Friday Recipe Exchange: Santa Fe Wraps and Enchiladas

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I live within walking distance of one of the best family owned Mexican restaurants around, they have some of my favorite green chile sauce ever, so I rarely go to all the trouble of making a Mexican style meal.

But JeffreyW is always making some yummy south of the border treat. He was burning up the blog with some great recipes this week, so I’m going to highlight those tonight. Then the featured recipe is a simple and tasty wrap I often make for a casual meal when I have company.

First up, JeffreyW makes some excellent Chimichurri that I can’t wait to try.

Chimichurri is a  green sauce used for grilled meat, originally from Argentina. It is based on finely-chopped parsley, minced garlic, olive oil, oregano, and white or red wine vinegar.

Photos and recipes here and here (he changes things up a bit the second time around).

Pictured above are JeffreyW’s Chicken Enchiladas, recipe and more photos here.

For a quick kid-friendly dinner, I make a fun and popular with the kids Burrito Pie, recipe here.

What’s cookin’ this weekend? Anything fresh from the garden making it to your table yet? Hit the comments and don’t forget to share some of your favorite recipes, you guys have been great at giving me new recipes to try.

The featured recipe tonight is one of my quick and easy meals that works great when I have a house full and I want a casual build-your-own main course.

Santa Fe Wraps

(There is a full dinner menu at this link).

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin, London broil, or flank steak thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all the water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and simmer an additional 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*Go wild, use a couple of different colors for added flavor and a pretty presentation.

Also, please note my friend who lived in Santa Fe says it needs chopped green chiles to be authentic. So add as desired.

That’s it for this week….happy Friday the 13th.  – TaMara

 

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