Vegetarian Enchiladas

Suggested Piece: 12" Electric Skillet

Ingredients
1 can (28 oz.) green or red enchilada sauce
1 can green chilis
1 pkg. corn tortillas
1 carrot (#1 cone)
1 yellow squash (#1 cone)
1 zucchini (#1 cone)
8 oz. cheese (Monterey Jack, Cheddar, Jalepeno Jack)
2 cans beans, drained (black or pinto)
1 lb. ground beef (opt.)

Directions
Cover bottom of skillet with enchilada sauce. Layer the following in order:
(1) Corn tortillas
(2) 1 can of beans (or 1/2 the ground beef)
(3) 1/2 yellow squash (#1 cone)
(4) 1/2 zucchini (#1 cone)
(5) 1/2 carrot (#1 cone)
(6) 1/2 can green chilis
(7) 4 oz. cheese (#1 cone)
Repeat #1 - #7 for a 2nd layer. Top with remaining enchilada sauce and top with any remaining cheese. Set temperature to 350F until VapoValve clicks. The reduce temperature to 185F for approx. 15 min. For an alternative version of this recipe substitute squash with various colors of bell pepper and/or add an onion (#2 cone) for a different flavor!

Mexican Hot Chocolate

Suggested Piece: MP5

Ingredients
2 Tbsp. Cocoa powder
1 bag Semisweet chocolate chips
1 can (7 oz.) Sweetened condensed milk
2-3 Cinnamon sticks (opt.)
1 tsp. Cinnamon powder
1/4 tsp. Nutmeg
1 tsp. Chili powder (opt.)
6-8 c. Whole milk (2% or Skim opt.)

Directions 
Pour all ingredients, except the milk and cinnamon sticks, into MP5. Set temperature to 150F, and stir until chocolate chips have melted. Slowly whisk in enough milk to reach your preferred consistency. Toss in cinnamon sticks, cover, and let simmer until heated through. Serve with desired toppings.