Homemade Organic Three-Bean Enchiladas with Red Sauce and Sour Cream Sauce

Here’s What You’ll Need:

Here’s How I do it:

To Prepare Beans:

  1. Place all dry beans, salt, chipotle seasoning, schmaltz, chicken stock and vegetable stock in a 2 quart saucepan; Cover with 2″ water.
  2. Bring beans to a boil, then reduce to a simmer, uncovered, for 1-1/2 to 2 hours (or until beans are tender), stirring and adding water occasionally.

To Assemble Enchiladas:

  1. Preheat the oven to 350° Fahrenheit.
  2. Place some of the red sauce on the bottom of a 9 x 13″ casserole.
  3. In a line in the middle of a tortilla, place drained bean mixture, tomatoes, onions, sour cream sauce and shredded cheese, roll and place seam-side-down in the casserole; Repeat until all tortillas are completed.
  4. Spread the remaining sour cream sauce over the top of the enchiladas.
  5. Spread the enchilada sauce on top of the cream sauce.
  6. Sprinkle any remaining onions on top of the sauces.
  7. Sprinkle the remaining cheese on top of the onion.
  8. Bake at 350° Fahrenheit for 25-30 minutes, or until the cheese is melted and sides are bubbly.
  9. Enjoy!

 

Homemade Organic Shortcut South-of-the-Border Salad

Here’s What You’ll Need:

Here’s How I do it:

  1. In a large skillet combine 1/4 cup reserved garbanzo bean cooking liquid, frozen meat mix, and garlic; Cover the skillet and cook for 15 minutes.
  2. Meanwhile, in a salad bowl combine lettuce, garbanzo beans, green onion and olives; Toss and set aside.
  3. Break up the pieces and cook for an additional 5 minutes.
  4. Combine the enchilada sauce, flour, and salt in a pint Mason jar; Cover with tight-fitting lid and shake until well combined.
  5. After the meat mixture has cooked, add the enchilada sauce, chili peppers; Cook until the meat mixture is thickened and bubbly.
  6. Top the salad with meat mixture; Sprinkle with shredded cheese.
  7. Arrange on top of the cheese, the tomato halves, avocado slices and green pepper strips.
  8. Enjoy!