What You Need:
Flour tortillas
Sauce:
http://recipe-coop.blogspot.com/2013/04/new-mexico-chile-and-poblano-enchiladas.html
Black Beans:
http://recipe-coop.blogspot.com/2011/06/spiced-up-black-beans-by-colleen.html
Napa Cabbage Slaw:
1 cup of finely chopped Napa Cabbage1 red jalapeno minced
1 yellow chili pepper minced (if you cannot find them, do 2 red jalapenos if you like it hot)
1/2 fresh lime juice squeeze
Sour Cream:
4 TBS sour cream
.5 tsp hot chili powder
.5 cumin
Guacamole:
http://recipe-coop.blogspot.com/2011/06/guacamole-by-colleen-guenther.html
If you do not want to make the guac, you can just add fresh avocado slices
Extra Toppings:If you do not want to make the guac, you can just add fresh avocado slices
Queso Fresco
Cilantro chopped
Directions:
Start by making your sauce as it takes the longest. While that is cooking, you can make the rest of the toppings per their instructions. For the sour cream, I think it is without saying, but just mix all of the ingredients together as for the napa cabbage slaw (separately of course). When every topping is individually ready, quickly warm up your flour tortillas in a pan on medium heat. Lay each one in the dry warm pan for a minute or two until they become soft and warm. Then, add all of your toppings in the amounts that you like on top of your tortilla, roll up and ENJOY!
On a side note, this recipe would make a great "taco bar" for the family so give that a try! It'll be a hit for sure!
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