Veggie Enchiladas

Serves: 3

Ingredients:
12 corn tortillas, minimal ingredients and preservative free
Mexican Blend Cheese
Homemade Black Beans
Homemade Jalapeños
 1 can of La Victoria Enchilada Sauce
1 Green, Yellow or Red Bellpepper, finely diced
1 Small Squash, finely diced
1/2 large Yellow Onion, finely diced
5-6 Button Mushrooms, finely diced
Frozen Roasted Corn
Salt, to taste
Black Pepper, to taste
Salsa
Sour Cream
Homemade Guacamole

Preparation:
1. Prepare the vegetable mixture as follows - warm cooking oil in an iron skillet. When warm, add onions. Let the onions cook for 1 minute, then add squash, Bellpepper, Frozen Corn and mushrooms. Allow them to cook until the are soft, yet slightly crunchy. Add salt and black pepper to taste.

 2. Do not prepare the enchiladas until you are ready to eat, otherwise the Enchilada sauce will become dry.

 3. Place a layer of enchilada sauce on the bottom of the baking pan.

4. When ready, warm the oven to 350 degrees. Place some oil on a pan and warm one tortilla at a time until soft. Transfer the tortilla onto a plate. Add a small amount of cheese, beans and the vegetable mixture. Roll the tortilla closed and place in the baking pan. Repeat this with all 12 tortillas, or however many will fit in the baking tray.

 5. Place enchilada sauce over all the rolled tortillas until they are completely covered with sauce, do not leave any area uncovered or it will get too dry.

 6. Top with cheese and any remaining veggie mixture and/or beans. 

7. Bake at 350 temperature for 15-20 minutes. Serve warm with guacamole, beans, salsa and sour cream!

Homemade Yogurt

You will stop buying yogurt from the store once you realize how easy it is to make your own at home! This can be done through the commercials of any 1/2 hour TV Show, it's that simple. And there is nothing better than food made by your own hands, with your love and good thoughts!! It helps that you will also know exactly what went into this food, and they are all words you can actually say and easily articulate ;)

Ingredients: 1 Tbsp Previous Homemade Yogurt (Or Store-bought)
Milk (preferably Organic, Pasteurized, Grass-Fed, Delivered in a Glass Bottle) How much milk to use is up to you. It depends on how much you want to make to last you approximately 1 week.

Preparation: Warm Milk in a pot over medium heat until just boiling. You will see it starting to froth on the outer rim of the pot. Once you reach this point, turn the heat off and allow the milk to cool. When you are able to place your pinki in the milk and keep it there for 4-5 seconds, you have the milk at the correct temperature and ready to transfer. First remove the cream from the milk and then transfer it into the bowl that it will stay in for the week. Once transferred, add the tablespoon of yogurt to the milk. Do not stir. Place the whole bowl in a warm area (microwave/oven) for 5-6 hours, covered. Remove and refrigerate. Enjoy!