The whole Enchilada

Who says Mexican food has to be fattening? OK, so most everyone I know! I will have to respectfully disagree. Black beans are high in protein and Fiber as well as many other valuable nutrients and they lose very little of their afor mentioned glory in the cooking process. Fresh salsa of any kind is filled with enzymes and vitamins (and who doesn't like salsa). Unless, of course the ingredients have been radiated, but lets assume for the sake of this conversation your veggies came from your garden or from a local supplier. Baked tortillas cut in perfect little triangles and carrots sliced on a mandolin make perfect dippers for both salsa fresco or guacamole, which in and of itself is filled with good fats that your brain and joints need to keep lubricated. Mexican food makes you smarter to...brilliant! Thin corn tortillas dipped in the hot coconut milk and green chili, cilantro sauce to soften them , are stuffed with homemade vegetarian black beans, sauteed sliced onions and red and orange peppers. These enchiladas are nestled on a barely wilted bed of spinach seasoned lightly with lime and grey salt. guacamole and mango salsa lend a somewhat carribean flare and complete this meal perfectly. I dare say we all felt that these where hands down the best enchiladas we had ever had.