Food For Thought – Enchiladas

“If God dwells inside us like some people say, I sure hope He likes enchiladas, because that’s what He’s getting.” -Jack Handy

I was, for awhile, on a Tex-Mex kick.  I’m trying to get it out of my system, because I’ve heard there is no good Tex-Mex in Europe.

First, I made my own enchilada sauce.


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 cupminced onion
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup fruit-salsa
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Blend spices and add to onion and garlic. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes until mixture thickens.

For the enchiladas



  • 6 tortillas
  • 1 medium onion, sliced
  • 3 bell peppers, sliced
  • 1 can (12 oz) black beans
  • 2 cups of shredded sharp cheddar cheese
  • Enchilada sauce
  • Olive oil


Preheat oven to 350 degrees.  Saute the peppers and onions in olive oil. Then fill each tortilla shell with an equal portion of peppers and onions, beans, and cheese.  Arrange the shells in a 9×13 glass baking dish.  Use a toothpick to keep each tortilla closed.  Cover the filled tortillas with the enchilada sauce.  Bake for 25-30 minutes.


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