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!

Avocado Cheese Tortilla Snacks

Serves: 1

Ingredients:
2-3 Corn Tortillas (Ingredients should be Corn, Water, Trace of Lime ONLY!)
1 Avocado, cubed
Shredded Monterey Jack Cheese
Tapatilo Sauce
Salt
Pepper
Chipotle Sauce (Optional)

Method:
1. Warm Tortilla on a pan, about 10-15 seconds on each side. Keep heat on low.
2. Place a handful of cheese on the tortilla and let it warm until melted. Now remove the tortilla off the pan and place onto a plate.
3. Add cubed avocado.
4. Season with salt, pepper and tapatilo sauce as desired.

 It's a great healthy snack when things are busy and chaotic!

Roasted Sweet Potato & Black Bean Tacos

This dish is a gem I found in the Oprah Magazine and was a hit with my entire family! I have just made one minor change in encouraging the use of organic, minimal ingredient whole wheat tortillas. I also added my recipe for a-mazing black beans to accompany the dish, and topped our tacos with avocado!!

Serves: 4

Ingredients:

Soft Yellow Tortillas (Organic with minimal ingredients)

1 cup Black Beans, cooked

1 Yellow Onion, diced

1 Poblano Pepper (or Green Bellpepper), chopped

2-3 Cloves Garlic, chopped

2 cups Oaxaca or Monterey Jack Cheese

Chipotle Sauce (recipe follows)

Salsa or Pico De Gallo

1 medium sized Orange Sweet Potato, diced in 1/2 inch cubes

Olive Oil

Salt, Black Pepper

Method: 

1. Preheat oven to 400 degrees. In a cast iron skillet (or other heavy ovenproof skillet), saute onion & poblano chili/green pepper. Cook until lightly caramelized. Stir in garlic and salt. 

2. On the side, mix the sweet potato, some olive oil and salt. Cook this in a separate iron skillet until tender. Then add to ingredients in step #1.
3. Place the skillet in the oven (make sure it is overproof!) and cook on ROAST for 15 minutes. Once out of the oven, stir in the black beans and black pepper. 

Tortillas dorado is a Meixcan style of taco that involves toasting cheese-topped tortillas in a skillet before serving. Here's how you prepare the tortillas: Heat a frying pan over medium-high heat. Brush 1 side of the tortilla lightly with oil and place oil side down in pan. Scatter a generous spoonful of cheese over center of tortilla and cook until the cheese is melted and the tortilla is lightly golden on the bottom side. The tortilla should still be flexible. Place on a place and repeat the same way for as many tortillas as you would like to eat! When finished, lightly oil a piece of foil and use it to cover tortillas.

Once the tortillas are ready - top each one with the sweet potato mixture, some avocado (optional) and a drizzle of the chipotle sauce. Add salsa/pico de gallo if desired.

[Chipotle Sauce: Blend together the following ingredients until smooth - 7oz chipotles in adobo sauce, 3/4 cup mayonnaise, juice of 1 lime and salt).

* Black Beans: For additional flavor, try the following when cooking the black beans - add 1/2 tsp cumin, salt (to taste), 2 cloves finely diced garlic and approximately 1 tbsp jalapeno juice (from store-bought jar of jalapenos).