Ingredients:

For the enchilada sauce:

• 1 tsp olive oil
• 1 medium size onion, chopped
• 3 cloves garlic
• 1 1/2 chipotle chillies in adobe sauce
• 1 tbsp tomato paste
• 1/2 tsp red chilli pow
• 3 cans tomato sauce
• 1/4 cup water

Cooking Black Beans:

• 1 tsp olive oil
• 1 large clove of garlic crushed
• 3 cans of black beans, rinsed and drained
• 1 tsp roasted cumin powder
• 1/2 tsp cayenne pepper
• 1/2 tsp dried oregano
• 1/4 cup water(approximately)

For assembly:

• 16 flour tortillas
• 1 cup finely chopped red onion
• 1 cup chopped tomato pieces
• 2 cups sour cream
• 1 cup cheddar cheese

For Guacomole:

• 2 ripe avocados, peeled and mashed
• 1 cup Freshly chopped onions, tomatoes and cilantro
• halogens, finely chopped 1 tbsp (optional)
• juice of 1 lime
• salt

Method:

Take a medium size cooking pot and heat the olive oil. Add the onion and garlic and sauté for about 2-3 minutes until soft.  add the chipotle chillies along with some of their sauce. Stir and add the tomato paste and the red chili powder. Stir for 1 more minute and add the tomato sauce. Stir and cook for about 2-3 minutes more. Turn heat off and let cool for a 5 minutes and then blend this sauce in a food processor to get a smooth sauce. Add the water little bit at a time to get the right consistency (the sauce should be thick and not too watery). Keep this sauce aside.


Next take another medium cooking pot and add the oil. Add the crushed garlic and stir for 30 seconds on medium heat. Immediately add the beans and the spices along with the water and stir. Cook for about 4 minutes on low heat until almost all the water is gone. Keep these beans aside.

Pre-heat oven to 350 deg F.

Take a large baking casserole dish or a deep tray and pour a little bit of the enchilada sauce to coat the bottom of the dish.  Then heat a pan and brush with oil. Take a tortilla, dip it in the enchilada sauce and then place on the pan to toast for about 1 minute. Flip the tortilla and toast the other side for another minute. Transfer this fried tortilla to a plate and place some of the prepared black beans, some of the onions, tomatoes and cheese (optional) and a little bit of the sour cream. Roll the tortilla and place on the dish. Repeat with all the other tortillas. Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle cheese over the top. Cover the dish with Al foil and bake for about 20 minutes. Remove the foil and bake for another extra 5 minutes. Serve with fresh guacamole.

For making guacamole:

Mix all the ingredients under Guacamole in a large mortar and pestle (or a large mixing bowl and use a masher).

Ingredients:

• 1 1/2 cup parboiled rice
• 1/4 cup olive oil
• 2 small cloves garlic, chopped
• 1/4 of a medium onion, chopped
• 2 small tomatoes (or 1/4 cup tomato sauce)
• *2 jalepeño peppers (whole, NOT chopped) Optional
• 1 carrot, chopped
• 1/2 cup peas
• 1/4 tsp red chilli
• 1 tsp tomato paste
  1/4 tsp cumin
• 1 1/2 tsp salt
• 4 cups water

Method:

Take the rice in a  large bowl and wash it with water thoroughly and drain the water. Keep aside.

In a large cooking pot (with a tight fitting lid), add the olive oil and heat it. Add the garlic and the onion and sauté for 2 minutes on medium heat. Add the rice and sauté for about 10 minutes.  Next add the tomatoes (or tomato sauce ), the halopenos, carrots, peas, red chili pow, tomato paste, cumin and the salt. Also add the water and stir well and bring to a boil.  Then turn heat to low and cover with a lid and cook for about 10-12 minutes or until all water is gone and the rice is cooked. Keep covered and serve warm with fresh guacamole, extra black beans and lettuce and cheese.!

(credit: http://kitchenmeetsgirl.com/so-easy-sopapillas/)

Ingredients:

• 1 sheet of puff pastry, thawed to room temperature
• 1/2 cup of granulated sugar
• 1 tsp cinnamon powder
• 1 tbsp honey to drizzle

Method:

Pre-heat oven to 400 deg F. Cut the puff pastry sheet into  25 small squares and place on a greased baking tray.  Bake at 450 F for 10 minutes. Then turn the pastries over to the other side and again bake for another 5 minutes.

While the puff pastries are baking, mix the sugar and cinnamon in a plate/tray and keep ready.

As soon as the pastries are out of the oven, roll them gently on the sugar cinnamon mixture. Place on a serving tray and drizzle with honey on top.

Enjoy!