The 3rd Day of Christmas represents three very special gifts from above. It is the Holy Spirit that guides us, walks with us, and imparts His Holy Gifts.
The Three French Hens represent Faith, Hope and Love. These are the gifts that fill the world with unending joy. Let these gifts be a source of inspiration and prayer.
Father, we give You thanks for our family of faith. It is by Your example of sacrificial love that we have hope. We ask that You make us channels of you love. Where there is darkness, we will be Your light.
Strengthen our faith in You, O Father. Through that faith, let us know Your Love. And be the Hope to those who may be lost that none are forsaken. In Christ name, we pray.
On the National Front, today is Fruitcake Day. I’m not really sure why Fruitcake Day would be after Christmas Day – unless it’s meant as a way to pass along those Fruitcake gifts we’ve all received. I’m not sure what it is about Fruitcake that most people don’t particularly care for. Truth be told, those tiny Fruitcakes that come in Holiday gift baskets from places like Swiss Colony do disappear in our house. While Hubby calls us crazy, Kiddo and I split the cakes between us. Yum!
Today also happens to be a Tuesday. If you’ve been around a while, you know that unless some important Holy Day or National Holiday (like the 4th of July) should get in the way, Tuesdays are Tijuana Tuesday. That means Mexican delights and margaritas. Oh yeah!
Spicy Flour Enchiladas
1/2 Yellow Onion, divided
1 Garlic Cloves
1 (15 oz) can Whole Black Beans
2 firm Roma Tomatoes
1/2 cup Cilantro
1 lb Ground Beef
1/2 lb Chorizo
1 cup shredded Mild Cheddar Cheese
1/2 cup Sour Cream
1 tablespoon Parsley Flakes
2 tablespoons Taco Seasoning
1 teapoon crushed Mexican Oregano
1/2 teaspoon Black Pepper
1 cup Red Enchilada Sauce
1-1/2 teaspoons New Mexican Red Chili Powder
1/2 teaspoon Salt
8 Flour Tortillas, taco size
1/2 cup shredded Mexican Cheese Blend
Heat oven to 350-degrees. Spray a 9-inch by 13-inch baking dish with cooking spray, set aside.
Peel and finely chop onion, divide in half and set aside. Peel and finely mince garlic, set aside. Rinse and drain black beans, set aside. Finely dice tomatoes, snip cilantro and set aside.
Crumbled meats with half of onions in a skillet over medium heat. Cook, breaking meat into small pieces until cooked through, about 10 minutes. Drain off any grease.
Stir the mild Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the meat mixture until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 8 minutes.
Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans. Roll the tortilla up, enclosing the filling, and lay seam-side down into the prepared baking dish.
Repeat with remaining tortillas. Spoon remaining meat sauce over the enchiladas and scatter any remaining black beans over the top. Sprinkle tortillas with Mexican Cheese Blend.
Bake in the heated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 minutes or so.
While the enchiladas bake, mix remaining onions and tomatoes together in a small bowl, set aside.
Remove enchiladas from oven, let rest for 5 minutes. Sprinkle tomato-onion mixture over the enchiladas. Serve and enjoy!