Happy Easter!

Being the non-traditional people that we are, this was our Easter dinner.  Avocado enchiladas with corn.  To drink: Trader Jose's (a Trader Joe's brand of beer like Corona, only tastier and half the price.)  Happy Easter everyone!

The Recipe:

Avocado Enchiladas (makes 5 servings)

Sauce:

1 tsp oil

1 small yellow onion, finely diced

1 garlic clove, minced

2 tsp sugar

2 tbs cumin

1.5 tbsp dried oregeno

6 oz beer (1/2 can/bottle)

14 oz crushed or diced tomatoes

1/2 cup water

1 tbs balsamic vinegar

Filling:

4 ripe avocados

1/2 cup cilantro leaves, roughly chopped

1/2 onion, finely diced

juice from 1 lime

10 corn tortillas

enough shredded mozzarella or monterey jack cheese to top the enchiladas.

Heat oil in saucepan. Add onion and saute for 5 minutes.  Add garlic, sugar, cumin, oregano and saute another 2 minutes.  Add beer, tomatoes and water.  Simmer for 20 minutes.  Add vinegar.  Heat oven to 400 F.  Chop avocados and toss with cilantro and onion and lime juice.  Spread 1/2 cup of sauce on bottom of casserole.  Dip tortillas in remaining sauce.  Spoon 3 tablespoons filling into each.  Roll up and arrange, seam side down in casserole.  Pour remaining sauce over top of enchiladas and sprinkle with cheese.  Cover with foil and bake for 25 minutes.  Remove foil and bake 5 minutes longer.