Mexican Food

If you love Mexican Food as much as I do, you'll love today's post. Here are six yummy Mexican recipes to help you through the day, including Jackfruit Tinga Tostadas and Black Bean Breakfast Burrito with Plantains and Mango Salsa. Enjoy!

FARROW BLACK BEANS MEXICAN BOWL [VEGAN]

This recipe comes from One Green Planet, and begins, “My idea was to make a one pan, flavorful, Mexican meal – so I flavored the warm oil with garlic and oregano first and then mixed in the rest of the ingredients except lettuce and avocados. I love the fresh and crunchy texture of lettuce, and fresh sliced avocados give this Farro Black Beans Mexican Bowl a light creamy texture. Serve this healthy, nutritious and vegan Mexican bowl to yourself and feel the happiness and energy flowing in your body.” Cook Time: 10 minutes; Serves: 4; Calories: 435

To view this online, go to http://www.onegreenplanet.org/vegan-recipe/farro-black-beans-mexican-bowl/.

Ingredients

1 tbsp olive oil

1 tsp chopped garlic

2 tsp oregan

1 cup red onions (chopped)

1 cup green bell pepper (chopped)

1 tbsp jalapeno pepper (seeds removed and chopped)

1 tbsp chopped cilantro

3 roma tomatoes (blanched, peeled and mashed)

1/2 tsp sugar

1/2 cup sweet corn kernels

1 15 oz. can black beans (rinsed and drained)

1 1/4 tsp salt

1 tsp lime juice

2 cups farrow (cooked)

1 cup shredded lettuce

1 whole avocado (seed removed and sliced/chopped

Preparation

Heat oil in a nonstick pan and add garlic, oregano and onions. Saute well.

Add green bell pepper, jalapeno, cilantro, tomatoes. Mix, cover and cook for 2 minutes.

Add sugar, corn, black beans, salt, lime juice.

Mix very well and cover and cook for 3 – 4 minutes.

Lastly add farro and mix well so that farro is properly coated and turn off the flame.

In a serving bowl/plate empty the pan. Top it with lettuce and avocado and serve.

CORN SALSA

This yummy salsa comes from country singer Trisha Yearwood on The Food Network's website. Total Time: 1 hr. 15 minutes; Prep Time: 15 minutes; Inactive: 1 hour; Yield: Servings: about 5 cups; Level: easy

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/corn-salsa0.print.html?oc=linkback

Ingredients

1 15 -ounce can yellow corn, drained

1 15-ounce can white corn, drained

1 4-ounce can chopped green chiles, drained

1 2 .5-ounce can sliced black olives, drained

4 scallions, finely chopped

2 tomatoes, finely chopped

2 jalapeno peppers, seeded and chopped

3 tablespoons white vinegar

1/3 cup olive oil

Kosher salt

1 tablespoon finely chopped fresh cilantro

Directions

Mix the yellow and white corn, chiles, olives, scallions, tomatoes, jalapenos, vinegar, olive oil and 1/4 teaspoon salt in a medium bowl. Chill at least 1 hour.

Just before serving, add the cilantro to the salsa.

BLACK BEAN BREAKFAST BURRITO WITH PLANTAINS AND MANGO SALSA

This comes from the March 2015 issue of Vegetarian Times, page 36. It begins, “Ripe plantains have a starchy consistency like potatoes, but with more fiber.” Serves 4 in 30 minutes or less.

To view this online, click here.

2 cups sliced ripe plantains (2 medium)

1 lime, juiced and zest grated (2 Tbs. juice and 1 tsp. zest)

1 15-oz. can black beans, drained and rinsed

1/2 cup prepared mango salsa, plus more for serving, optional

4 8-inch flour tortillas, warmed

Combine plantains, lime juice, and 1/2 cup water in small saucepan. Bring to a boil over medium heat, cover pan, and simmer 20 minutes, or until plantains are very soft. Mash with fork or potato masher, and stir in lime zest. Season with salt and pepper, if desired.

Combine beans and salsa in small saucepan; warm over medium heat 3 to 5 minutes, stirring occasionally. Season with salt and pepper, if desired.

Spread heaping 1/4 cup plantains on bottom half of each tortilla, leaving 2-inch border. Top with 1/2 cup bean mixture. Fold sides of tortilla over filling, then roll from bottom up. Serve with additional salsa, if using.

nutritional information Per Burrito: Calories: 349; Protein: 11 g; Total Fat: 4 g; Saturated Fat: 2 g; Carbohydrates: 72 g; Cholesterol: 0 mg; Sodium: 779 mg; Fiber: 9 g; Sugar: 18 g; Vegan

JACKFRUIT TINGA TOSTADAS

This is from Alissa Saenz of the wonderful blog, Connoisseurus Veg. Alissa wrote, “Tender jackfruit is simmered with tomatoes and Mexican spices, then served over refried bean slathered tortillas to make these spicy jackfruit tinga tostadas.”

I’d only recently heard of jackfruit, so I had very little clue about it. Taste?

Well, according to Alissa, “Just about every time I post a jackfruit recipe or share one on social media, someone asks me “What does jackfruit taste like?” I almost hate to answer, because it’s not very exciting. The answer is that jackfruit tastes pretty much like nothing.” She likens it to tofu, seitan and wheat gluten in its ability to take on the flavors of the foods and spices around it.

Prep Time: 20 minutes; Cook Time: 1 hour; Total Time: 1 hour 20 minutes; Servings: 4; Calories; 475 kcal

To view this online on Alissa’s blog, click here.

Ingredients

For the Refried Beans

2 tablespoons olive oil

1 small onion, diced

2 garlic cloves, minced

2 teaspoons ground cumin

1 (14 ounce) can pinto beans, drained and rinsed

For the Jackfruit Tinga

2 tablespoons olive oil

1 medium onion, diced

3 garlic cloves, minced

2 (20 ounce) cans young green jackfruit in brine, drained and rinsed

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon chipotle chile powder (use less for a milder version)

1/2 teaspoon smoked paprika

Pinch ground cinnamon

1 (14 ounce) can crushed tomatoes

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1/2 teaspoon liquid smoke (optional)

1 bay leaf

Salt and pepper, to taste

For the Tostada Shells

8 corn tortillas

Oil or cooking spray

For Serving

Shredded lettuce

Avocado slices or guacamole

Fresh cilantro

Instructions

To Make the Refried Beans

Coat the bottom of a medium skillet with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add in the garlic and cumin, and continue to sauté for about 1 minute more, until very fragrant.

Stir in the beans and about 1/2 cup of water. Bring the mixture to a simmer and allow to cook, uncovered for about an hour, until the beans fall apart completely, adding more water to the skillet as it dries up during cooking. You can shorten the cook time and mash the beans with a fork if you prefer, but I find the texture is much nicer if you just let them simmer. Remove from heat and season with salt and pepper to taste.

To Make the Jackfruit Tinga

While the beans cook, coat the bottom of a large skillet with olive oil and place it over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and jackfruit and continue cooking until the jackfruit softens up a bit, about 5 minutes more.

Stir in the cumin, oregano, chipotle powder, smoked paprika, and cinnamon, then stir in the tomatoes, soy sauce, red wine vinegar, liquid smoke, and bay leaf. Bring the mixture to a simmer and allow to cook for about 20 minutes, until the jackfruit is tender, adding a splash or two of water to the pot whenever it becomes too dry. As the jackfruit cooks, begin pulling the pieces apart with a fork. Remove the skillet from the heat. Remove the bay leaf and season with salt and pepper to taste.

To Finish and Serve

When the beans and jackfruit are almost finished cooking, preheat the oven to 400°. Lightly oil or spray the tortillas with cooking spray, then arrange them directly on the rack of the preheated oven. Bake until crispy and lightly browned around the edges, about 8 minutes.

Slather each tortilla with a thin layer of refried beans, then top with jackfruit tinga and toppings of choice. Serve.

BLACK BEAN VEGAN ENCHILADAS

This comes from Joyce Gan, “the recipe developer, blog post writer, and food photographer” for Light Orange Bean. It’s a cool site that I recently discovered.

Prep time: 35 mins; Cook time: 25 mins; Total time: 1 hour

Tools: 10”saute pan and spatula, strainer, knife and cutting board, potato masher, medium sized mixing bowl, 9”×13” baking dish, pastry brush, aluminum foil.

Recipe type: Dinner

Cuisine: Mexican

Serves: 4-6 servings

To view this online at Joyce’s site, go to http://lightorangebean.com/black-bean-vegan-enchiladas/.

Ingredients

1 tbs canola oil

1 medium size yellow onion (finely chopped, approximately 8 oz)

2 cloves garlic, minced

3 tbs chili powder

2 tsp cumin powder

2 cups cooked black beans

1 tsp salt

2 cups tomato puree or 1 can (15 oz) tomato sauce + 1/2 cup water

1/2 cup + 1 tbs chopped fresh cilantro

1 medium size jalapenos (seeded, finely chopped, approximately 1 oz)

8 oz vegan cheese (Mexican style GoVeggie preferred)

12-14 (5.5-inch) corn tortillas (gluten-free if desired)

Instructions

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.

Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with 1/2 cup cilantro, jalapenos, and 4 oz of cheese.

Preheat oven to 350 °F.

Spread 1/2 cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.

Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.

Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.

Garnish with the remaining cilantro before serving.

Notes

If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.

Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.

TORTILLA LASAGNA

This is from the January/February 2012 issue of Vegetarian Times, page 48. It begins, "This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers." Serves 8.

To view this online, click here.

6 8-inch fat-free flour tortillas

1 Tbs. olive oil

1 small onion, chopped (1 cup)

2 Tbs. chili powder

2 tsp. ancho chile powder

2 cloves garlic, minced (2 tsp.)

2 cups strained tomatoes, such as Pomì, divided

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 medium chayote, peeled and diced, or 2 medium zucchini, diced (1 1/2 cups)

1/2 cup fresh or frozen corn kernels

1 1/2 cups grated Monterey Jack or pepper Jack cheese

Preheat oven to 350°F. Toast tortillas on 2 baking sheets in oven 5 minutes, or until light brown, turning once.

Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until soft. Stir in chili powder, ancho chile powder, and garlic, and cook 30 seconds. Add 11/2 cups strained tomatoes, beans, chayote, corn, and 1/2 cup water, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until chayote is tender.

Coat 2-inch-deep x 8-inch round baking dish with cooking spray. Spread 1/4 cup strained tomatoes in bottom of pan. Set 1 toasted tortilla in pan; top with 3/4 cup bean mixture and 1/4 cup cheese. Repeat layering 4 more times. Top with last tortilla, and spread remaining 1/4 cup strained tomatoes over top. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 45 minutes, or until casserole is bubbly and cheese has melted. Let stand 10 minutes before cutting into 8 wedges.

nutritional information Per Wedge: Calories: 226; Protein: 11 g; Total Fat: 9 g; Saturated Fat: 4 g; Carbohydrates: 27 g; Cholesterol: 19 mg; Sodium: 506 mg; Fiber: 10 g; Sugar: 4 g