Craft: Here is a photo of what I was working on last week. After some trial and error with vinyl and fonts, I found a way to make these coasters for my cousin’s wedding.
Recipe: I made this recipe with the previous post, “Mexican Cauliflower Rice”. It is really simple, fast and delicious! It is one of the recipes that Food Network Magazine publishes in their weeknight dinner section. They rarely disappoint. I think they work really hard on them and make sure you CAN actually get it made in a short period of time.
I recommend making your own enchilada sauce, but you use what you like. I have a recipe here that I liked and posted a while ago. The Vitamix enchilada sauce is super easy as well. Many canned enchilada sauces at the grocery store contain MSG and preservatives. The enchilada sauce at Trader Joe’s is free of all those nasty things, but it is too spicy even for me. I’m a medium kinda gal.
Vitamix Enchilada Sauce
2 cups chicken or vegetable broth
1 Tb. olive oil
1 Tb. red wine vinegar
1 Roma tomato, cut in half
1 garlic clove
1/2 tsp. dried oregano
1/2 tsp. cumin
2 and 1/2 Tb. chili powder
1/2 tsp. salt
1/4 cup all purpose flour
Place everything in the Vitamix blender. Blend at level 10 for 6-7 minutes. Or put it on the “soup” setting for the ones with presets.
- 1 pound lean ground beef or ground turkey
- 2 tsp. chili powder
- 2 and 1/2 cups enchilada sauce (about 20 ounces)
- 2 – 15 ounce cans black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1 and 1/2 cups Mexican cheese blend (6 ounces)
- 8 large flour tortillas or whole wheat tortillas
- Preheat oven to 425 degrees.
- In a large skillet, cook the ground beef over medium high with chili powder. Cook until no longer pink and broken up – about 5 minutes.
- Add 1 cup enchilada sauce and the beans. Simmer 3-5 minutes.
- Take the skillet off of the stove and stir in cilantro.
- Spray two small baking dishes or one large 9×13 baking dish with cooking spray.
- Divide the meat between the tortillas and add 1/4 cup of cheese to each.
- Roll and fold the burritos. Place into the dish seam side down. Cover with the rest of the enchilada sauce.
- Cover the dish with foil. Bake for 10 minutes. Remove foil and add the rest of the cheese. Bake another 2-3 minutes.