Mexican

Anasazi  Beans

2 c. dried Anasazi beans (or pinto beans), soaked overnight; drained                      

1 ½ tsp. salt to taste

4 c. vegetable broth                        4 oz. can green chilies

4 garlic cloves, peeled and minced

1.       Boil all the ingredients 1 hour 10 min.

Make it a Meal: limeade fruit salad, carrots, tortillas

Tostadas

1 lb. beef flavored tofurky or tempeh

6-10 tortillas                                       1 diced onion

Iceberg lettuce, cut up                  2-3 diced tomatoes

Hot sauce-see below                     4-6 c. oil

1.       Heat oil in a pan. Dip tortillas 1 at a time in warm oil. Brown both sides. Drain on a paper towel.

2.       Dip cooked tortillas in sauce to coat

3.       To assemble: top tortillas with tofurky, and onion. Pour sauce on top. Add lettuce and tomatoes last.

Make it a Meal: mangos, corn

Hot Sauce

1 can tomato soup and water     1 can El Pato sauce

1 can stewed tomatoes (slightly pureed in a blender)

1.       Heat in a sauce pan.

Taco Soup

1 lb. of cooked rice, lentils, beans, or beef tofurky

2 cans stewed tomatoes (put through blender)

1 pkg. taco seasoning                     1 can kidney beans

1 small can tomato sauce              1 c. frozen corn

2 cans water

1.       Heat. Top with fritos and vegan sour cream.

Make it a Meal: strawberries, salad

Beans and Rice

Beans

1 can refried beans                         ½ c. salsa

½ c. sweet potato                            ½ avocado

1.       In a blender mix salsa, potato, and avocado.

2.       Stir into refried beans.

Rice

2 c. brown rice                                   5 c. water

½ package taco mix

1.       Rinse the rice about 1 minute.

2.       Place all in a rice cooker or simmer till tender.

Make it a Meal: mango black bean salad, papusas

Tortilla Soup

1 can black beans (or equivalent amt. of cooked squash)

2- 32 oz. box of No-Chicken Broth,                minced garlic chips

2 small red peppers, chopped,                       garlic salt

2 small green peppers, chopped,                  Mrs. Dash seasoning

1 large Vidalia (sweet) onion, chopped

2 tsp. No-Chicken Bouillon,                             Lawry's seasoned salt

24 oz. jar Southwest Salsa (has black beans in it)-Safeway Select or similar brand

2 small cans chopped green chilies

¾ can dk. red kidney beans

McCormick grill mate Montreal Steak Pepper

crushed restaurant tortilla chips

opt: vegan sour cream

opt: green onion, chopped

1.       Boil onion and bell peppers in some of the chicken broth till tender. Transfer to a mixer and puree. If you have a small mixer do 1/2 at a time. Put the lid on tight and hold. Be careful because it is hot.

2.       In a big soup pot add the rest of the broth boxes, salsa, chilies, and beans.

3.       Shake the garlic chips to cover the whole top with lots. Add the remaining seasonings. Boil and serve.

4.       Top soup bowls with chips, green onion, and/or sour cream to taste.

Make it a Meal: corn, fruit salad

Perfect Pinto Beans

4 cloves garlic, peeled and minced

2 c. dried pinto beans                     1 tsp. sesame oil

¼ tsp. liquid smoke flavoring         1 ½ tsp. salt, or to taste

1.       Soak beans overnight. Drain and rinse.

2.       Boil beans with garlic, sesame oil, smoke flavoring, salt, and 4 c. water.

3.       Decrease heat, cover, and simmer gently for about an hour.

Make it a Meal: limeade fruit salad, flautas, carrots

Black Bean Soup

3 c. vegetable broth                        1 c. water

Carrots, celery, zucchini                 ½ c. dried black beans

Garlic, onion powder, oregano, and parsley

1.       Heat to boiling and boil for 2 minutes. Reduce heat. Cover and simmer 2 hours.

2.       Place 1 c. of soup in blender and blend. Return it to the soup. Serve with a squeeze of lime juice.

Make it a Meal: whole wheat bread, peaches

Papusas

2 c. or less of warm water or vegetable broth

2 c. masa harina                                1 c. refried beans

½ c. fresh cilantro, chopped            Canola oil

1.       Mix the masa harina with 2 c. water. Stir and knead to form a moist cohesive dough. It should be soft but not sticky. Add more water a spoonful at time as needed. (It shouldn’t crack around the edges when you press it between your palms).

2.       Place ½ c. of masa dough in your hand. Make a ball, insert your thumb and make a hole.

3.       Fill the hole with the refried beans and 1 tsp. cilantro. Cover up the filling.

4.       Flatten the papusa and carefully form a thick 4 inch circle. Repeat to use up dough.

5.       Fry in a little oil about 4 minutes per side on medium heat.

Make it a Meal: rice, beans, black bean mango salad

Flautas

Canola oil for frying                         Refried beans

Small corn tortillas or medium whole wheat ones cut in half

1.       Spread tortillas with beans (you could microwave the tortillas for 10 seconds to soften them). Roll them up (on bigger tortillas that have been sliced I start with the small end and roll towards the cut side).

2.       Fry them in oil about 40 seconds per side.

3.       Serve with salsa or ketchup to dip.

Make it a Meal: guacamole, perfect pinto beans, mango

Plantain Wraps

2 ripe peeled plantains (dark yellow skin w/ black patches)

Salt and pepper to taste                               2 tbsp. canola oil

4-10 in. tortillas or wraps                             Refried beans

1.       Cut plantains into eights lengthwise.

2.       Fry in oil about 5 minutes per side till they are a reddish brown. Drain on a paper towel. Sprinkle with salt and pepper.

3.       Spread each tortilla with beans. Fill with 4 plantains each. Roll up like a burrito.

Make it a Meal: Salsa, salad, raspberries, creamed corn

Enchiladas

5 tbsp. vegan butter                       1 c. chopped onion

½ c. chopped bell pepper              ¼ c. flour

2 c. cooked butternut squash chunks, rice, and corn mixture

4 oz. chopped green chilies          1 tbsp. chili powder

1 c. vegan sour cream                    2 c. vegetable broth

8-12 6 in. tortillas

1.       Cook the onions and bell peppers in 2 tbsp. of the butter. Add the squash/rice/corn mixture and green chilies. Set aside.

2.       Melt 3 tbsp. butter. Blend in flour, chili powder, and then vegetable broth. Bring to a boil, stirring constantly. Stir in the sour cream.

3.       Stir ½ c. of sauce into the bean mixture.

4.       Spoon the mixture into the tortillas, roll up, and place in a casserole dish.

5.       Pour remaining sauce over the tortillas in the pan to coat.

6.       Bake uncovered at 350 for 25 minutes.

Make it a Meal: corn cobs, watermelon

Tamale Pie

Filling:

2 c. cooked pinto beans                 2 tbsp. oil

½ c. chopped onion                         ¼ tsp. garlic powder

1 tsp. chili powder                           1 tsp. salt

1 tbsp. tomato paste                      3 tbsp. water

½ bell pepper, chopped                 ½ c. corn

¼ c. chopped parsley                      ½ c. chopped celery

Tamale mix:

1 ½ c. cornmeal or masa                2 ½ c. cold water

½ tsp. chili powder                          1 tsp. salt

1.       Sauté the onion, bell pepper, and celery in the oil till soft. Puree with the parsley and water. Pour into a sauce pan.

2.       Add the beans and remaining filling ingredients and cook about 5 minutes or till well blended.

3.       Combine the tamale ingredients and cook over medium heat till the cornmeal thickens and comes to a boil, stirring constantly.

4.       Spread 2/3’s of the cornmeal mixture in a greased 8x8 pan, spreading it up the sides. Pour in the bean mixture. Spread the remaining cornmeal mixture on top.

5.       Bake at 350 for 30 min.

Make it a Meal: apples, salad

Squash Fajitas

Marinade:

¼ c. extra virgin olive oil                        ½ c. ketchup

2 cloves minced garlic                            Seasoned pepper

1 tbsp. chili powder                                Seasoned salt

2 tbsp. el pato sauce or 4-6 drops of Tabasco

Italian seasoning

Also:

Sliced bell pepper                                    Sliced onion

1 butternut squash, peeled sliced into strips

1.       Toss the vegetables in the marinade.

2.       Fry and serve with tortillas.

Make it a Meal: refried beans, rice, grapes

Three Layer Mexican Pie

Bottom Layer of casserole:

Refried beans, sweet potato puree, ½ c. salsa, avocado puree- Mixed together

Middle Layer:

½ tub vegan sour cream, 4 ½ tbsp. nutritional yeast, cilantro, 2 tbsp. lemon juice, 1 tsp. onion powder- Blended in blender till smooth

Top Layer:

1 bag hashbrown potatoes, 1 tbsp. taco mix- Mix together and layer over top of dish

1.       Cover and bake at 375 for 35-45 minutes. Uncover and bake 5-10 min. more.

Make it a Meal: cantaloupe, salad

Beans and Rice 2

1 can pinto beans, rinsed                2 tsp. cumin

Onion and garlic powder                 1 tsp. chili powder

1 can diced tomatoes with green chilies, drained

Juice of ½ lime                                   ½ c. hummus

½ avocado, blended till smooth

¼ c. chopped or blended cilantro

1 c. dry brown rice, cooked

1.       Fry the beans with the onion powder, cumin, chili powder, garlic powder for about a minute.

2.       Add the tomatoes and lime juice. Cook on medium high for about 5 minutes.

3.       Stir in hummus and avocado.

4.       Stir the cilantro into the rice and add salt and pepper to taste.

Make it a Meal: kiwi, carrots

Tacos

1 lb. beef tofurky or crumbled tempeh

McCormick or Schilling taco seasoning packet

1 can stewed tomatoes with juice, chopped

½ small can tomato sauce                        Worcestershire sauce

½ onion chopped                                       ½ can el pato

1-2 yellow peppers sliced in ¼’s

About 1-2c. canola oil                               Flour tortillas

Opt: rice and beans in the taco

Toppings: lettuce, tomato, red onion, avocado

1.       Fry the tofurky with the onion, Worcestershire sauce, and any other seasonings. Add el Pato, tomato sauce, yellow peppers, and taco seasoning. Simmer 20-30 minutes.

2.       In a separate pan heat canola oil till hot for about 10-15 min.

3.       Fry tortilla in oil on 1 side, bend in half with tongs, and fry on both sides. Drain on a paper towel.

Make it a Meal: honeydew melon, corn cobs

Beans and Rice Casserole

2 c. cooked pinto beans                            1 c. dry brown rice

Onion and garlic powder                          2 tsp. cumin

1 tsp. chili powder                                     Juice of ½ lime

1 can diced tomatoes with green chilies, drained

¼ c. cilantro                                                ½ avocado

2 tbsp. hummus                                         Salt and pepper

1.       Cook the rice in a rice cooker.

2.       Blend the cilantro and lime in a blender with the avocado, hummus, and a little bit of the tomatoes.

3.       Mix all the ingredients in a casserole dish. Season with salt and pepper.

4.       Bake covered in the oven at 350 for about 20 minutes to mix the flavors.

Make it a Meal: salad, mangos, creamed  corn