I started with some Spanish Rice. About 3/4 cup of white basmati and 3/4 cup of brown rice, sauteed and lightly browned with 1/2 a medium red onion on a medium heat. Crush in 4 gloves of garlic after about 5 to 10 minutes. Later I'll add pureed jarred tomatoes, veggie boulian, paprika, cumin, black pepper and chipotle powder.
I backwards engineered a recipe that my friends Stef and Jimer turned me on to, which is a salsa/chutney made of carrots, red onion, ginger, lime, pineapple and habenero. I am going for more or less the same thing here, except I am using a bag of frozen yellow pear tomatoes from last years garden.
Put that whole mess into a blender ..
.. and put it on the stove to simmer and render down a bit. Also present is an enchilada sauce I whipped up from jarred tomatoes from last years garden and the Spanish Rice. I cheated on the enchilada sauce and used one of those French's taco seasoning powder mixes with my one quart of jarred tomatoes. In my defense, I would like to say that I did customize the sauce by adding about 1/4 cup of diced red onion, basil, oregano and black pepper to dress it up a little. Another quart of jarred tomato, the spices and about 2 1/2 cups of veggie boulian went into the spanish rice, we're it simmered until the rice was done. I put in a little extra salt I think, too.
Most of the pots stayed on the stove all evening while we we're out weeding, being stirred every so often. Then, I threw together enchiladas that had chili and kidney beans, cheddar cheese, and a line of that enchilada sauce on them. The enchiladas we're then drowned in the rest of the enchilada sauce and covered with cheddar and set to bake at 350 for about 30 minutes, when the cheese begins to brown.
Serve the enchiladas (forgot to get a picture of that) along side the rice with a tablespoon of sour cream or plain yogurt with a laddle full of the pineapple/ginger/habenero/pear tomato salsa/chutney over the top of the enchiladas.
This may very well be the best cooked meal I've ever created.