Southwestern

No need for a giant 13 by 9-inch casserole dish (not to mention endless leftovers). These scaled-down enchiladas come together in a single pan. We created a smoky, gravy-like sauce by combining chili powder, tomato paste, shallots, flour (for thickening), and broth for some sweet and earthy flavors. We made the sauce in the skillet, set aside a portion of it, and then built the whole dish on top of the remaining sauce, nestling cheese-filled tortillas into the thick, spicy goodness.

Of all the Thanksgiving staples, I've never been able to get behind candied sweet potatoes. These orange tubers are one my favorite fall vegetables for their warming sweet flavor, and I can't understand why you'd want mask that sweetness with more sugar, and then top it off with marshmallows? In contrast, if I were doing a sweet potato dish, it'd be something more in line with this sweet potato and corn salad.

There’s enough filling to make 8 rolls. If you don’t need that many for dinner, pop a few in the freezer or wrap them in parchment paper (instead of foil) and tote them to work. A quick pop in the microwave and lunch is hot. So, before you head for the couch, assemble, roll, and wrap the burritos.

This recipe originally accompanied Baja Fish Tacos .
Yield: Makes 8 servings

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños