Koko & Lance
Two of our great dogs.
Coonridge Baked Potatoes
Featuring Flame Roasted Green Chile Organic Goat Cheese
|
 Black Bean & Fresh Corn Enchiladas
Perfect with salad
Ingredients: |
Instructions: |
| 5 |
ears corn |
| 4 |
tablespoons canola oil |
| 1/2 |
cup red chile powder |
| 6 |
cloves garlic |
| 1 |
tablespoon cumin |
| 6 |
fresh zucchini |
| 1 |
dozen blue corn tortillas |
| 1 |
teaspoon sea salt |
| 1 |
tablespoon chile piquin |
| 1 |
jar Coonridge Organic Goat Cheese |
| 1/2 |
cup rice or wheat flour |
| 2 |
cups black beans |
| 1 |
pound firm tofu |
| 1 |
bunch cilantro |
|
| 1 |
Preheat your oven to 350 degrees Fahrenheit |
| 2 |
Cook the black beans until they're soft |
| 3 |
Cut the corn off the cob |
| 4 |
Crumble the tofu |
| 5 |
Chop the cilantro and garlic |
| 7 |
Heat canola oil on medium heat |
| 8 |
Add the cumin, red chile powder, garlic and sea salt to the oil |
| 9 |
Let cook for 2 minutes and add flour and mix as a roux |
| 10 |
After a minute add 1 quart of water, stirring well |
| 11 |
Use a whip to make sure the mixture is smooth |
|
|
|
