Ingredients:

• 12 organic corn tortillas
• 1 14 oz jar organic Enchilada Sauce
• Organic olive oil
• 1 cup organic olives
• 1 large onion 
• 2 large sweet red bell peppers
• 1 stalk broccoli
• 2 cups chard or spinach leaves /one cup chopped cilantro
• 4 carrots
• 2 cloves garlic
• 1 small package grated Monterey jack cheese
• 1 16 oz can organic black beans (or fresh cooked if available)

Instructions:
Chop all of the vegetables and mix them together. Sauté in olive oil until tender. Set them aside. Warm the beans in a pan and set them aside. Heat the oil in a skillet. Pour the enchilada sauce in a flat bowl, wide enough to dip the tortillas in. Place a tortilla in the hot skillet, turning it over a few times to soften it. Remove from the skillet and dip the softened tortilla in the bowl of enchilada sauce. Place it on a plate and scoop out a cup of the sauteed vegetable mix and put it on the tortilla. Then take a spoonful of the beans and place them on top of the vegetable mix. Roll the tortilla and place in a casserole pan. Repeat the process, making two rows of six tortillas each. Pour the remaining enchilada sauce over the tortillas and spread the cheese over the top. Bake at 375 for 15 minutes.

Each month, we will be showcasing one of our delicious recipes with ingredients from the garden!

Servings-12 small bowls
Prep time-1/2 hour
Cook time-8 hours or more in standard sized crock pot
Ingredients-
4 cups dried beans; equal amounts of black, kidney, cannellini and red beans
1/3 cup extra virgin olive oil
1/4 cup soy sauce
Fresh squeezed juice of one lemon or lime
1 T chili powder
1 can tomato paste
4 cups fresh chopped tomatoes, divided into parts
1 cup chopped onions
4 fresh garlic cloves, chopped
A handful of fresh cilantro, chopped
1/4 tsp salt
Instructions-
Soak the beans and salt in a crockpot overnight, making sure the beans are covered by water. In the morning it will be your choice whether you would like to drain and add fresh water or keep the water that the beans were soaked in. From there, add two cups of tomatoes, lemon or lime juice, tomato paste, olive oil, soy sauce, chilli powder, and chopped garlic to the pot. Add water 3/4 to the top of the crockpot, turn on high and let cook all day stirring occasionally, and add more water if needed. After about 6 hours, stir in the remaining two cups of tomatoes, chopped cilantro, and chopped onions. Continue to cook (about 2 more hours), and when the beans have softened and most of the moisture has been absorbed (and the vegetables have cooked down), turn the crockpot to low and let it simmer 1/2 hour or more. Serve the beans warm, wrapped in your favorite taco shell, topped with fresh cilantro, tomatoes, avocado, lettuce, sprouts and salsa. Yum!