Honduran Enchiladas

For the Meat - from ingredient list

• 1 large potato, cubed ¼ inch
• 1 large carrot, cubed ¼ inch
• 1 pound ground beef, (lean or extra lean preferred)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 green pepper, diced
• 1 tomato, diced
• 1 tsp chicken bouillon
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• Salt as needed

1. Heat up a pan over medium high heat, add the ground beef, diced onion, minced garlic cloves, diced green pepper, diced tomato, and spices. Sautee for 5 minutes, stirring occasionally.

2. Add the cubed potatoes and carrots. Cook, stirring occasionally until the potatoes and carrots are tender, about 10 minutes.

For the Tomato Sauce - from ingredient list

• 1 tablespoon olive oil
• 1 (6 ounce) no-salt-added tomato paste
• 1 medium onion, sliced
• ½ jalapeño pepper, sliced (optional)
• 1/2 tsp chicken bouillon
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 2 cups water
• Salt as needed

3. Meanwhile the ground beef and vegetables are cooking, heat up the olive oil in a saucepan. Sautee the sliced onion and sliced jalapeño pepper until the onion becomes translucent, about 3 minutes. Add the tomato paste, water, and spices. Cook over medium-low heat for about 5 minutes. Taste and adjust for salt as needed.

4.  In a separate bowl, mix all the ingredients for the cabbage salad and set aside.

For the Cabbage Salad - from ingredient list

• ½ small head of cabbage, shredded
• ½ bunch fresh cilantro, chopped
• 1 medium tomato, diced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin

5. To serve the enchiladas, place about 2 tablespoons of the meat and vegetable mixture on the tostada and top with desired amount of the cabbage salad, tomato sauce, queso fresco or parmesan cheese, and optional avocado.