From Simple to Complex—A Quick Fix

I got me a Mexican food fix so I made enchiladas—baked tortillas filled with goodness. It needed a raw, crunchy partner. This flexible recipe fits the bill.

INGREDIENTS: Feel free to add or subtract ingredients depending on time and what you have on hand

• SLAW MIX:
  • cabbage – 14 oz, shredded [or bagged]
  • red pepper – 1/2 cup match sticks or shredded
  • beans – 1/2 cup, cooked, drained
  • corn kernels – 1/2 cup
  • cilantro – 1/2 cup, minced
  • tomatoes – 1 cup, diced
  • jalapeño – 1, seeded, minced
• DRESSING – If you want a creamy style, use 1/4 cup each of mayo and yogurt to replace the oil [When serving cheesy enchiladas an oil/vinegar dressing is the better choice]
  • salt – 1 tsp
  • pepper – 1/2 tsp
  • taco chile blend – 2 TBS
  • oil, neutral – 1/2 cup [or avocado oil]
  • vinegar – 1/4 cup, vinegar of choice
  • lime zest – 1 tsp, from one lime
  • lime juice – 2 TBS, from one lime
  • sweetener – 2 tsp [to taste]

INSTRUCTIONS:

1. Make the dressing and toss with the slaw mix
2. Best if allowed to cool in the fridge for an hour or more

Recipe adapted