. Ro-tel would probably be quite good here, though it would create more of a salsa than a dip. Either way, this is SO good and is a nice way to avoid plastic cheese without sacrificing the general spirit of party food.

jalapeno dip
• 1 can creamed corn
• 2 Jalapeño peppers, minced
• 2 T minced onion
• 1/4 can black beans
• 1/2 c cheese (cheddar, monterey jack, Italian mix)
• 1 T sour cream

1. Over low heat, combine ingredients. Mix until warm, adding more of whichever ingredients you’d like to add. More jalapeños for spice, more cheese if you’re dangerous that way–whatever is most delicious :)
2. Serve with homemade corn tortilla chips* and a smorgasboard of Tex-Mex creations

*(Just cut a corn tortilla and fry in vegetable oil for a few seconds. Dry on a paper towel, then add sea salt. Wheat flour tortillas are good too, for a smoother flavor)

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Enchiladas

enchiladas

Enchilada Sauce
4 dried chili peppers, crushed or 2 fresh chili peppers, sliced
3 T – 1 mini can tomato paste or a few crushed/diced tomatoes
1 T minced or diced onion
2 T olive oil
1 T vegetable stock
1 – 4 cups water
1 T Adobo seasoning
1 T garlic powder or 1 medium garlic clove, minced with plane grater
1 tsp each cayenne pepper, cumin, cilantro
1/2 tsp each oregano, salt

1. Over medium low heat in small saucepan, heat chili peppers in olive oil. Stir occasionally, and if using fresh chili peppers, mash a bit as they soften. Add onion and allow to heat for 5 – 10  minutes.

2. Add vegetable stock, tomatoes or tomato paste, 1 cup water, and seasonings. Continue to heat and stir for 10 – 15 minutes. If pressed for time, heat vegetables for enchilada filling in separate sauté pan.

3. Add more water until desired thickness is reached. Use for enchiladas and store extra in refrigerator for enhancing rice, tacos, or salsa.

Filling
1 can or cup White Beans, lightly mashed
1 1/2 cup Grated Cheddar Cheese
1 Green Pepper
1 small yellow Onion
1 – 2 cups Enchilada Sauce
Rice (optional)

Preparation:

1. Lightly coat square casserole dish with sauce. Add filling to tortilla (technically, it is good to use corn tortillas but I find flour tortillas easier to manipulate) in stripe down the center, and fold over both sides. Put fold-side-down in pan. Line up as many enchiladas in a row (5 or 6) until pan is full.

2. Pour sauce over enchiladas and sprinkle extra cheese on top.

3. Cover with foil and bake at 350 degrees for 1 hour, or 400 degrees for 1/2 hour. You can also soften peppers and onion in a sauté pan beforehand and reduce cooktime significantly-that way you will only have to wait for cheese to melt.

4. Garnish with Parsley

Rice
1 c Brown Rice
1 packet Sazon Goya
1/2 c Lentils
1/2 c Onion

1. Cook rice and lentils in rice cooker.

2. After 10 minutes, add diced onion and Sazon Goya. Mix.

3. Serve with enchiladas. If using rice for enchilada filling, start rice cooker before making the enchilada sauce.

Fresh Tortilla Chips
5 – 10 corn tortillas
2 – 3 T vegetable oil
sea salt

1. Heat oil in pan with small surface area over medium heat. You will need enough to submerge a tortilla, about 1 cm.

2. Cut tortillas in half. Stack both halves on top of one another and cut into triangles.

3. When oil is hot, submerge tortillas and allow to harden. If using very shallow oil, flip at least once. Remove with tongs and allow to dry on paper towel or cooling rack.

4. Sprinkle with sea salt and/or other spices and serve.

Vegetarian Tacos

Tacos

• quinoa
• black beans & onion
• avocado
• plain Greek yogurt
• lettuce
• Sazon Goya, lemon, salt & pepper, garlic powder, Adobo seasoning
• tortillas

1. Boil 1c water, add about 2/3c rinsed quinoa, simmer covered for 15 minutes. Add dash Sazon Goya and squeeze of lemon, cover and simmer for like 5 minutes stirring occasionally
2. Cook 1 can (or 1 cup soaked &) rinsed black beans and 1/2 onion on stovetop over medium heat. Spice with rest/most of Sazon Goya packet, Adobo seasoning, juice from about 1/2 a lemon, s&p, and garlic powder
3. Mix about 1/4c (or whatever) yogurt with remaining juice from lemon 4. Assemble on tiny soft taco shells with a few slices avocado and lots of iceberg lettuce