Ingredients
- Sauce:
1/4 Cup Almonds
5 medium cloves garlic, minced
1 Jalapeno Pepper, minced
1 medium Red Onion, minced
1 Teaspoon Olive Oil
28 Oz Can Crushed Tomatoes
1/2 cup Green Chilies, diced
1 Dried Ancho Red Chile (optional)
1 Cup Water
1/2 Teaspoon Sea Salt
1 Teaspoon Ground Oregano
1 Teaspoon Ground Cinnamon
2 Teaspoons Ground Cumin
Enchiladas:
8 - Whole Wheat Tortillas 8 Inches diameter (one 8 pack)
15 Oz can Black Beans, drained and rinsed
1 Cup Sweet Corn Kernels
1 Cup Sweet Green Pepper diced
1/4 Cup White or Yellow Onion cut in slices
1 Tablespoon Chili Powder
2 Tablespoons Fresh Cilantro, chopped
1/2 Tablespoon ground Cumin
1 clove Garlic, minced
1 Teaspoon Canola Oil
3 Oz. Grated Cheddar Cheese (whole milk)
Description
The Sauce Recipe Is From The Shoshoni Cookbook.All Organic Ingredients When Possible. Chiles And Peppers, Corn And Onions Are In Season Late Summer And Early Fall, Available From Your Farmers' Market Or Grow Your Own In Your Organic Garden. The Corn Can
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