Sauce on Sunday

Normally, you would find me worshiping with my fellow brothers and sisters at our church on any given Sunday morning. Unfortunately, I woke up not feeling the best today. I'm pretty sure it's my sinuses. To add to this very rainy day, G ha been fighting naps all day. Even as I type this, she is making it well known that she is a "fighter" and will not give in to the sleep fairy's beckoning without a battle. Someday she'll welcome a nap...like when she has her own daughter who refuses to nap while she fights a headache. Ah, the joys of motherhood.

During one of G's more mellow moments today, I decided to try my hand at some homemade enchiladas. I generally take a lot of short cuts with this dish, simply because my energy level by the end of the day is next to none and I want to use what I have left to spend time with my daughter. As a side note, I am pleased to say that thanks to "night before" prepping, I am back to cooking the way I did before G was born. Ok...back to the enchiladas.

I've decided to call this recipe Cast Iron Enchiladas.

Begin by gathering your ingredients.
You will need:
For the sauce...
1.5 tsp cumin
.5 tsp chili powder
1 tsp garlic powder
salt
pepper
15oz tomato sauce
1c chicken stock (low sodium)
15oz can of black beans, drained and divided

For the tortilla wraps:
8 flour tortillas
1lb of lean, ground hamburger (chicken, turkey or venison)
4oz diced chilies
1c black beans
3c shredded sharp cheddar cheese, divided

Salsa and sour cream for topping...and whatever else you'd like.

 

 

Begin by heating one cup of the black beans in some EVOO. Mash them. Add the tomato sauce and spices. Stir well. Add the chicken stock and heat through. Add salt and pepper to taste.

 

While the sauce is heating, cook your ground beef and drain any fat. Next add 1 cup of your sauce mixture and the chilies. Add a dash of salt and pepper. Combine and heat through.

Preheat your oven to 350 degrees. Grease your LARGE cast iron skillet with EVOO. I had an epiphany during this step. I should have just made the sauce in the pan. Next time, I'll make the sauce in the pan and pour out what I'll need for other parts of the dish into a small bowl.

 

Cover the bottom of your skillet with a thin layer of the sauce.

Now the real fun begins! Lay a tortilla on your work surface. Spoon a generous helping of the meat mixture onto the tortilla. Add your cheese.

Roll the tortilla and place seam side down into the skillet.

Repeat this step until all of your tortillas have been filled.

Cover with the remaining sauce and spread a nice yummy layer of cheese over the top of the sauce.

Bake for about 20-30 minutes or until the cheese is melted and bubbly.

Dollop some sour cream and any additional toppings you'd like and enjoy!!!

 

 

It has taken multiple attempts to complete this blog today. Between laundry, an ornery baby, and a husband that came home super sick this afternoon, I've had a time trying to complete anything else. I will never complain however. This is just one of those days that I count as a blessing. I have my precious family and I am healthy and able. I can care for them when they need me and there are few better feelings than being wanted and knowing that you have what your family needs. I thank God everyday for this beautiful life. I continue to learn how to praise Him during the storms that pass by. I am blessed to know Him as my Savior and because of Him, I can face tomorrow. Have a blessed Sunday evening!