Instructions

Slice the jalapeño lengthwise and scrape out the seeds with a spoon. Cut off the stem and dice the remaining parts of the pepper. Mince the garlic. Sauté the jalapeño and garlic with vegetable oil in a large skillet over medium heat for one to two minutes, or until the garlic is soft.

Add the ground beef to the skillet and continue to sauté until it is fully browned. Drain and rinse the black beans, then add them to the skillet along with the chili powder and salt. Stir to combine and heat through.

Drain the pineapple chunks, then roughly chop them into smaller pieces (save the remaining half of the can for another use). Slice the green onions. Pull the cilantro leaves from the stems and give them a rough chop. Turn the heat under the skillet off, then stir in the pineapple, green onions, and cilantro.

Preheat the oven to 375 degrees. To make the enchilada sauce, combine the vegetable oil, flour, and chili powder in a medium pot. Turn the heat on to medium and whisk the ingredients together. Once the mixture begins to bubble, continue to whisk and cook for one minute. Add the water, tomato paste, cumin, garlic powder, cayenne, cocoa, and salt. Whisk to combine and allow the mixture to come up to a simmer, at which point it will thicken. Turn the heat off.

To make the enchiladas, warm the tortillas in the microwave, 4-6 at a time, covered with a damp paper towel. Fill each tortilla with about 3 tablespoons of the beef mixture, then roll it up. Place the filled and rolled enchiladas in a casserole dish, seam side down. Repeat until all of the filling is used (makes about 12 6-inch enchiladas, or 8 8-inch enchiladas).

Pour the sauce over top and bake in the preheated 375 degree oven for 30 minutes, or until the edges of the tortillas are crispy and the sauce is bubbling.

Bring a saucepan of lightly salted water to a boil.

Add the rice and cook for 8 minutes.

Drain, rinse then drain again.

Heat the oil in a large saucepan.

Add the onion, with the ground cloves and oregano, and fry for 2-3 minutes.

Stir in the rice and tomatoes and cook over low heat until all the tomatoe juice has been absorbed.

Set the pan aside Put the chicken breast in a large saucepan, pour enough water over them to cover and bring to a boil.

Lower the heat to a simmer and cook for about 10 minutes or until the chicken is no longer pink on the inside.

Lift the chicken out of the pan, put on a plate and cool sightly Preheat the oven to 325F.

Shred the chicken by pulling the flesh apart with two forks, then add the chicken to the rice mixture, with the grated cheese.

Stir in the sour cream, if using Wrap the tortillas in foil and place them on a plate.

Stand the plate over boiling water for about 5 minutes.

Alternatively, wrap and heat in a microwave on full power for 1 minute Spoon 1/8 of the filling onto the center of a tortilla and fold the sides.

Fold the bottom up and the top down to form a parcel.

Secure with a toothpick Put the filled burrito in a shallow dish or casserole, cover with foil and keep warm in the oven while you make seven more.

Remove the toothpick before serving, sprinkle with oregano.

Combine the turkey and dry spices in a large bowl. Mix together thoroughly. Add the chicken broth, mixing well. Let stand for 15 to 20 minutes. Scoop patties into 1/3 cup. Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or until thoroughly cooked. Setting 7 or 8 at windwater.

Can add mushrooms and celery. Combine everything and place in 9x13" baking pan. Bake for 30 minutes.