October Is Upon Us.

and that means the same thing that happened last year is going to happen this year...
I have been so busy with everything that kitchen time etc has been at a minimum but luckily I had a photo of something I made recently that I saved!!! Here we go with some black bean and chorizo enchiladas with mozza teese, salsa verde and avocadoThis one was just thrown together haphazardly and I will give you a quick guide to whipping this up for yourself.

Enchilada shell. Mix some maseca flour and lukewarm water together until it feels like it is a bit too wet to use. You won't want to use more than a cup of flour for this. Then flatten them out into the disc size you want to use and make them quite thin. Fry them in shallow oil in a pan and that part is done.

Black bean chorizo topping. Sautee some onions, garlic and jalapenos together and when softened add salt, pepper, chili powder and cumin. Cook down for a minute or two and then add some black beans and allow to cook for a bit. Add some water so that you have a bit of sauciness when you are done cooking the beans. When the beans are pretty much ready add the chorizo of your choice, whether it be homemade or store bought, and cook for a few more minutes. Check for seasoning and finish off with some fresh cilantro.

Salsa verde. Jacked from here

As soon as I took the enchilada shells out of the oil I put the teese on them and then covered them with the black bean chorizo to aid in the melt. Top with salsa verde, some fresh avocado and enjoy.

Now let's get ready for a month of deliciousness all over the internetz.