If you love Mexican food, today's post is sure to please. Check out the Vegan Tostadas, the Apple Cinnamon Empanadas, and the rest of today's yumminess. Enjoy!
BLACK BEAN AND CORN QUESADILLAS
This was submitted by EFasse to allrecipes. The recipe begins, "These black bean quesadillas are really cheesy, a little bit spicy, and a little bit sweet. My vegetarian husband goes crazy over them every time! Delicious with salsa and sour cream."
Prep Time: 10 mins; Cook Time: 30 mins; Total Time: 40 mins; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/104850/black-bean-and-corn-quesadillas/.
Ingredients
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1/4 cup salsa
1 tablespoon brown sugar
1/4 teaspoon red pepper flakes
2 tablespoons butter, or as needed
8 (8 inch) flour tortillas
1-1/2 cups shredded Monterey Jack cheese
Directions
Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
Melt about 1-1/2 teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with 1/4 of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.
Cook’s Note
This is a very versatile recipe. Feel free to play around and add chicken or veggies if you desire.
ENCHILADA 'LASAGNA'
This is from Vegetarian Times, and begins, "Do you like enchiladas? Do you like lasagna? We’re going to assume you’re not a monster and thus said yes to both. Ergo, you will probably like this fun casserole that takes some inspiration from both. Tortillas are used instead of pasta, but you still get the gorgeous striations of cheese, tomato, and carb. Want to make this enchilada dish plant-based? Swap in your favorite vegan egg and shredded mozzarella, and whip up a batch of tofu ricotta for the filling."
Prep Time: 40 minutes; Cook Time: 25 minutes; Total Time: 65 minutes; Servings 8
To view this online, go to https://www.vegetariantimes.com/recipes/enchilada-lasagna-combines-two-family-favorites-in-one/.
Ingredients
1/4 cup olive oil, divided
1 yellow onion, chopped
1 zucchini, diced
1 green bell pepper, diced
2 pinches ground black pepper, divided
1 large clove garlic, minced
1 24-oz jar unsalted pureed strained tomatoes (aka passata)
3/4 cup low-sodium vegetable broth
4 tsp ground cumin
1 tbsp chile powder
1 tsp chipotle chile powder
1/2 tsp sea salt
15-oz tub whole-milk ricotta cheese
1 large egg, lightly beaten
15 6-inch corn tortillas, divided
1 cup shredded Mexican cheese blend or mozzarella cheese
Directions
Preheat oven to 375 degrees fahrenheit. In a large skillet on medium, heat 2 tbsp oil. Add onion, zucchini, bell pepper and pinch black pepper and cook, stirring often, until vegetables are tender, 6 to 8 minutes. Set aside.
Meanwhile, prepare sauce: In a small saucepan on medium-low, heat remaining 2 tbsp oil. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add strained tomatoes, broth, cumin, chile powder, chipotle chile powder, salt and remaining pinch black pepper. Bring to a simmer: cook, stirring occasionally, until slightly thickened, 3 to 4 minutes. Set aside.
In a bowl, stir together ricotta and egg. Into a 13 x 9-inch baking dish, pour 1/2 cup sauce. Arrange 5 tortillas in a single layer over top of sauce, overlapping slightly to fit. Dollop half of the ricotta mixture over top, spreading gently.
Spoon half of the vegetable mixture evenly over ricotta and spread 3/4 cup sauce over top. Arrange 5 tortillas in a single layer over top, overlapping slightly. Repeat layers with remaining ricotta mixture and vegetable mixture, then 3/4 cup sauce over top.
Arrange remaining 5 tortillas in a single layer over top, overlapping slightly. Spread remaining sauce over top. Sprinkle with cheese blend. Bake until bubble and cheese is melted, 25 to 30 minutes.
VEGAN TOSTADAS
This comes from Whitney English at the Food Network. The recipe begins, "Black beans and walnuts create the base for these tasty vegan tostadas. They're made with crispy gluten-free organic corn tortillas and topped with crunchy pepitas, sweet yellow corn and red bell peppers."
Active Time: 20 minutes; Total Time: 20 minutes; Yield: 2 to 3 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/fnk/recipes/vegan-tostadas-8041826.
Ingredients
1 cup raw walnuts
1 cup canned black beans, rinsed and drained
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, diced
1 garlic clove, minced
1 cup canned diced tomatoes with juices
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper (optional)
Kosher salt and freshly ground black pepper
6 organic corn tortillas
1 cup vegan shredded cheese (optional; see Cook's Note)
Optional Toppings:
Pepitas
Canned sweet yellow corn, drained
Diced red bell pepper
Sliced avocado
Shredded lettuce
Vegan cheese sauce, warmed (if not using shredded cheese)
Directions
Preheat the oven to 400 degrees F.
Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
Add your desired toppings and enjoy
Cook’s Note
I melt vegan cheese on top of mine, but you can skip it if you’re not a fan, or if you do dairy, use regular cheese.
EASY SWEET POTATO ENCHILADAS
This comes from Old El Paso, and begins, "Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese!"
Prep Time: 30 minutes; Total Time: 1 hour 10 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/easy-sweet-potato-enchiladas.
Ingredients
1 lb sweet potatoes, peeled and cut into 1/2-inch cubes (about 2-1/2 cups)
2 tablespoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 teaspoon chili powder
3 cups packed fresh baby spinach leaves
1 can (15.5 oz) chickpeas, drained, rinsed
2 cups Old El Paso™ Shredded Mexican 4 Cheese Blend (8 oz)
1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos & Fajitas (6 inch)
2 cans (10 oz each) Old El Paso™ Mild Red Enchilada Sauce
Fresh chopped cilantro and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.
Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.
Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.
Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.
Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.
Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.
Expert Tips
Want a little more heat? Try Old El Paso™ Medium Red Enchilada Sauce in your Easy Sweet Potato Enchiladas.
For this Easy Sweet Potato Enchiladas recipe, look for sweet potatoes with red skin and orange flesh.
Cooking vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
Add a fresh squeeze of lime to your vegetarian sweet potato enchiladas, if desired.
APPLE CINNAMON EMPANADAS
It seems that there are quite a few good websites for finding delicious, yet simple recipes. One of those sites is FamilyTime. This recipe begins, “Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!” Serves: 36 servings; Prep Time: 25 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 packages(12 ounces each) STOUFFER'S® Frozen Harvest apples, cooked according to pkg. directions, chilled
1 (8 oz.) package cream cheese, softened
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (36 ct.) package frozen roll dough, defrosted according to pkg. directions
1/4 cup milk
1/3 cup butter, melted
Directions
Preheat oven to 375° F. Lightly grease 2 baking sheets.
Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine remaining sugar and cinnamon in small bowl.
Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon Harvest Apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.
Brush each empanada with butter; sprinkle with cinnamon-sugar. Place on prepared baking sheets.
Bake for 15 minutes or until golden brown; serve warm.
MEXICAN PIZZA
This is from the infamous long-since-forgotten email.
Ingredients
2 prepared 12-inch Pizza Crusts
16-oz. can Refried Beans
1 package Taco Seasoning Mix
1/4 cup Sour Cream
1 large Green Onion, thinly sliced
1 cup Cheddar Cheese, grated
1 cup Monterey Jack Cheese, shredded
1/2 cup sliced Ripe Olives, drained
4-oz. can diced Green Chilies
1 cup prepared Salsa
2 Tbs. fresh Cilantro, chopped
1/4 cup fresh Tomato, chopped
Lettuce, chopped
Salsa
Red onions, chopped
Cheddar cheese, grated
Sliced Jalapenos, optional garnish
Sour cream, optional garnish
Directions
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.
Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.
Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.
