Tofu and Black Bean Enchildas

Tofu and Black Bean Enchiladas

These enchiladas are easy to make and super delicious!  This method can be used with cheese, beans or ground crumbles.  The only limit is your own creativity.

 

This dish is vegetarian.

 

Makes 10 Enchiladas

 

 

Enchilada Sauce

Ingredients

8oz can tomato paste

2 cups water

2 tablespoons chili powder

1/2 teaspoon garlic powder

1 tablespoon olive oil

1 teaspoon salt

Directions

Place all of the ingredients into a blender and blend until smooth.  Pour the Enchilada Sauce into a pot and bring to a boil.  Reduce heat to low and simmer for about 15 minutes.  That's it!

Enchiladas

 

Ingredients

10 flour tortillas

1 block extra firm tofu

15oz can black beans

1/2 tablespoon cumin

1 cup shredded cheddar cheese

1 tablespoon olive oil

1/4 cup green onions, chopped

salt and pepper to taste

Directions

Remove the tofu from the block and drain any excess liquid by wrapping the tofu in a paper towel.  Roughly chop the tofu into small squares.  Preheat a pan to medium.  Add the olive oil and tofu to the pan.  Break up the tofu with a wooden spoon, so that it resembles crumbles.  Drain and rinse the black beans and add to the pan.  Add the cumin, salt and pepper and cook for about 10 minutes, stirring often.

Take a 9x13 glass baking dish and place a layer of enchilada sauce on the bottom.  This will prevent our enchiladas from sticking to the bottom of the dish.  To assemble the enchiladas, take one tortilla and place 1/2 cup of the tofu/black bean mixture in the center.  Roll the tortilla into a tube, leaving the ends open.  Place the enchilada into the baking dish.  Repeat until you have 10 enchiladas and your dish is full.  Pour the remaining enchilada sauce over the enchiladas making sure that everything is completely covered.  Sprinkle the cheese over the top of the enchiladas and cover the baking dish with foil.

Place the baking dish into an oven that has been preheated to 425 degrees.  Cook for 35 minutes, remove the foil and cook for an additional 10 minutes.  Top with green onions and serve with a simple salad.  Enjoy!

 

 

 

Soy Chorizo and Goat Cheese Quesadillas

Soy Chorizo and Goat Cheese Quesadillas

Creamy goat cheese and spicy chorizo make these quesadillas unbeatable.

Add beans and veggies to the plate to complete your meal!

 

 

Makes 4 Quesadillas  

 Ingredients

1 package soy chorizo

1 jalapeno pepper

4 flour tortillas

4 oz goat cheese (1/2 a log)

1 tablespoon olive oil

Directions

Preheat a skillet to medium heat.  Add in 1/2 tablespoon of olive oil, the jalapeno pepper and the chorizo.  Cook for about 15 minutes or until the chorizo is browned.  I like to use Trader Joe's soy chorizo.  It's absolutely delicious and a big hit with everyone.  Now that the chorizo mixture is cooked, remove it from the heat as we prepare the quesadillas.  Lay your flour shell flat.  Crumble 1 oz of goat cheese throughout the tortilla.  The idea is to have just enough cheese to make the quesadilla creamy, soy chorizo is the real star of this dish.  Preheat a large pan to medium and add the remaining 1/2 tablespoon of olive oil.  Place the tortilla into the pan.  As the cheese begins to melt, add the chorizo to 1/2 of the tortilla and fold the other half over it, making a 1/2 moon.  Cook it for an additional 2 minutes on each side.  Repeat with the remaining tortillas.  Enjoy!

Fresh Salsa

Fresh Salsa

This classic tomato salsa is the perfect addition to any get together!  You will never have to buy salsa from the store ever again.

 Pair Fresh Salsa with Homemade Guacamole for the perfect fiesta appetizers!

 

 

 Ingredients

3 cups canned tomatoes

1/2 medium onion chopped

1 jalapeno chopped

1/2 cup fresh cilantro

1/2 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1 teaspoon salt

Directions

Place all of the ingredients into a blender and puree for about 10 seconds.  I like my salsa a little chunkier, but if you prefer yours smoother, blend for an additional 10 seconds.  Pour the salsa into a pot and and bring it to a boil.  This will thicken up the salsa and make it perfect for dipping.  Once the salsa has been brought to a boil, reduce the heat to low, and simmer for an additional 10 minutes.  This salsa is actually delicious hot, but if you would like to serve it more traditionally, pour the salsa into a glass container and keep it in the fridge until cool.  Enjoy! 

Guacamole

Guacamole

 Avocados are the star in this classic, Mexican side dish.

Place the pit of the avocado in leftover guacamole to keep it green and fresh!

 

 

Ingredients

2 avocados

1 roma tomato, chopped

1/4 medium onion, chopped

1 teaspoon lime juice

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

salt to taste (I use about 1/2 teaspoon)

 Directions

Peel the avocados and remove the pit.  Place the avocados in a bowl and smash them with a fork.  If you like your guacamole chunky, smash lightly :).  Add the lime juice, salt, garlic powder and cayenne pepper.  Mix well.  Add the chopped onions and tomatoes, mix lightly.  Serve with chips or as a topping to your favorite Mexican meals.  Enjoy!

Corn Tortillas

Corn Tortillas

 These Tortillas are so delicious and easy to make, you'll never have to buy them from the store again.

Only 3 ingredients are needed for the simple recipe!

 

 Makes 6 Tortillas

Ingredients

 2/3 cup corn flour

2/3 cup warm water

1/2 teaspoon salt

 Directions

Combine the flour and salt in a bowl.  Add the water a little bit at a time, until the water is fully incorporated.  Divide the dough into 6 equal pieces.  Each piece should about the size of a golf ball.

You will need a tortilla press to form the dough balls into tortillas.  You can find a tortilla press at Bed Bath and Beyond or any kitchen supply store.  I cover my press with plastic wrap to make it easier to remove the flattened tortilla.  Preheat a pan to medium heat.  Place your tortilla in the pan and cook for 1 minute on each side.  Enjoy!

Soy Tacos

SOY TACOS

These tacos are full of delicious veggies and they are perfect for a dinner at home with the family or a fiesta with friends.

I don't know if there is anything better than peppers and onions sauteing in a little bit of oil.  Add some garlic to the mix and I imagine that's what heaven smells like :)  These Soy Tacos incorporate all of my favorite flavors in one meal and leave me wondering, "why can't every night be taco night?"  Enjoy!

 

Ingredients 

1 tablespoon olive oil

2 garlic cloves

1/2 small red onion

1 melrose pepper

1 anaheim pepper

1 jalapeno pepper

1 12oz package ground soy (or tofu)

2 large tomatoes

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

  

Instructions

Heat your pan to medium heat and add the olive oil.  Chop the garlic, onion and peppers and saute for 5 minutes.  (The great thing about making tacos is that they are super versatile.  If you don't like or can't find melrose and anaheim peppers you can substitute poblanos, hot banana peppers or even bell peppers.  It's all about what works for you.   You can also switch out the ground soy for tofu and fresh tomatoes for canned.  Just be sure to drain the tomatoes if you use canned or you will have very soupy tacos.  Okay back to the instructions!)

Now that you've sauteed your onions, peppers and garlic for 5 minutes, you can go ahead and add the ground soy and cook for and additional 5 minutes.   Chop up your tomatoes and add them to the pan.  Add all of the spices and seasonings and cook, uncovered, for about 20 minutes.  Serve on corn tortillas with your choice of toppings.  I like to top mine with green onions, guacamole, corn salsa and cheese (or soy cheese to keep it vegan).  Buen Apetito!