Potato Enchiladas

Ingredients

3-4 pound potatoes, peeled and diced

1 teaspoon cumin

1 teaspoon chili powder

1 pound fresh tomatillos, husks removed

1 large onion, chopped

1 bunch fresh cilantro, coarsely chopped, divided

12-15 tortillas

2 (15.5 ounce) cans pinto beans, drained

4 cups Pepper Jack cheese,

 Olive oil for frying

Directions

1.     Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender.

2.     Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth.

3.     Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce.

4.      Bake for 20 minutes, or until hot and bubbly.

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Quick Veggie Quesadillas

Ingredients:

6 large tortillas
1 can black beans, drained
1 can white corn, drained
1 red pepper, chopped
1 green pepper, chopped
1 small red onion, chopped, or substitute scallions
1 tbs garlic, minced
2 tbs lime juice
2 tbs olive oil
1 tsp cumin
Salt and Pepper to taste
1 cup shredded cheddar


Directions:

In a small glass bowl; microwave garlic and olive oil together for one min.  Ensure that you cover the bowl with a paper towel, it will splash! Combine beans, corn, peppers, and onions. Sprinkle with lime juice and olive oil, mix well.  Fill tortillas with bean mixture and sprinkle with cheese.  Fold in half and grill in pan or George Foreman grill, or Panini machine.  Serve with salsa or sour cream!


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Radish Salsa

4-5 Medium Radishes, Chopped

1/2 Cup Cilantro, Chopped

1 English (seedless) Cumcumber, Chopped

6-7 Green Onions, Chopped

Lime Juice, Salt, Olive Oil to taste

Mix all and enjoy with some chips or mix it into hummus and dip with carrots!  Buon appetito!!



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Aaron's Corn Salsa

Ingredients:


1 package frozen sweet white corn, thawed
1 can black beans, rinsed and drained

1/4 cup olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 red onion, chopped

1 clove garlic, minced

1/2 cup fresh cilantro , chopped

1/4 cup fresh lime juice

1/2 teaspoon salt 
1 cup celery, chopped
1/2 c Parmesan shredded

1/2 teaspoon ground cumin

1/8 teaspoon black pepper

Corn/Tortilla Chips for dipping

Directions:

Combine corn, black beans, peppers, onions and cilantro in medium size bowl, set aside.  Place garlic in microwave safe bowl, cover with olive oil and microwave for 20-40 seconds until almost hot (you are infusing the oil with the garlic flavor).  Sprinkle seasoning (salt, cumin, pepper) into the bowl, stir.  Pour olive oil and lime juice into the bowl, mix throughly.  Serve with chips.  Buon appetito!!

  

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Chicken Enchiladas

Ingredients

1/4 C chopped pecans
1/4 C chopped onion
2 T margarine or butter
1 4-ounce can diced green chili peppers, drained
1 3-ounce package cream cheese, softened
1 T milk
1/4 tsp ground cumin
2 C chopped cooked chicken
12 7-inch flour tortillas
1 10-3/4 ounce can condensed cream of chicken soup
1 8-ounce carton dairy sour cream
1 C milk
3/4 C shredded Monterrey Jack or Cheddar cheese (3 ounces)
2 T chopped pecans


Technique

In a skillet cook the 1/4 cup pecans and the onion in margarine or
butter over medium heat until onion is tender and pecans are lightly
toasted.  Remove skillet from heat.  Stir in 1 tablespoon of the
canned green chili peppers.

In a medium mixing bowl combine softened cream cheese, the 1
tablespoon milk, and cumin; add nut mixture and chicken.  Stir until
combined.  Spoon about 3 tablespoons of the chicken mixture onto each
tortilla near an edge; roll up.  Place filled tortillas, seam sides
down, in a greased 3-quart rectangular baking dish.

In a medium mixing bowl combine soup, sour cream, the 1 cup milk, and
remaining canned chili peppers.  Pour the soup mixture evenly over
the tortillas in the baking dish.  Cover with foil and bake in a 350
degree oven about 35 minutes or until heated through.  Remove foil.
Sprinkle enchiladas with Monterrey Jack cheese and the 2 tablespoons
pecans.  Return to oven and bake about 5 minutes more or until cheese
melts.  Makes 6 servings.  Buon appetito!


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Vegetarian Tacos

These turned out yum!

Ingredients
1 package small corn tortillas
1 package Morning Star Crumbles
1 package taco seasoning mix
1 avacado sliced
1 can vegetarian re-fried beans
1 cup shredded cheese

Technique

I like to let the MS crumbles defrost a little before I heat them up with the taco seasoning.  In a small pan heat the beans.  After adding water to the mix according to package directions, heat the seasoning thru with the crumbles, in a saute pan.  Create your perfect taco and enjoy!  Buon appetito!


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Leftover Turkey Nacho Casserole

Ingredients

1 bag slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1 cup dairy sour cream
1 can cream of chicken soup (do not add water)
2 cups shredded Monterey Jack cheese or cheddar cheese

Technique

Preheat the oven to 350. Pam a 9x13 casserole dish. Layer half the tortilla chips on the bottom of the dish. In a large bowl combine, turkey, salsa, corn, sour cream, and soup. Layer evenly into dish. Bake covered for 30 minutes. Remove from oven layer on remaining chips and cheese. Bake uncovered for another 5 min or until cheese is bubbly. Buon appetito!


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