1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas (I used Mission gluten-free tortillas)
Shredded Monterey Jack cheese, or vegan cheese, if desired

Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them – one at a time – as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black beans.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Serve with a crisp salad of baby greens and herbs spiked with oranges, strawberries, watermelon or halved grapes. For quick and easy salad dressing recipes see Three Ways to Dress a Naked Salad.

Serves 4.

Source:
Read more: http://glutenfreegoddess.blogspot.com

1 large onion, finely chopped….

salt, freshly ground pepper….

3 tablespoons olive oil….

4 medium tomatoes, peeled and chopped….

1 pound (about 2 cups) winter squash, peeled and cut into 1-inch cubes….

2 tablespoons sweet paprika….

1/2 teaspoon oregano….

1/2 cup corn kernels….

Wash the fresh beans and put them into a saucepan with cold water to cover, bring to a boil, lower the heat, and simmer, covered, until the beans are tender, about 45 minutes. If using dried beans, rinse them and put them to soak in cold water for 3 or 4 hours. Simmer the beans in unsalted water to cover until they are barely tender, 1-1/2 to 2 hours. Drain the fresh or dried beans and set aside. Reserve the cooking liquid…..

.. ..

Meanwhile heat the oil in a skillet and stir in the paprika over moderate heat with a wooden spoon, taking care not to let burn. As soon as the paprika and oil are thoroughly mixed, stir in the onion and saute until the onion is tender. Add the tomatoes, oregano, salt, and freshly ground pepper, and simmer the mixture, stirring from time to time, until it is thick and well blended. Add this mixture and the squash to the saucepan with the beans, stir to mix, and add enough of the reserved cooking liquid barely to cover. Cover and simmer gently for 15 minutes. The squash will disintegrate and thicken the sauce. Stir in the corn and simmer for 5 minutes longer. Serve in soup plates with a little Pebre (Chilean Hot Pepper Sauce), if liked

1 cup coarsely chopped onion….

2 tablespoons all-purpose flour….

1 cup packed finely minced cilantro leaves….

1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed….

1 cup chicken broth….

1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)….

salt and freshly ground black pepper, to taste….

3/4 teaspoon dried oregano….

1/2 cup dry white wine….

.. ..

Heat the oil in a large casserole or Dutch oven over medium heat. dd the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter…..
.. ..

Add the onion and garlic to the drippings and saute over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover, and simmer over low heat until the chicken is just done (and still juicy inside), 20 to 30 minutes. Just before serving, stir the cilantro and chile into the sauce

3-1/4 cups water….

1/4 cup sugar….

With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne…..

In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain…..

In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.

1 15 oz. Can of Refried Beans (heated)

1 Tomato Diced

1-2 Green Onion(s) Chopped

1 Large bag of Shredded Cheddar Cheese

1lbs. Ground Beef (cooked)

Chopped Black Olives

1 Bottle of Salsa

Turn oven on to 350 degrees. Place tortillas onto a cookie sheet, spoon on a refried beans on tortillas and spread all over. Spread on a generous amount of ground beef around the tortillas evenly. Spread some cheese and salsa over the meat and bean mixture. Place another tortilla on top, spread cheese, green onions, a few tomatoes, and a few olives on top. Place in oven until cheese has melted.

Take a iron skillet, place cooking oil in skillet and heat until 350degrees. Cut tortillas into fourths. Place in hot oil until golden and place on a plate with paper towels (to soak up the excess oil), sprinkle a little bit of salt over the chips and enjoy with Salsa, or any dip you like.

Place in iron skillet and cook until ready.

or

1 can of refried beans (size depends on how many people are going to eat)

place in microwave safe bowl, place in microwave and follow directions on can on how to heat.

1lb. ground beef

1packet of taco seasoning

Cook off the ground beef until fully cooked through. Follow directions on taco seasoning packet. Set aside on low heat and cover until ready to eat.

For hard shell tacos, you can fry the tortillas in iron skillet with cooking oil (350 degrees). As they cook to a golden brown, form into a taco shell shape using tongs or use a special tong that is already in the shape of a taco shell.

For soft shell tacos, I prefer to use corn in frying them up just a little bit to where they are still plyable, or you can just take the flour or corn tortillas and heat in microwave covered in a wet paper towel for about 1 min.

Another easy way to do this is to buy the premade taco shells at the store, in the International Food Aisle.

1 1/2 cups sugar

2 tablespoons water

1/2 lemon, juiced

2 cups heavy cream

1 cinnamon stick

1 vanilla bean, split and scraped

3 large eggs

2 large egg yolks

Pinch salt

Directions

To make the caramel: have ready a 2-quart round flan mold and a large roasting pan. Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don’t stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.

Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over.

In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don’t add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold.

To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

http://www.foodnetwork.com/recipes/tyler-florence/flan-recipe/index.html