Hey, hey, hey made it back from Sedona. Man there is something about the energy vortexes there that make you feel great! Here's my enchilada recipe I promised you. Enjoy!
Take out the red chile you made with the previous recipe and place in a pan on the stove to warm. Preheat oven to 350.
Take a head of Romaine lettuce, wash, slice in half and chop one half. Take two vine ripened tomatoes and dice. Take one avocado slice in half, remove pit and peel, and dice. Put all veggies to the side.
Take a can of vegetarian refried beans, place in a pot on stove and heat (if you are in a hurry you can heat them in the microwave).
Get out corn tortillas and place in an unsealed plastic bag and heat in the microwave for thirty seconds. This will steam them instead of frying (the way most enchiladas are prepared).
Portions:
Male: To make the enchiladas take a spoonful of red chile and make a circle of chile the size of a tortilla on the plate. Place the tortilla on top of the chile and add a spoonful of chile on top fully covering the tortilla, now add a 1/4 cup of low-fat shredded cheese (I like sharp cheddar the best). Place another corn tortilla on top, cover with red chile, and another 1/4 cup of shredded cheese (if you like onions you can add diced white onion here). Place a 1/2 cup of beans on the plate and add a pinch of cheese. Place in oven until cheese is bubbly and melted.
Female: To make the enchiladas take a spoonful of red chile and make a circle of chile the size of half a tortilla on the plate. Place one tortilla on top of the chile and add a spoonful of chile on top fully covering the tortilla, now add a 1/8 cup of low-fat shredded cheese. Fold tortilla in half and cover with red chile, and another 1/8 cup of shredded cheese. Place a 1/4 cup of beans on the plate and add a pinch of cheese. Place in oven until cheese is bubbly and melted.
Once the enchiladas are done remove from oven (be careful the plates are very hot!), and add 1 cup of lettuce, 1/4 cup of tomatoes and 1/4 cup of avocado (veggie portions are the same on this one). I also like to enjoy my enchiladas with wheat crackers (saltine style).
Now it's time to eat. Be sure to set the plates on place mats or cloth napkins as they are still very hot from the oven.
These enchiladas remind me of home (New Mexico). I hope you enjoy them!!
~Mario
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Ther is somthing to these enchiladas I love eating them and I feel great! I wonder how good I would feel if I ate them by a vortex in Sadona?
ReplyDeleteThat my just be heaven on earth. Little toneetie, you are the one.