TexMex Enchiladas

Ranchero Sauce

• 2 teaspoons olive oil (as needed to cook onions)
• 1 yellow onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1 garlic clove, minced
• 2 tsps ground cumin
• 1/4 tsp salt
• 1.5 C veggie broth (yes homemade, you’ll enjoy it more)
• 24 oz tomato sauce (2-12 oz cans)
• 1/4 c chopped cilantro (approx)
• 1 Tbsp lime juice

Cook the onion and pepper until they’re both soft and translucent.  Add jalapeno, garlic, cumin and salt and saute it all together until everything is soft and smells damn tasty.  Add the broth and tomato sauce and let it all simmer for about 20-30 minutes.  When time is up and sauce is thick, remove from heat, add cilantro and lime juice and resist the urge to drink it straight from the sauce pan. Yes, it’s that good. Makes approx 3 cups sauce.

Filling

• 1/2 yellow onion, chopped
• 2 cloves garlic
• 3 C cooked pinto beans
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 C fresh or frozen corn kernels (approx 20 ounces)
• 2 avocados
• 3-4 tsp lime juice
• 1 bunch cilantro, finely chopped (whatever remains from one bunch after you made the sauce)
• 3 medium plantains
• 8 flour or corn tortillas (you can mix and match to your liking)

While the sauce is cooking, peal and dice the plantains (approx 3/4 inch cubes).  Steam the diced plantains until fully cooked but not squishy – a healthy aldente texture works well.  Let them cool.

Meanwhile, cook the onions and garlic until they’re soft and translucent.  Place in small blender and add cumin, salt and about 1/2 cup of the cooked pinto beans.  Blend until smooth like a sauce, place in medium size mixing bowl and add remaining 2.5 C of whole pinto beans, corn, 1-2 teaspoons lime juice, and plantains.  Stir well but try not to smoosh the beans and plantains.

In a separate smaller bowl, mash 2 avocados and 2 teaspoons lime juice. You can add some more cilantro if you would like.

Time to put it all together in a happy little rolls.  Cover the bottom of a 9×13 pan with about 1/2 to 3/4 cup of sauce. Dip tortilla in Ranchero Sauce, both sides, and then fill tortilla with filling and a smear of avocado mixture.  Roll up and repeat until you run out of room, sauce, filling or all three.  Cook uncovered for 25 minute at 375 degrees.  Let stand for a few minutes before enjoying.  Serve topped with your favorite toppings; cabbage, salsa, habanero or your favorite hot sauce.

(Forgot to take a photo.  Enjoy this saucy young lady).