Enchiladas

Filling

Ingredients

• One tablespoon canola oil
• One red onion, diced
• Three gloves garlic, minced
• 24oz Supremo Authentic Mexican pork chorizo
• One 29oz can pinto beans, drained and rinsed.

Instructions

1. Heat oil in a large frying pan.
2. Sauté onions until they begin to soften.
3. Add garlic and cook another minute.
4. Add chorizo, break up, and sauté until meat is cooked through.
5. Add pinto beans, stirring to combine. Cook until beans are heated.

Sauce

Ingredients

• One tablespoon canola oil
• One red onion, diced
• Three cloves garlic, minced
• One tablespoon chili powder
• One teaspoon cumin
• A dozen grinds of black pepper
• Two pinches kosher salt
• Two 14.5oz cans of diced tomatoes
• One quarter teaspoon cayenne powder

Instructions

1. Heat oil in a large saucepan.
2. Saute onions until they begin to soften.
3. Add garlic and cook another minute.
4. Add herbs and spices and stir to coat.
5. Add diced tomatoes and cayenne.
6. Simmer uncovered, at least ten minutes, until tomatoes begin to break down and sauce thickens, stirring occasionally. Taste and adjust spices.
7. Use an immersion blender to break up veggie chunks.

Assembly

Ingredients

• Filling (see above)
• Sauce (see above)
• Tortillas
• 3 cups grated cheddar cheese

Instructions

1. Spread about half a cup of Red Sauce in a casserole dish.
2. Divide Enchilada Filling among tortillas, and wrap tortillas around the filling.
3. Nestle filled tortillas in the baking dish.
4. Top with remaining Red Sauce and grated cheese.
5. Bake in oven about 30 minutes at 350 degrees, until dish is bubbly and cheese is beginning to brown.

Notes

• Serve topped with sour cream/Greek yogurt, salsa, sliced avocado, and cilantro (for those who like it).