If you love Mexican food as much as I do, you should find something yummy in today's post to try, including Wild Mushroom Quesadillas and Pipian Mole Pumpkin Enchiladas. 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.
WILD MUSHROOM QUESADILLAS
Maybe it’s just me, but I’ve always been a little leery about going out picking wild mushrooms. I wasn’t wild about mushrooms as a kid, but I’ve grown to just about like them. But wild mushrooms? Nah-ah, no thanks. I’ve heard too many horror stories…
That said, this comes from Kim Severson in The New York Times cooking email. Kim wrote, “You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.” Phew! Thank you, Kim, for adding that disclaimer about not having to use wild mushrooms!!!
This recipe yields 8 servings (Time: 30 minutes) and was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again”. It can be viewed online here.
Ingredients
4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
1/2 cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
1/2 teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (recipe follows)
Preparation
Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar...These make for really delicious tortillas.” Kim had added, “You’ll see ‘bacon drippings’ in the ingredients.” I've omitted the bacon drippings, as well as lard (it originally read ‘bacon drippings, lard or vegetable shortening’) and left it as simply the vegetable shortening.
Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
PIPIAN MOLE PUMPKIN ENCHILADAS
This is from Vegetarian Times, and begins, "Pipian mole, a Mexican sauce made with pumpkin seeds (pepitas) and fresh greens, is used to flavor squash-stuffed enchiladas. For extra protein, you can add 1 1/2 cups cooked black beans to the enchilada filling." Makes 8 enchiladas.
To view this online, click here.
Ingredients
Pipian Mole
1 cup raw pumpkin seeds
2 cups packed cilantro leaves
3 cloves garlic, peeled
2 tbs. olive oil
7 tomatillos (1 Ib.), quartered
1 large white onion, cut into chunks
1 serrano chile, halved and seeded
1 1/2 cups chopped romaine lettuce
1/2 cup epazote leaves, radish leaves or arugula
2 cups low-sodium vegetable broth
1/2 tsp. dried oregano
Enchiladas
2 lbs. fresh pumpkin, peeled and cut into 1/2-inch cubes (4 cups)
4 small yellow squash, cut into 1/2-inch cubes
8 8-inch flour tortillas
8 oz. queso fresco
2 oz. grated Monterey Jack cheese, optional
1 cup fresh prepared salsa, optional
Instructions
Toast pumpkin seeds in skillet over medium heat, or until they pop, puff, and turn golden brown. Transfer to paper towel to cool.
Blend pumpkin seeds, cilantro, and garlic in food processor 1 to 2 minutes, or until finely chopped and paste starts to form. Transfer to bowl, and set aside.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add tomatillos, onion, and serrano chile, and cook 7 to 10 minutes, or until beginning to brown. Transfer to food processor and blend until smooth, adding lettuce and epazote leaves, radish leaves, or arugula.
Add 1/2 cup broth to pan, and bring to a simmer to deglaze pan. Stir in remaining broth, oregano, tomatillo mixture, and pumpkin-seed mixture; season with salt and pepper, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until mixture has thickened.
To make Enchiladas: Preheat oven to 350˚F.
Remove 2 1/2 cups of Pipian Mole from pan, and set aside. Add pumpkin and squash to remaining Pipian Mole in pan, cover, and simmer 5 minutes.
Meanwhile, spread 1 cup reserved Pipian Mole in 9- x 13-inch baking dish.
Spread 3/4 cup pumpkin mixture in center of each tortilla, sprinkle with 1 Tbs. queso fresco, roll into tight cylinder, and set in baking dish on top of sauce.
Pour remaining Pipian Mole over enchiladas. Sprinkle with remaining queso fresco and grated cheese (if using).
Bake 30 minutes, or until Enchiladas are hot and bubbly. Serve with salsa, if desired.
Nutrition Information: Unit (Serving Size): per enchilada: Calories: 454; Protein: 17 g; Total Fat: 25 g; Saturated Fat: 9 g; Carbohydrates: 42 g; Cholesterol: 20 mg; Sodium: 730 mg; Fiber: 5 g; Sugar: 7 g
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
