Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa
12 whole wheat tortillas
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream



1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 10-12 minutes or until mixture is thickened. Mash lentils slightly.
2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.

Enchiladas Sauce recipe

On Sunday before church Martha was discussing enchiladas sauce and let us know about a wonderful and easy recipe that she got from Margaret (also from our church) and how she would never use store bought again. Not to mention the price of store bought... so here is the recipe...

Enchiladas Sauce

6 cups water
6 tbsp. chili powder
6 tbsp. paprika
chop onion fine (one)

1. Bring to a boil and simmer for one hour
2. thicken with cornstarch to desired consistency

* the can be frozen to use at a later time or stored in the fridge for a month

Jalepeno Cheddar Tortillas

Was reading Tammy's Recipe Blog and found this lovely recipe... that I just must try.

Picture:

Description:

Cheesy flour tortillas with a flavorful hot pepper bite!

Yield: Eight 10-inch tortillas

Ingredients:

2-3 tablespoons sliced canned jalapeno peppers
1/2 cup water
2 tablespoons oil
4 ounces finely shredded extra sharp cheddar cheese
1/2 teaspoon salt
2 cups flour

Instructions:

1. Whirl jalapenos and water in a blender until peppers are minced.

2. In a mixing bowl, combine peppers, water, oil, cheese, and salt. Stir to mix. Add 1 1/2 cups of the flour and stir with a spoon until a thick batter forms. Add the rest of the flour and stir to form a soft dough.

3. Add additional flour if needed, to allow you to knead dough with your hands. Knead for about 5 minutes, until smooth.

4. Separate dough into 8 equal portions, and form each into a ball. Let rest 5-10 minutes, covered.

5. Heat a griddle or large frying pan over meduim heat. Roll each ball of dough into a thin circle (approximately 10 inches in diameter).

6. Fry tortillas on ungreased griddle for 1-2 minutes on each side, until brown spots appear and tortilla is very hot (but not hard or crispy!).

7. As you are cooking the tortillas, place the finished ones on a plate and cover with a towel. Don't over-cook, or the tortillas will be crunchy! When tortillas are cool, they can be stored in a ziplock bag. Or, better yet -- enjoy them while still hot!:)

Preparation Time: 40 minutes (includes rolling time)

Cooking Time: 10-15 minutes

Tammy's Review:

These tortillas are delicious! The flavor reminds me of cheese crackers. We used about 3 tablespoons of canned jalapenos, and the tortillas did have a little "hot" in them, but definitely not overpowering. We used ours for chicken quesadillas, and we ate some plain, too! :) Very yummy, and really not too difficult to make. :)

If you aren't experienced at rolling, these may take you a little longer to roll out. I always cook and roll at the same time -- cook one while rolling the next one. Now, I'm fast enough to roll 2 tortillas out while one cooks. Practice makes easier! :)

My review.... AWESOME... my family loved these for their wraps in their lunches. So easy to make I will definitely be using this one more often.

Easy Cheesy Beef Enchiladas Recipe

recipe I would like to try:

1	lb ground beef
1 (1 1/4	ounce) packet taco seasoning
12	large flour tortillas
1 (16	ounce) can refried beans
1 (11	ounce) can canned corn niblets
	cheddar cheese or colby-monterey jack cheese
2 (10	ounce) cans red enchilada sauce
	olives (optional)
	salsa (optional)
	cilantro (optional)
	green onions (optional)

1. Preheat oven to 350 degrees.
2. Cook the ground beef in a skillet until brown.
3. Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
4. Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
5. Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
6. Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
7. Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
8. Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
9. Place assembled enciladas into the oven and heat through.
10. Repeat process to make the next batch.
11. enjoy!