In a medium saucepan heat oiland chili powder for about 30 seconds. Add remaining ingredients. Bring to a boil, reduce heat to low and cook for 10-15 minutes. Adjust the seasonings as desired
Directions for Enchiladas:
Preheat oven to 350 degrees F
Spread a thin layer of the enchilada sauce into a 13×9 baking dish
In a skillet over medium heat, saute ground beef, onions, garlic, salt, cumin, olives, and green chile peppers. Continue cooking until the meat is no longer pink. Pour in the salsa or tomato sauce and chili powder. Mix thoroughly and heat through.
Spoon a little of the meat mixture into a sprouted grain tortilla. Roll the tortilla up and place in the prepared casserole dish (seam down). Repeat for the remaining tortillas using up all of the meat mixture. You may have some left which you can save for a taco salad
Pour the rest of the enchilada sauce over the top of the enchiladas, sprinkle with remaining olives and top with cheese .
Bake 30 minutes in the preheated oven, or until hot and bubbly.
Top with organic sour cream, green onions, and chopped avocado