Well, to make it up, I'll try posting three avocado recipes before I give in to my incredible urge to doze off.
My favorite Mexican food is enchiladas by far. The first time I had one, I fell in love.
Ingredients:
Sauce
- 1 teaspoon canola oil
- 1/2 yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 4 tablespoons ground cumin
- 3 tablespoons dried oregano
- 1 can beer
- 1 28 ounce can crushed tomatoes
- 1 cup chicken broth or water
- 1 tablespoon balsamic vinegar
Filling
- 8 ripe avocados, peeled and seeded
- 1 cup cilantro leaves, roughly chopped
- 3/4 teaspoon salt
- 1/2 red onion, finely diced
- 1 jalapeno pepper, seeded and diced
- Juice of 1 lime
- 20 corn tortillas
- 2 cups grated reduced-fat Monterey Jack cheese
Instructions:
Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar, cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20 minutes. Add vinegar. Heat oven to 400F. Chop avocados; toss with cilantro and next 4 ingredients. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas in remaining sauce; spoon 3 tablespoons of filling onto each. Roll up and arrange, seam side down, in dish. Pour sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil; bake 5 minutes. Let cool and serve.
All Bites Reserved By ~Me~
