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.
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
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
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
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.