I have to say I really like the name my daughter came up with for the enchilada sauce I made for dinner tonight. I was recording her on my phone about helping me cook and when asked what kind of sauce we were making she said matter a factly, “Ninja Sauce,” (or later ninjalado). Works for me.
I have been making a variation of this meal for the past month or two at least once a week as it is a meal I don’t have to cajole my children into eating. I figure it must be a hit as they both gobble it up. Tonight I decided to switch it up a bit and make fresh guacamole and enchilada sauce.
Guacamole:
*4-6 small ripe avocados ( 3-4 larger ones)
* Garlic Powder (about 1/2 to 1 tsp to taste)
* Salt (1/4 tsp)
* Cilantro (1 tsp chopped leaves)
* Lime (1/2 of 1 large lime squeezed)
*Tomatoes ( 8-10 grape tomatoes chopped into small pieces)
* Onion (1/2 small onion any variety, I used yellow)
Directions:
Start by washing the avocados before cutting them. I find it easiest to take avocado and lay it on its side and use a medium knife to slice it in half. I then use the knife to hit into the pit and take the pit out. You could also take the pit out with a spoon if you do not feel comfortable using a knife. I know there are a terrible number of memes and posts about the dreaded “avocado hand.” Once the pit is out you can simply take a spoon and scoop out all the avocado leaving the skin behind. I then use a fork to roughly smash the avocado. As soon as you are done smashing the avocado you will want to add the lime. I squeezed one half of a large lime not only for taste but also to preserve as much green color as possible. Finely chop the onion, cilantro and tomatoes to add to the avocado, Lastly, add the garlic and salt to taste. I prefer more garlic and less salt, personally.
Enchilada Sauce:
*1 14-15 oz Can Puréed Tomatoes (this will make a thicker sauce if you prefer a thinner sauce I would use a can of unsalted tomato sauce).
* 3 cloves of garlic
* 1/2 medium to large onion (any variety though I used a purple one)
* 1 Red Bell Pepper (I only used about 3/4 of mine as it was quite large)
* 1 Jalapeño (I used half of a medium sized one but this is completely up to taste as it would also
work without it)
* 1/2 tsp Cumin
* 1/2 tsp Oregano
* 1/2 tsp Parsley
*1/4 tsp Salt ( I prefer to get unsalted tomatoes but if you buy the ones with salt you may want to use
less)
* 1/4 tsp Cayenne Pepper (Black pepper or chili powder could be used if you prefer a milder taste)
Directions:
First you will want to begin chopping up your veggies to sauté them for the sauce. You don’t have to worry too much about the size as you will be putting them into the food processor once they cool. Sauté the red pepper, onion, garlic and jalapeño just until soft and set aside to cool. Once room temp you can add the veggies to the food processor (a blender would also work). Once blended add the tomatoes for a quick pulse. Add all of this plus the spices to a small sauce pot and bring to a boil and let simmer on low for 10-20 minutes. I served ours with hard shell corn tortillas, fajita veggies and retried beans. This whole meal is vegan and absolutely delicious! Enjoy!
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