Vegetarian Mexican Lasagna

what a shock, more mexican...

actually, please be impressed...  the glut of mexican food means we are, gasp, using up ingredients!!!  the idea for mexican lasagna came from a random comment on another blog regarding some sort of mexican casserole that her husband was going to eat while she juice fasted...  i read that one morning and thought - ooh - we have like, 3/4 of a bag of tortillas!  i can use them up!  woo hoo!

of course i had to complicate things - combining 3 recipes into one which, in the end, didnt resemble any one of them all that closely - but in the end, worth it...

also?  my first time working with TVP.  super easy, super cheap.  If you are sitting there going 'what the hell is TVP?', its ok, you could certainly make this with ground meat or more beans instead...

However, there is one MAJOR problem with this recipe...

its UGLY.

I know there is nothing appetizing about this picture - i'm fairly embarrassed to even be posting it because its SO ugly...  but it was either deal with the ugliness or not post it at all, and i liked this enough that my need to share outweighed said embarrassment.  So, ignore the picture and take my word for it...  its good.  it was actually so good that we ate the leftovers too (2.5 mins in the microwave was perfect) - which is something we so very rarely do - and honestly, the reheated version may have even surpassed the just-out-of-the-oven experience...

and, wait for it, this means we actually got 3 meals out of that one bag of tortillas.
watch out world, first using up tortillas, next extreme couponing!  woo!

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Vegetarian Mexican Lasagna
courtesy of me - inspired by Funkinutt McFly's Vegan Food blog, See Jen Cook, and Rachel Ray

for the seasoned TVP: courtesy of Funkinutt with minor modifications:
(note:  we only used about 2/3 of this in our lasagna)
1.5 c textured vegetable protein
2 dried new mexico chilis
4-5 cloves garlic
1/4 of a vidallia onion
1 3/4 c water, divided

1 tbsp olive oil

2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp Tabasco
juice of 1 lime
1 tbsp tomato paste
1 3/4 c water, divided

Heat olive oil in sauce pan over medium-high heat.

Remove stems from chili peppers and then put peppers, garlic, onion and 1/4 c water into food processor and process until finely chopped.

Add chopped chili mixture to hot oil and mix around.  Add remaining ingredients to pan and cook over high heat for 2 minutes.

Reduce heat to medium and cook for another 8 minutes, stirring occasionally.

Set aside.


For remaining layers:
1 c cilantro
4 scallions, light green parts only
~5 c fresh baby spinach

corn kernels from 2 ears of corn
1 can black beans, drained and rinsed

6-7 6-in flour tortillas

1.5 cans diced fire roasted tomatoes

2 c shredded mexican cheese blend

salt & pepper to taste

***

Preheat oven to 425°
lightly grease bottom of casserole dish with olive oil and set aside

combine cilantro, scallions & spinach in a food processor and process until almost pesto-like (you will probably have to add the spinach in batches). Add a bit of salt & pepper if desired and set aside.

combine corn and black beans and set aside.

cut tortillas into strips.

layer tortilla strips in the bottom of the casserole, just slightly overlapping.
layer some of the seasoned TVP in
toss on some of the black beans & corn
add a layer of tomatoes, with their juices
add a layer of cilantro/spinach mix
add a layer of shredded cheese
place another layer of tortilla strips on top & push down slightly.

Starting with seasoned TVP, repeat all layers, being sure to leave a little bit of the spinach mixture and cheese for the top.

At this point, you should have a top layer of tortilla strips.  Spoon remaining spinach mixture over top and spread so that all tortilla is 'wet'.  Sprinkle remaining cheese over the top.

Cover and bake for 25 mins.

After 25 mins, remove cover and bake additional 20 minutes.

Allow to cool 5 or so minutes.  Cut into 6 pieces and serve with sour cream and hot sauce (both optional)

Crispy Black Bean Tacos

I swear, i was born in the wrong country...  i think canadians are far more interesting than americans and all i eat is mexican food...

maybe its good that i was born half-way in between the two?

Regardless, its summer and for me, summer means a lot of things...  but for purposes of this blog?  it means mexican food.  it means how many different ways can i make tacos...

I saw this recipe posted over on tumblr (its like twitter, but bigger...)  and thought it looked interesting, and then someone else i follow on tumblr went ahead and made it like, 4 hours later...  and a girl can only take so much peer pressure before she gives in, you know...

We served it with some kicked up rice and some cold beer.  i recommend you do the same...

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Crispy Black Bean Tacos

courtesy of Bon Appetit with modifications by me

1 15-ounce can reduced sodium black beans, drained & rinsed
1/2 tsp ground cumin

2 tsp olive oil
juice from one lime

1/2 serrano pepper, minced
2 c coleslaw mix (no dressing, just the cabbage/carrots/etc.  You can buy it bagged...)
2 green onions, very bottom and dark green portions discarded, center sliced into small discs
1/3 c chopped fresh cilantro

1/2 avocado, diced

salt & pepper (to taste)

1 tbsp olive oil
6 corn tortillas

1/3 cup crumbled cotija cheese

hot sauce of your choice (chipotle works quite well)

***

In a small bowl, mash beans and cumin until beans are mostly mashed but still have some definable beans

In a medium bowl, mix 2 tsp olive oil, lime juice and serrano pepper together.  Then add coleslaw mix, green onion, cilantro and avocado and toss to coat.  Salt & pepper to taste.

Heat 1 tbsp olive oil on a large skillet over medium-high heat.

Fit as many tortillas as you can on.  Spoon approximately 1/6 of the bean mixture onto each, keeping it to one side and not too close to the edges.  (it won't seem like enough, but this allows for more room for the slaw & cheese...) Allow to cook for a minute.  

While they are still on the skillet, carefully fold tortillas in half.  Do not press down too hard, but make sure they are folded enough to stay folded.  Allow to cook on each side for a minute or two, until golden brown.

Remove from skillet and place on a paper towel to soak up any excess oil.

Top each with a generous amount of slaw and cotija - more than you see in the picture - after taking a few bites we realized we'd been skimpy on both - and top with hot sauce before serving...

Breakfast Tacos

Cinco de mayo aside, i could eat mexican every day. Therefore, allowing leftover mexican ingredients to go to waste is pretty much sacrileg in my book.

Last weekend we found ourselves in need of breakfast. We've gotten into a horrible habit which is alternating between ordering from a local deli (egg and cheese on a roll with ketchup delivery - its supposed to be hangover food, not every single saturday food...) or going to the bagel shop... Its one of my least favorite of our recent bad habits and occasionally, i find myself motivated to do something about it. This was one of those times.

Armed with the cinco de mayo leftovers and some eggs, i knew just what to do...

Eat This Not That!/Men's Health recently published a list of the 8 foods you should eat every day.  Black beans and tomatoes were both on the list and are both in this recipe (tomatoes via the salsa, but close enough). Had i read the list before i made the tacos, i would have also added some baby spinach - after the butter melted, but just before putting the eggs in - as it was also on the list.

Starting your morning with 3 of the 8 things you are supposed to eat every day?  Total WIN, and not in the Charlie Sheen way...

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Breakfast Tacos
courtesy of me

5 flour soft taco shells

butter
5 eggs, slightly beaten

1/4 - 1/3 c black beans
1/3 - 1/2 c shredded mexican cheese blend (any cheddar would do fine as well)
1/4 - 1/3 c salsa
~2 tbsp pickled jalapeños (optional, depending on your personal penchant for heat)

salt, pepper & hot sauce (all optional, all to taste)

***

Turn oven on to 200°
Put soft taco shells in the oven to warm up.

place small amount of butter in frying pan over med-low heat

once butter is melted, pour eggs in.  Use a wooden spoon to mix them around - we're going for a scramble here...

Once eggs are about half-way cooked (remember the heat is low, so it will be a slower cook than you are normally used to), add in the black beans and cheese and mix around.

Once cheese is melty and eggs are cooked about 3/4 of the way, pour the salsa in.  Mix again to combine.

Just as eggs are about finished, add the jalapeños.  and mix one last time.

Allow eggs to finish cooking completely and then remove from heat.

Remove shells from the oven and divide egg mixture evenly between the shells.  Top with salt, pepper and/or hot sauce depending on your preferences.

Fold each shell up, securing with a toothpick if you like yours wrap style...

Mexican Brown Rice

You know how i was all 'new post! new post! new post!' and now its all radio silence?

its because i've seemingly forgotten how to cook... it appears that 2011 and kitchen concoctions dont mesh well for me.

lately, everything i make is a failure of some sort - even things i've made a million times before - even simple boring boxed pasta - i've lost the magic. and its really getting me down and making the idea of ordering in a lot more appealing...

while i try to figure out what the hell is going on, i will share this mexican rice with you... last night was cinco de mayo, so we opted for basic quesedillias, refried beans (hint: goya refried > amy's refried) and this rice.

Its not the most traditional of mexican rices - a bit more tomato and no peppers, but it was seriously the first thing we've made in a while that didnt make me apologize throughout the entire meal...

(oh yeah, and if jordan ever offers you a margarita? if you have anything to do the next day, run far, far away. 1.5 of his amazing margaritas has left me way HUNG OVER this morning...)

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Mexican Brown Rice
courtesy of me

2 tablespoons olive oil
1/3 of a medium red onion, diced
1 1/2 cups brown basmati rice (i'm sure any brown rice would do - just be sure to adjust your cooking time accordingly)
3 cloves minced garlic
2 1/2 cups vegetable broth
1 can (14.5 oz) petite cut zesty tomatoes w/ liquid
 ~ 6 strands saffron

***

Heat olive oil in a medium sized sauce pan over medium heat.

Add  the onion and saute for 3-4 minutes.  Onion should be somewhat softened, but not at all browned.

Add dry rice & saffron and stir to combine so that rice is coated with oil and cook with the onions for about 5 minutes or until rice gets 'toasty' - color will change a little and you'll smell it. 

Add in the garlic, stir well to combine & saute for one more minute.

Slowly add in broth, tomatoes & saffron threads. Stir to combine and bring to a boil. Allow to boil about 2 - 3 minutes and then turn the heat to super low and cover. 

Let it simmer for ~45 minutes, stirring occasionally.  Periodically check to make sure that there is still water in the pan (if your lid allows steam to escape, some of the liquid may evaporate before it can be absorbed).  If it gets too close to dry and the rice is still crunchy, add ~1/3 c of water & continue to cook.

Once all of the liquid is absorbed and the rice is cooked the way you like it, fluff with a fork & serve.

Black Bean Burritos

Listen closely.  Do you hear that sound?

That sound is the sound of my jeans getting just a little higher...

You know, mom jeans.

No, this isnt an annoucement of kitchenhell expansion but i'm pretty sure with this one, i've earned my suburban soccer mom credibility, just without the kids and the SUV...

Jordan was going to be out for the night.  While i'd almost always rather he was around, it is nice to occasionally be the only opinion that i have to consider when picking dinner.  (the irony is that he would have never said no to this one!  ha!)  

I was perusing Martha during my lunch hour to see what crazy concoction i would come up with and came across a recipe for bean burritos...  and martha's recipe made 8 burritos and i was like, eh, i'll cut the recipe and make 4.  and then i kept changing and changing and changing...  and ended up with something that was much more my own.  however, as a result, that halving the recipe thing?  after all my changes and add ins, i ended up with a recipe for 10 burritos...

but thats ok - and this is where the suburban mom thing comes in - because martha, bless her heart, gives you instructions on how to freeze and reheat these suckers!  so you know what that means, right?  that means a fridge & freezer full of quick, healthy (protein, check, fiber, check, calories per burrito ~ 425, check!) and economical (it cost about $20 for all of the ingredients) meals! that i've become one of those people who cooked and then refrigerated and froze single servings so that they'd be easily available for brown-bag lunches or on a busy weeknight when the kids are hungry, the husband needs his shirt ironed, the dog needs a bath and mom needs a break!  Calgon, take me away!

oh god, i think i just passed out from the image that was conjured...

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Black Bean Burritos

courtesy of me, loosely based on Martha Stewart's Bean Burritos

1/2 c rice (dry)

1 tbsp olive oil
1 medium onion, diced
1/2 red bell pepper, cut in 1" strips

4-5 garlic cloves, minced 

1/2 jalapeno, minced (ribs and seeds removed, for less heat)
1/3 teaspoon ground cumin

1/3 teaspoon chipotle chili powder
Coarse salt and ground pepper 

2 tbsp tomato paste 

1 can (15 oz) diced tomatoes with jalapenos, drained
2 cans (15 ounces each) black beans, drained and rinsed 

3/4 c water

1 c frozen corn kernels

1/4 c scallions, thinly sliced 

10 burrito-size flour tortillas, 10 inches each 

2 cups (8 ounces) shredded cheese, mexican blend

Salsa and sour cream, optional

***

Cook rice & set aside. 

Turn oven on to 300°

Heat oil in a large non-stick pan over medium heat. Add onions, red pepper, garlic, jalapeno, cumin & chili powder; season with salt and pepper. 

Cook, stirring occasionally, until golden, 10 to 12 minutes. 

Add tomato paste & diced tomatoes, and cook, stirring, 1 minute. 

Increase heat to medium-high.  Add beans and 1 1/2 cups water.  Bring to a boil, & cook, stirring occasionally, until thickened, 10 to 12 minutes. 

Add corn; cook to heat through, 2 to 3 minutes. Remove from heat

Stir in scallions. 

Heat tortillas by placing them on aluminum foil and then into the oven for about 3 minutes.  Check to see if they are warm.  Assuming they are, you are ready to make the burritos.

Fill each burrito with a scant 1/4 c of rice, ~ 3/4 c of bean mixture & scant 1/4 of shredded cheese, placing all at one end of the tortillia.

Fold up bottom and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on the side, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or take martha's advice & wrap individually in plastic and freeze up to 3 months.

Reheating from refrigerator:
Place on plate and cover with another plate or a napkin.  Microwave ~ 2:30.  Burrito will be hot to handle.  Allow to sit for a minute and then, if desired, wrap halfway in foil and eat from unwrapped end.  If you are not wrapping, allow to sit for another minute or so to ensure you dont burn your hands.


Reheating from frozen - instructions per martha: (not yet tested by me)
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Veggie/Fish/Bean Tacos

(formerly titled 'backwards recipe makeover')

so, you know how there are whole sites - whole industries - devoted to making unhealthy recipes less unhealthy and more boring healthy?

this is not one of those sites.  

oh no - around here, its all about taking something healthy and making sure to load it up with as much garbage awesome stuff as humanly possible.

take real simple's vegetarian tacos.  355 calories per serving.  until we got our hands on it...

first, it was "is just the tofu enough protein?"  the meat eater suggested maybe not...  and we went to our protein standby and said - 'ok, lets add some black beans.  we love black beans!'  and then i thought for another minute or so and said 'ooh - i know what else - broiled tilapia!!!'  (have i mentioned my recent seafood/broiler obsession?  its real and its out of control...)  and then i looked at all of that and thought - 'this is missing something...  ooh - ooh - i know! Avocado!'  and that - that right there - turned this from a 355 calorie per serving meal into something WAY more caloric.  (this is why i have nightmares about long white dresses that dont fit...)

We've made it a few times since - though, thats actually an unfair statement, since we dont even use the tofu or the spinach anymore...  so maybe its safer to say we make fish tacos with corn a lot these days???  

either way, this recipe is kinda like the confetti quiche that i posted so long ago - inspiration for whatever your taco desires are - fish, tofu, bean or otherwise...

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Veggie/Fish/Bean Tacos
significantly adapted by me from Real Simple

2 tilapia filets (~3/4 lb)

1 tablespoon olive oil
1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
1 1/2 teaspoons chili powder
kosher salt and black pepper

1 10-ounce package frozen corn (2 cups), thawed
1 14.5 oz can black beans, drained and rinsed

4 loosely packed cups baby spinach
8 small flour tortillas, warmed
3/4 cup crumbled fresh goat cheese (3 ounces)
1 avocado, diced
3/4 cup store-bought refrigerated salsa or jalapeño diced tomatoes

***

Preheat broiler

Lightly grease a broiler pan and lay tilapia filets down. Brush lightly with olive oil.
Broil ~ 6 – 8 minutes or until tilapia flakes when pierced with a fork.
When cooked through, remove from broiler and break into pieces.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.

Add the corn & beans and cook, tossing, until heated through, about 2 minutes.

Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.

Line tortillas with tilapia and the tofu mixture.
Top with goat cheese, avocado and salsa.

Mexi-night done right

so for like, 9 months, i've been going ON and ON to the m.e. (meat-eater) about what a fabulous cook i am. about all of these things i can make and how awesome they are. about how the kitchen and i - we're like THIS...

and for 9 months, he's mostly been cooking for me... there have been a few exceptions, but most of them not particularly exciting - i mean a salad is a salad - knife skills and cooking skills, while related, arent exactly the same...

anyway, on monday we were up in the poconos (10 pts if you know why) and on our way back, stopped at this awesome little farm stand... you know, because the produce from CSA isnt going bad fast enough as it is - and picked up some stuff, among it, corn. and i swore, up and down, left and right that i'd make my kickass corn & guac when we got home...

and then it was late. and i was tired. and no produce was prepared or put away and no dinner was made or even eaten...

thankfully corn can stand a night or two sitting on the counter... so last night, before i even got undressed from work, i went straight to the kitchen to begin the mexican flavor fiesta...
there would be corn & guac and there would be quesadillas...

since i've already told you about the corn and guac and how amazing it is, let me tell you about the super easy, super quick, baked quesadillias... (did i ever mention the time i was reading a menu and asked a friend what 'qway - C - delias' were? true story...) we'd gotten some jalepeno cheddar from the CSA a while back and really just werent sure what to do with it... i kept saying we should put it in something mexican cause we didnt think we'd like it plain, but the chance just kept passing us by... however, last night we FINALLY got our opportunity...

Note: so after months of not knowing what to do with that cheddar - turns out that it ROCKS all on its own. so much so that if its available at today's pickup, there's a good chance we're claiming it...

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Baked Black Bean Quesadillias
courtesy of me

2 large flour tortillias
1/3 of a can of black beans - rinsed
3 oz of jalepeno cheddar, either shredded or cut into small slivers/pieces

Preheat oven @ 350°
cover cookie sheet with aluminum foil
spray aluminum foil with non-stick spray

place one tortillia on greased foil
spread beans out to within about 1/2 inch of the outside edge
cover with cheese
place second tortillia on top of cheese and lightly press down

place in the oven for ~ 12 minutes or until cheese is melty
remove from the oven and, with the back of a clean plate, gently press on the top tortillia for ~ 20-30 seconds

let sit for another minute or two and then cut into segments

serve with salsa & sour cream (optional) and your favorite mexican beer.