Erin's Enchiladas

My method of cooking involves putting as many veggies in the recipe as possible. Keep that in mind with this Enchilada recipe... lots of Taquerias will put in a couple of onions, or maybe a chile or two but very few will add as many Fajita Vegetables as I like to do.

Enchilada Sauce (from a can, or from my recipe)
Tortillas (8-12)
Cheese
Beans
Vegetables
Meat

Garnish: Sour Cream, Hot Sauce, Salsa, Avocado, Cilantro

Cook beans, vegetables, and any meat (chicken, pork, or beef are traditional) on the stove. Preheat the oven to 350 F or 175 C
In a 9x13 in baking pan put tortillas with beans, veggies, and meat mixture. (Roll each tortilla and put as many in the pan as you can). Drizzle each tortilla with Enchilada Sauce and Cheese.

Bake 20 minutes at 350 F (175 C)
Cool 10 minutes
Serve with Sour Cream, Hot Sauce, Salsa, Avocado, Cilantro garnishes (or really whatever you think sounds good).

Serves 4-5

Roasted Tomato Salsa

This is a basic, and extremely delicious salsa recipe. You can substitute different peppers (Anaheim for Jalapeno for example), or even Mangoes for Tomatoes... it is entirely up to you.

3 Ripe Tomatoes
3-5 cloves of Garlic (unpeeled)
1 large Red or White Onion (cut into quarters)
1-2 Peppers (depending on variety, and how spicy you want it)
Lime Juice
Cliantro (fresh if available)
Olive Oil

Set the oven to 200C or 350 F. Put tomatoes, garlic, onion, and pepper into a dish and drizzle with olive oil. Bake for about 15 minutes, and reduce the heat... you can cook for up to 45 minutes. When the tomato skins blister and crack, you should take the dish out of the oven and allow to cool. Peel skin from tomato, garlic, onion, and pepper (NOTE: wash your hands with COLD water and soap after wards... or wear gloves for this part)
Finely chop all ingredients (tomatoes, pepper, onion, garlic, fresh cilantro) and put in a bowl with the juice of 1 lime.
Allow the salsa to set for about an hour, and enjoy!

Burritos- Lunch or Dinner

This is my favorite thing to eat for dinner- mmm burritos. I will refer to other recipes in this blog so kindly follow the link to Fajita Vegetables when I mention it (or do your own thing.... I don't care- just let me know if it turns out good!)

Heat up some beans
Heat up some Fajita Vegetables
Heat up a tortilla (microwave no more than 15 seconds or flip a stack in a frying pan)
Grate Cheese, Cut up an Avocado
Pull out some Salsa or hot sauce
Pull out some Sour Cream

Add a spoonfull of each to your burrito in this order:

Beans, Veggies, Meat, Cheese, Sour Cream, Avocado, Salsa

Tuck ends of the tortilla up, and roll into a burrito shape... ENJOY!

Fajita Vegetables

I use this recipe every day for breakfast, lunch, and dinner. I want vegetables like this in burritos, fajitas, enchiladas, even eggs. You can make one serving (using 1/2 vegetables) or 16 servings (using a lot of vegetables!) It really just depends on what you want to make.

If you want to cook this recipe with meat, start with cubes of chicken, steak, tofu... I find it easiest to cook the protein separate from the vegetables.

Usually I use five or six vegetables. Zucchini, Mushrooms, Tomatoes, Peppers, Onions, & Garlic... but you can add anything that you think sounds good. If you are cooking for one-two cut use half of a vegetable... if you are cooking for more use your judgment.

1. Chop all of your vegetables, but separate them by cooking time.

Tomatoes & Onions go in first ( cook 3-5 minutes before adding Peppers)
Peppers second (cook 2-3 minutes before adding Garlic, Zucchini, Mushrooms)
Garlic, Zucchini, Mushrooms third (cook 5-7 minutes with everything)

2. As you add in Veggies stir occasionally to keep from burning in your pan.
3. Season with salt, pepper, chili powder, cinnamon, hot sauce..... etc.

The Sauces- Enchilada Sauce

You can usually buy Enchilada Sauce at the grocery store, but sometimes it's just not available- and it is an easy sauce to make!

(Red) Enchilada Sauce

Ingredients:

• 2 tbsp vegetable oil
• 2 tbsp flour
• 2 tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (a little goes a long way)
  
• 2 cups water (500 mL)
  
• 1 8 ounce can tomato paste (250 mL)
  
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 cube chicken bouillon
  

Preparation:

Heat the oil, flour and chili powder together in a large pot over medium heat. Allow to cook for a minute or two (until the flour starts to turn brown).

Add the remaining ingredients (cumin, cayenne, water, bouillon, tomato paste, garlic, onion, salt) and bring to a slow boil. Stir well to combine all the ingredients, the tomato paste & bouillon should completely dissolve. Allow to cook for at least 20 minutes, stirring occasionally. Add more spices as desired.

The sauce will thicken as the water cooks off, it should be about the consistency of tomato sauce