Free: Enchilada and Sangria recipes

Home and Garden

Made for a great summer meal for us this week, thought others might be interested!

Here are the enchiladas (thanks Clemma!). Of course the variations are endless.

Tortillas (I like whole wheat)
Large can black beans
Large can enchilada sauce
Frozen or canned corn
Extra firm tofu, cut into 1/4" dice
Zucchini, cut into small pieces
Cheddar cheese
Oiled 9x13 pan (Might make an extra 8x8 too)

Drain and rinse beans and corn. Combine in large bowl with tofu and zucchini, plus about 1/2-3/4 C each of sauce and grated cheese.

Cover bottom of pan with about 1/2 C sauce. Roll about 1/2 cup of bean mixture in each tortilla, place seam side down in pan. When tortillas fill the pan, cover with the rest of the enchilada sauce. Top with grated cheddar cheese. Cover pan with foil or baking lid.

Bake covered at 350 for 25-30 min, then another 5-10 min uncovered.

Sangria
INGREDIENTS
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

DIRECTIONS
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.