Enchiladas w/ Black Bean Sauce & Split Pea

The 608 CSK

November 21, 2017

Meal 1: Grassfed Beef / Pinto Bean and Spinach  Enchiladas w/ Black Bean Sauce and Latin Slaw.

·        Warm the enchilada dish gently in a microwave. If you like you can finish them in a 350 oven for 10 minutes or so to crisp the tortillas, or microwave all the way through.  Garnish w/ cheese too if you like and melt that goodness on.

·        Warm the jar of sauce in the microwave too.  Top the enchis with the sauce just before serving.

·        Dress the slaw with a little salt as we omitted it to prevent wateriness, then mayo if you like it creamy, skip if you don't.  Dress also with a little acid like lime juice, white wine vinegar, cider vinegar or another light sweet vinegar.  A pinch of sugar is nice too.

Meal 2: Split Pea Soup, Braided Challah,  Snug Haven Spinach Salad.

·        Warm the soup gently, thinning  if necessary.  Adjust the seasoning and serve.  If you like, cook bacon or ham pieces in the saucepan first and then add the soup.

·        Warm the bread.  Wonderful sliced and toasted.

·        Dress and serve the salad.  Enjoy the return of Bill Warner's amazing spinach.  We are lucky to have his world class caliber food in our diet all winter!