Tag Archives: mexican

Stuffed Peppers

Ingredients:
1 sweet potato, cut into small cubes
1 teaspoon chili powder
1 teaspoon cumin
4 tablespoons extra-virgin olive oil, divided
1/2 onion, diced
1 jalapeno, seeded and diced
3 cloves garlic, minced
1 can black beans
1 (12 ounce) frozen package Green Giant corn steamers
1/2 cup cooked quinoa or rice
2 tablespoons fresh lime juice
1/2 cup fresh cilantro leaves
4 red bell peppers, sliced lengthwise and seeds removed

Directions:
Preheat oven to 400. Arrange the diced potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with cumin, chili powder and a good pinch of salt and pepper. Toss and roast for 20 minutes. Once roasted, lower the heat to 375.
Cook the quinoa in boiling water until they pop into little spirals, about 15 minutes. Drain.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high. Add the onions and sauté until they start to soften, about 4 minutes. Add the jalapeno and garlic; sauté another minute, until fragrant.
Add the black beans and frozen corn; cook for 5 minutes, until warmed. Add the roasted sweet potatoes, cooked quinoa, lime juice, cilantro leaves, and a good pinch of salt and pepper.
Stuff the mixture into each pepper half, and sprinkle the cheese on top. Bake for 30 minutes, or until the peppers have softened.

Before going in the oven.

Black Bean and Sweet Potato Quesadillas

Notes: Nova liked this better than I did. I just thought it was so-so. I used whole wheat tortillas.

Ingredients:

1 large sweet potato
1 cup brown rice, cooked
8 ounces vegetarian, no added oil, re-fried beans
1 cup of salsa
1 cup fresh spinach
8 ounces black beans, drained and rinsed
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon cumin
1 jalapeño pepper, diced (optional and HOT)
6-8 Flour or Grain Tortillas

Instructions:

1. Preheat oven to 375ºF
2. Prepare a sheet pan with parchment paper
3. An hour before you plan to eat, peel and quarter the sweet potatoes
4. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft
5. In the meantime, prepare rice in a rice cooker or on stove top as directed
6. Remove sweet potatoes from oven and toss into a mixing bowl
7. Mash sweet potatoes with the salsa, rice and fresh spinach
8. Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat
9. Add onion powder, chili powder and cumin to taste and stir
10. Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture
11. Add jalapeños if desired
12. Place another whole wheat tortilla on top
13. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes
14. Flip with spatula and cook for another three minutes
15. Voila! Cut into desired number of sections
16. Serve topped with salsa

Tip: Also try this with black-eyed peas instead of the black beans or any other favorite beans.

Source: Engine 2

Mexican-Lime Soup

Notes: Makes 4 or 5 servings. Nova likes it and I thought it was ok for soup.

Ingredients:
1/2 large onion, chopped
4 ounces mushrooms, quartered
2 bay leaves
2 cloves garlic, chopped or pressed
2 poblano chili peppers, toasted, seeded, and skinned (see Cooking Tips), and cut into strips
2 32 ounce cartons vegetable stock
2 cups of corn
2 large cooked red potatoes, cut into 1-inch cubes
1 bunch cilantro, rinsed and chopped
Juice of 3 limes
2 tomatoes, chopped
1 avocado, peeled and sliced
Corn tortillas strips – baked

Directions:
Sauté onion, mushrooms, and bay leaves on medium heat with a little water or low sodium vegetable broth in a large soup pot for 5 minutes, until onions brown.
Add garlic, chilies, and 1 cup of stock. Stir intermittently for 5 minutes, until peppers begin to soften.
Add remaining stock, corn, and potatoes. Cover and cook on medium heat for 10 minutes, until potatoes are tender.
Remove from heat and let sit covered for 5 minutes.
Stir cilantro & lime juice into soup immediately before serving.

To Serve:
Place a handful each of tomatoes, avocados, and tortillas strips into large bowls.
Pour hot soup directly over vegetables and corn tortillas strips and serve.

Edamole

Notes: We both thought this was ok. Probably better as a sandwich spread or base layer in a taco or burrito then a straight up dip.

Ingredients:
2 cups frozen edamame (soy beans), thawed
1 tsp salt
2 whole small limes, juiced
a dash of cayenne pepper
1 tsp cumin
¼ cup fresh cilantro
1 whole garlic clove
½ whole sweet onion
1 whole tomato, diced

Directions:
Combine all ingredients except tomatoes in a food processor and blend until smooth, scraping sides as necessary. If its too rustic, add 1-2 tbsp water. Stir in tomatoes and serve.

Source: Happy Herbivore

Enchilada Stack

Not sure what you’d call this.
3 corn tortillas layered with vegetarian re-fried beans and chopped fresh spinach. Covered with enchilada sauce.
I spread a thin coat of enchilada sauce on the bottom of and oven dish and cooked for around 20 minutes on 350.
Once out of the oven I topped with sliced olives and cilantro.

Pictured above served with home-made guacamole and home-baked tortilla chips.

Wild Rice Tacos

Notes: We both really like these. Pictured above topped with chopped fresh spinach.

Ingredients:
1 cup (uncooked)wild rice blend
Corn tortilla shells
1 can black beans, drained and rinsed
Chili powder to taste
Romaine lettuce or some other green chopped

Instructions:
Oven baked corn taco shells:
Pre-heat oven to 375
Wrap corn tortillas in a slightly damp paper towel
Microwave (to steam) for 25 seconds.
Then, place corn tortillas on your oven racks, so that they drape over the sides.
Bake for 7-10 minutes or until crispy.

Filling:
Cook rice per directions
In a pan, heat up the black beans using a couple tbs of vegetable broth.
Add in the rice and Chili powder and stir until mixture is hot all the way through.
Fill Taco shells with filling. Top with greens, jalapenos and salsa.

Meatless Chorizo

The faux chorizo was made with quinoa, pinto beans and a lot of spices. I originally made it into patties for burgers. The next day I broke the leftover patties apart and reheated in skillet for tacos. I think I liked it better crumbled than in patty form.

Mashed Potato Enchiladas

Notes: I made this up as I went so I don’t have any amounts.

Ingredients:
Cumin
Garlic powder
Chili powder
Onion Powder
Black pepper
Whole wheat tortillas
Mashed potatoes – I steam cubed, new(red) potatoes, skin on, for 20 minutes and then mash
Enchilada sauce
Diced red pepper
Diced jalapeno
Chopped green onions
Black Beans
Fresh Spinach slightly chopped

Directions:
Preheat oven to 350.
Mix first 4 ingredients in to mashed potatoes.
Spray glass cooking dish.
Spread enchilada sauce on bottom of dish.
Place spinach on tortilla.
Spread potatoes on tortilla.
Sprinkle on a few black beans, red peppers, jalapeno peppers and onion on top.
Roll tortillas and place in baking dish.
Spoon enchilada sauce over the enchiladas.
Bake uncovered for 30 minutes.

Dining Out – El Mezcal

El Mezcal in Ottawa, KS. Not really in the Wichita area but it seems we do eat in this town occasionally when riding trails near there. Nice to see a vegetarian section on the menu. We split an order of fajitas and a side of guacamole. Although the menu says the fajitas contain broccoli ours didn’t. It was pretty good.