Alex Iezzi's mom recently sent him a big package full of hot peppers she grew in her garden in Arizona. He handed them over to me, requesting something spicy. At first I thought I would make a noodle dish of some sort, but Veronica suggested enchiladas and I wholeheartedly agreed. I roasted a mixture of serrano, jalapeno, and habanero peppers with a drizzle of oil until slightly charred and softened, and in the meantime boiled purple and idaho potatoes on the stove. The jalapeno and habanero peppers were minced and added to a sauce of crushed san marzano tomatoes with garlic and a few drizzles of molasses and seasoned with salt; the serrano peppers were roughly chopped and added to the filling. 
The filling consisted of a diced onion sauteed with one clove of chopped garlic, 1/2 green bell pepper, 1 red bell pepper, 1 15oz can of pink beans, and the just-tender, drained potatoes. I cooked the filling in a large saute pan and mashed it with a potato masher to break up the potatoes but not so much as to totally homogenize the texture. I spread some sauce over the bottom of a 13x9 roasting pan and dipped tortillas (individually warmed over the stove by Veronica) in the sauce, then filled them, then rolled them up. This is a great and inexpensive way to feed a large group with mixed dietary restrictions, because it is so healthy, filling, and delicious no one will complain, and Alex Craig may even ask, "what kind of meat is in this?"
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