1/4 of a onion
1/2 cup corn
Organic taco and fajita seasoning
Cut the pepper and onion julienne. Put seasoning in a plastic bag with water, as much as desired. Put the veggies in, and refrigerate for a couple hours. (Longer the better!)
DO NOT COOK. This will take out all of the enzymes and nutrients. ( cooking in the enchilada will do so also, but won't take out as much. You also want the veggies to taste and feel crisp!)
Rice: 1 cup of rice
1/2 cup tomato sauce
2 cups vegetable broth
1 tbs. oil
1/8 green bell pepper
1/8 onion
1/2 of a roma tomato
1 tsp. garlic salt, cumin, and chile powder
Heat oil. Then cook the pepper, onions, and tomato until the onions are almost transparent. Add the rice and brown slightly. Then add the vegetable broth, tomato sauce, and seasonings. Bring to a boil. Then reduce heat to simmer, and cover for 20-25 minutes. Fluff the rice with a fork when done.
Beans: You can use anything you want. I would use homemade or 1 can organic refried beans.
(I used black beans with lime)
Tortillas: 2 cups Masa
1 1/4 cup water
1/4 tsp salt X2
1/4 tsp chile powder X2
Mix the masa and seasonings together, slowly add water. DO NOT LEAVE TOO DRY, OR TO MOIST.
Makes about 14-15 medium tortillas.
PUTTIN' IT TOGETHER
After everything is made and set aside. It is time to start putting the enchiladas together!
Lay down enchilada sauce on the bottom of baking dish. Then lightly dip a tortilla in the enchilada sauce. Then put it in the dish, and add beans first. Then some rice, and lastly add veggies (as much as desired for each enchilada). Top with cheese, then fold and roll. REPEAT. Until you are out of tortillas.
When they are all rolled up. Top the enchiladas off with some enchilada sauce, and lots of cheese!!!!
BLAZE IT
Bake on 350 for 20 minutes. Pop em' out, and let sit for 10 minutes.
Top it off with some lettuce, sour cream, and salsa? MY FAVORITE. Or just..
ENJOY
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