Enchilada Sauce Becomes Tacos and more

A tid bit on tomats...
Fresh tomatoes are low calorie, low sodium, a good source of fiber, high in vitamins A and C and carbohydrates. They also contain the antioxidant lycopene, which some studies have found, helps prevent certain forms of cancer.

Why we love chilis...
Scientists say that chillis add more than just flavour to the diet. Capsaicin stimulates the appetite, helps to clear the lungs, improves circulation and acts as a painkiller for rheumatoid arthritis sufferers. Capsaicin, once ingested, causes the brain to release endorphins into the bloodstream which can induce a natural feeling of well being similar to that achieved by long distance runners.

Spicy food ...good for you!

Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
2 chipotles chili peppers in adobo chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Flavor Savers:
1. more adobo sauce...if you like spicy but the sauce isn't spicy enough keep adding teh adobo sauce that the chipotles come in until it taste right to you.
2. cumin- sometimes this sauce can taste a bit too tomatoey and bland...add more cumin (about 1/4 tsp at a time and let it simmer).
3. never underestimate the power of salt to bring out flavor!

More Recipes with Enchilada Sauce...
The point is be creative add whatever you want. The sauce is good and will hold up to almost anything. Add it to burgers, tofu, eggs whatevs!!

Tacos

1.5 Tbsp oil
1lb ground beef/chicken/turkey
1 onion diced
1 zuchini chopped into cubes
1 red pepper chopped into cubes
1/2 cup black beans canned
1/4 cup frozen corn kernels (or fresh corn cooked and taken off the cob)
3/4 cup Enchilada sauce
Corn tortillas
grated cheddar cheese
guacamole
cilantro

Saute onions in oil at medium heat for about 3 minutes or until transluscent. Add ground beef and break up with spatula. Cook until there is no more pink. Add zuchini, red peppers, black beans, and corn and saute for 1 minute. Add enchilada sauce. Saute for 5 minutes on medium-low heat.

Fill small skillet with vegetable oil and heat on medium-high. Fry tortilla on one side for 2 minutes and then flip. Add cheese to center tortilla and cook for another 2 minutes (covered). Place tortilla on a plate covered in paper towel and fold into a taco shape to rest. Repeat with the rest of the taco shells.

To serve scoop taco filling into shell and garnish with cilantro sprigs and guac.

Bomb Ass Breakfast Burritos

1 Tbsp oil
4 eggs
1/2 zuchini chopped into cubes
1/2 red bell pepper chopped into cubes
1/4 cup black beans
1/4 cup corn
1/2 cup enchilada sauce
2 large flour tortillas
guacamole
cilantro sprigs
guacamole
grated cheddar cheese

Sautee onions in oil until translucent, add bell pepper and zuchini and sautee for 2 minutes. Turn down heat and add beaten eggs. Scramble eggs slowly. Add black beans, corn, and enchilada sauce to the eggs and veggies. Scramble until barely set.

Meanwhile heat tortilla on the griddle. Add cheese and cover so that cheese melts. Top with half of egg mixture and then with guacamole. Fold tortilla around the mixture like a burrito. Flip burrito to other side in order to seal the seams. Repeat with the other tortilla and other half of the egg mixture.

Garnish the burrito with cilantro and extra guacamole.

Serve with fresh fruit.