Sweet potato and black bean enchiladas

This one is especially for Cystal because it's dairy free.

INGREDIENTS
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed (I usually use more beans)
One 14.5-ounce can diced tomatoes, drained (I usually keep some of the liquid so things aren't dry, and use more tomatoes)
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
Optional: pears (I like putting them in just before baking. They bring out the sweet potato.)

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside. 4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately, with sour cream if desired.
Serves 8.

Chicken Tortilla Soup

I got this from a dairy-free website. I substituted canned tomotoes and canned green chillis for the mexican tomatoes.

2 14 ½ oz. cans chicken broth, 2 c water

¾ c Mexican tomatoes

1 bay leaf, 1 clove garlic, ¼ tsp. cumin

1 pinch crushed red pepper, dried

12 oz. chicken, diced

1 can black beans, rinsed (or kidney)

1 can corn

2 green onions, sliced

¼ c fresh cilantro, chopped

2 T lime juice

Salt and pepper, to taste

7 corn tortillas

In a large stock pot, place chicken broth, water, tomatoes, bay leaf, garlic, cumin, red pepper, chicken, rinsed beans, and corn. Bring to a boil and simmer for 5 – 10 minutes, or until chicken is cooked. Add green onions, cilantro, and lime juice. Add salt and pepper to taste. Serve with crushed tortilla chips.

Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Que Pasa Style Quesadillas

In high school I worked at a restaurant called Que Pasa, one of the first Fresh Mexican grill style restaurants around. Regardless of how many times I ate their food I was in heaven each time. I've tried to replicate their food at best as possible in my own kitchen. These quesadillas are very close to the original and I'm totally in love with them. Hope you enjoy!

Ingredients
Cheese (Cheddar and/or Monterrey Jack)
Sour Cream
Guacamole (my recipe)
Soft Flour Tortillas
Meat (optional, but highly recommended) - shredded chicken, shredded beef, shredded pork, or chopped steak.

Directions
Cook meat using seasoning of your choice. If I come up with the meat recipes that taste like Que Pasa's I'll let you know. Use large frying pan and heat to medium/medium high. Spray pan with cooking spray to prevent sticking.

For each quesadilla: Spread sour cream on half a tortilla. Spread guacamole on the other half (if using small tortillas use 2 and spread sour cream on one and guacamole on the other).

Sprinkle cheese on one half, but don't over do it. If you put too much cheese you drowned out the other flavors and end up with a greasy mess (in my opinion). Top cheese with cooked meat of your choice.

 Fold tortilla in half and move to pan.

  Cook until tortilla is golden brown then flip and repeat for the other side.

Serve as soon as possible. They are best fresh!

Chimichangas

6 large flour tortillas
3 cups Mexican Meat Mix (see recipe on blog)
Vegetable oil for frying
Shredded lettuce
1 can green chili salsa
2 tomatoes, chopped
1 cup guacamole
1/2 pint sour cream
6 ripe olives, for garnish

Combine all ingredients in a small bowl. Warm tortillas in oven about 5 min. Heat Mexican Meat Mix in a small sauce pan. Heat 1/2 inch deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mex Meat Mix over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas w/ a toothpick. Fry chimichangas at a time in hot oil about 2 minutes, until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive. Makes 6 chimichanges.

Mexican Meat Mix

5 lbs beef roast
3 TBS shortening
3 onions, chopped
1 can chopped green chilies
2 cans green chili salsa
1/4 tsp garlic powder (or 1 clove garlic)
4 TBS flour
4 tsp salt
1 tsp ground cumin
Juices from beef roast

Preheat oven to 200 degrees. Place roast in large roasting pan on Dutch oven. Cover w/ a tight lid and roast about 12 hours until well done. On cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat. Shred meat and set aside. Melt shortening in large skillet. Add onion and green chilies. Saute 1 min. Add green chili salsa, garlic, flour, salt, and cumin. Cook 1 min, over medium-low heat. Stir in reserved juices and shredded meat. Cook 5 minutes until thick. Cool. Pout about 3 cups mix each into 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of Mexican Meat Mix

Spanish Rice

1 tomato - whole or 2 whole canned tomotoes
1/4 onion
2 1/2 cups chicken broth (or water)
1 clove garlic or 1/4 tsp garlic powder
1 cup rice
1 tsp salt

Blend tomato, onion, and garlic. Fry uncooked rice in oil. Stir constantly till golden brown. Add blended mixture, salt, and broth. If desired add chicken or other meat also. Cover and cook on low for 15-20 minutes or until rice is tender.

Chichen Enchilada Casserole

2 cans cream of chicken soup
1 cup sour cream
1/2 chopped onion (saute onion in 2 TBS butter)
4 oz. can diced green chiles
2 cups grated cheese (cheddar and/or jack)
2 cups cooked chopped chicken
Nacho flavored Doritoes

Combine chicken soup, sour cream, onion, and green chiles. Spread Doritoes in 9X13 greased pan. Layer the soup mixture, chicken, and cheese. Bake at 350 degrees for 30 minutes.

7 Layer Bean Dip

A must have for parties, especially New Year's

Layer 1: 1 can re-fried beans
Layer 2: 1/2 cup sour cream
1/3 cup mayonnaise
1/8 cup taco seasoning (1/2 pkg)
(If desired you may substitute some sour cream for mayonnaise)
Layer 3: Guacamole, I use this recipe, doubled
Layer 4: 4-8 ounces shredded cheese
Layer 5: 1 can olives, sliced
Layer 6: 1 cup tomatoes, diced
Layer 7: 1/2 bunch onions (use white and green part of onion), chopped

Assemble layers in order, starting with the beans and building up to the green onions. Refrigerate for at least 30 minutes to allow flavors to mix. Serve with tortilla chips.

Chimichangas

*From the kitchen of Katie Hancock

I was experimenting one day, and ended up with this. Now it is a family favorite.

1 large boneless beef eye round roast, or whatever roast you have on hand
1 can tomato paste
1 small can of diced green chilies
2 Tbs. vinegar
1 Tbs. cumin
1 tsp. chili powder
1 Tbs. salt
1 tsp. each pepper, onion powder, and garlic powder
2 tsp. oregano
16 oz. jar of salsa
tortilla wraps

Place roast in large crock-pot. Combine rest of ingredients, except salsa and wraps. Rub onto roast. Cook on low until roast is done. Shred roast and mix with salsa. Place in tortilla wrappers and fry. Serve with cheese or other toppings. Makes about 12 burrito size or 20 taco size chimichangas.

Mom's Tacos

This is the Hancock family taco recipe. I stole it from Mom's Make-a-Mix cookbook, which has been with Mom since she was half her current age.

Taco Seasoning Mix
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
½ tsp. cornstarch
½ tsp. crushed dried red pepper
½ tsp. minced garlic
¼ tsp. dried oregano
½ tsp. ground cumin

Taco Filling
1 lb. ground beef
½ c. water
1 pkg. Taco Seasoning Mix (see above recipe)

Delicious Black Bean Burritos

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Wrap tortillas in foil and place in oven heated to 350 degrees F (175degrees C). Bake for 15 minutes or until heated through.

Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

Cut cream cheese into cubes and add to skillet with salt. Cook for 2minutes stirring occasionally. Stir cilantro into mixture.

Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Mexican Pasta

1/2 pound seashell pasta
2 tablespoons olive oil
2 onions, chopped
1 green bell pepper, chopped
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/4 cup salsa
1/4 cup sliced black olives
1 1/2 tablespoons taco seasoning mix
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10minutes. Stir in corn and heat through. Stir in black beans, tomatoes,salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.

Toss sauce with cooked pasta and serve.

Quick Brownbag Burritos

1 (15-ounce) can black beans
1 cup salsa
1 tablespoon ground cumin
1 tablespoon chili powder
8 (10-inch) flour tortillas
1 cup shredded Monterrey Jack cheese

Rinse beans in cold water, drain well.

Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.

Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Guacamole

I've been trying for years to make guacamole from scratch and it never turns out quite right. Last week I finally put together something that tasted just right.

Ingredients:
1 ripe avocado
1/8 - 1/4 cup salsa
Juice from 1/2 lime
1 clove garlic*
pinch of salt

Directions:
Cut avocado in half. Remove pit and scoop out fruit from both halves and place in small bowl. Mash with fork until desired texture. Add salsa, lime juice, garlic powder, and salt. Stir until mixed together. Serve as a side with chips or use in another recipe.

*1/4 tsp garlic powder = 1 clove garlic