Tag Archives: mexican

Smokey Black Bean Enchiladas

Notes: We both thought these were really good. I used a 12oz box of firm tofu and added a little bit of diced onion and red bell pepper to the mix. Pictured above with home-made baked tortilla chips and guacamole.

Ingredients:
15 ounces extra-firm tofu
15 ounces black beans, drained and rinsed
2 tsp liquid smoke
1 tsp hot sauce
8 whole whole wheat wraps
15 ounces enchilada sauce
1 tsp garlic powder

Directions:
Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.

Source: The Happy Herbivore Cookbook

Taco Salad

Notes:

Ingredients:

4 cups shredded romaine lettuce
1 (15-ounce) can black beans, drained and rinsed
1 recipe Fresh Tomato Salsa Dressing (recipe follows) OR your choice fresh salsa
4 ounces low-fat baked tortilla chips (regular or gluten-free)
1/2 cup chopped fresh cilantro (optional)
4 servings Guacamame (about 1 cup, recipe follows) OR a packaged guacamole hummus

Tomato salad dressing

1 pound tomatoes (about 3 medium)
1/4 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon red wine vinegar
2 teaspoons hot sauce
Freshly ground black pepper
Pinch of salt

Chop the tomatoes finely, and place them in a mixing bowl.
Add the remaining ingredients, and use your hands to mush everything up really well. Let sit for 10 minutes.
Chill in an airtight container until ready to use, up to 5 days.

Guacamame

4 ounces sliced avocado
1 cup frozen edamame, completely thawed
1/4 cup water
1/4 teaspoon salt
Juice of 1 lime
1 plum tomato, chopped
2 tablespoons chopped red onion
1/4 cup loosely packed cilantro leaves (optional)
Pinch of cayenne, for spiciness (optional)

Place the avocado and edamame in a food processor. Pulse until everything is well chopped.
Add the water, salt, and lime juice, and puree until relatively smooth, scraping down the sides with a spatula.
Add the tomato, red onion, cilantro, and cayenne (if using), and pulse to combine.
Transfer to a bowl, taste, and adjust flavors, if necessary. Serve ASAP.

Directions:
Divide the salad among four big bowls.
First, place the lettuce in each bowl, then layer on the black beans and salsa.
Crumble on the tortilla chips, and top with cilantro, if using. Serve with Guacamame on the side.

Mexican Stuffed Peppers

Notes:

Ingredients:
2 whole green bell pepper, seeded and diced
¾ cup frozen corn, thawed
¾ cup black beans, drained and rinsed
¼ cup cornmeal
1 tbsp chili powder
1 tsp onion flakes
½ tsp cumin
¾ cup salsa

Directions:
Preheat oven to 375F. Cut peppers into boats and clean out insides. Heat all other ingredients plus 1/2 cup water over med-high heat, until thicker and bubbling, about 3 minutes. Place peppers in an oven dish and spoon mixture into peppers. Cover with foil and bake 20 minutes or until peppers are tender.

Source: The Happy Herbivore Cookbook

Smashed Sweet Potato Burrito

Notes:

Ingredients:
4 whole whole wheat wraps
1 whole sweet potato, mashed
1 cup brown rice, cooked
10 ounces spinach, frozen
1 cup black beans, cooked
¼ tsp cinnamon
¼ tsp cumin
¼ tsp garlic powder
¼ tsp onion powder

Directions:
Cook spinach according to directions, pressing out any excess water once fully cooked. Sprinkle spinach with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Sprinkle mashed sweet potato with cinnamon and stir to combine. Then combine sweet potato mixture, spinach mixture, grains and black beans in a large bowl, stirring to evenly incorporate, and scoop mixture into the center of the shell. Drizzle with hot sauce if desired.

Source: The Happy Herbivore Cookbook

Whole Wheat Tortillas

Notes:

Ingredients:
3 C Whole Wheat flour
2 tsp baking powder
3/4 tsp salt
1 C warm water

Directions:
Stir together flour, baking powder and salt.

Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
Turn out onto a board and knead until smooth.

Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes.

For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
Turn tortilla often, stretching dough as you carefully peel it off board. Make sure these
are PAPER thin, the thinner, the better!

As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat. On a preheated electric griddle set at medium-high heat or about 375 degrees.

Almost immediately, tiny blisters should appear. Turn tortilla and immediately start pressing a wide spatula directly on top of it– press
gently but firmly all over the top. Blisters will form over most of surface as you press.

Turn tortilla and press all over other side until
blisters turn a golden brown; tortilla should remain soft. If tortillas stick or brown too quickly, reduce heat.

Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.

Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas.

Number of Servings: 12

Chick Pea Tacos

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
1 tbsp tamari
2 tsp lemon juice
1 recipe taco seasoning
8 whole taco shells

Directions:
Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.

Source: The Happy Herbivore Cookbook

Home-Made Tortilla Chips

Instead of buying packaged fried or baked tortilla chips we just make our own. Less oil, less salt.

Microwaved
1 corn tortilla shell microwaved for (approx) 45 seconds on each side. Break in to chips. Repeat.

Oven
Cut corn tortillas in to 8ths. Place on sprayed cookie sheet. Spray tops of chips. Bake at 350 for approx 8 – 12 minutes.

Jane’s Jammin Burritos

Notes: We both really liked this. I halved the recipe and it was still enough filling to make 4 large burritos. We served it with microwaved tortilla chips and guacamole. The leftover burritos were just as good microwaved the following day.

Ingredients:
1 large onion. chopped
2 cloves garlic, minced
2 zucchini, chopped
2 yellow squash, chopped
1 red bell pepper, chopped
3 cups shredded Napa cabbage
2 cans fat free vegetarian refried beans
2 cans black beans, drained and rinsed
1 cup cooked brown rice
2 teaspoons cumin
1/8 teaspoon cayenne pepper
6 large Ezekiel sprouted-grain wraps
Salsa and guacamole, to taste

Instructions:
Sauté onion and garlic in large skillet with a little water or low sodium vegetable broth on high heat for 3 minutes.
Add zucchini, yellow squash, red pepper, and cabbage to the skillet.
Cook for 4 to 5 minutes, until vegetables are al dente (soft but firm) and cabbage is wilting.
Add the black beans, refried beans, and rice to the skillet.
Stir ingredients together on low temperature until it is thick and mortar-like.
Season with cumin and cayenne.
Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line.
Fold the sides over using a bit of the veggie mortar as adhesive for the top flap.
Rest the burritos next to each other and place them seam-side down on a parchment lined baking sheet.
Bake for 20 minutes or until the wraps are crisp.
Serve with salsa and guacamole on top

Source: The Engine 2 Diet book

Picadillo Taco

Notes:
This is a recipe I altered to our own tastes. We both thought they were really good. We had intended on feeding these to the Grand-kids who were over for the night but determined it was too spicy after our first taste. They ate Peanut butter sandwiches and apples instead.

Ingredients:

1/2 onion, diced
11 ounces frozen vegetarian meat crumbles
¼ cup water
1 teaspoon Bragg Liquid Aminos
1 tablespoons chili powder
1 tablespoon cumin
4 whole grain wraps or 8 corn tortillas
1 can corn, rinsed and drained
2 tomatoes, diced
3 cups shredded romaine lettuce
Salsa

Directions:
In a nonstick skillet on high heat, saute the onion for 3 minutes or until translucent. Add the crumbles, water, Braggs, and spices. Cook on medium to high heat for 10 minutes, or until the water is absorbed and the mixture is browning. Warm the wraps or tortillas. Fill the wraps with the crumble mixture, corn, tomatoes, a generous handful of lettuce, and salsa, and roll into a burrito.

Variations:
Leftover potatoes can be quickly sauteed in a skillet with green onions or bell peppers, and the mixture added to a burrito. Serve with Guacamole, minced jalapeno, chopped raw onion or tomatoes, salsa, rice, or beans.
To make fried taco shells, hang corn tortillas over one or two of the metal bars in your oven and bake at 350º for 4 minutes or until crispy. Check frequently.

Source: Unknown.