Veggie Enchiladas, Slaw, Chips and Mango Salsa

Hi all,
Sorry for the lack of rolling up the enchiladas. Orion is not letting me do a lot these days and it was all I could do to get the casserole layered! Plus I was a "single" mom on Tuesday and had to get the kids to bed myself. Rough day. Anyhow, here's my recipe collection:

Enchiladas

Sauce:
1 onion
3 cups of tomatoes, chopped
1 pepper (I did 2 chipotles for a quadrupled recipe)
3 cloves garlic
1 T sugar
3 T lime juice

Saute onion and garlic in a wee bit of oil. Add the rest of the ingredients when the onions are soft. Blend this altogether with a hand blender and then you have enchilada sauce.

Veggies: saute sweet potatoes, squash, zucchini, peppers, onions, and garlic together. Add some black beans and salt and pepper. This is your veggie layer.

I layered the sauce and veggies in corn tortillas. Bake on 350 for 30 minutes. Top with cheese and cook for another 10 minutes. Serve.

Slaw
1 head of cabbage
1 bunch of swiss chard
sesame seeds

Dressing:
olive oil, lime juice, dijon mustard, salt and pepper

Thinly slice the cabbage and swiss chard. Top with sesame seeds. Mix with dressing.

Tomato-Mango Salsa
1 cup chopped fresh tomatoes
1 medium mango
1 jalapeno
cilantro
2 T fresh lime juice

Whack it all together in the food processor.

Total for four families: $28.