Green Enchiladas

Source: Simply in Season
Date tried: March 25, 2017
Yield: 3-4 servings
Time needed: 30 minutes

Perhaps I can’t really say I have tried this recipe. The first two ingredients were a problem for me. I have never seen (or even heard of) poblano peppers. A bit of research told me they could be replaced with a combination of green bell pepper with a bit of chili pepper to get the mild heat of a poblano pepper.

I have at least seen tomatillos on rare occasions, but was unable to find any right now. So I almost thought of waiting until later in the season when the farmers’ market is in full swing. But on reading the recipe carefully, I saw that both problematical ingredients were used to make a salsa. Problem solved. I went to our local Indian store and found some green salsa. So I actually just put together the tortillas using the chicken, salsa and cheese.

Green Enchiladas

Green Enchiladas
3 poblano peppers, roasted, peeled and seeded
3-4 tomatillos
1/2 cup/125 ml water
1/4 cup/60 ml unsalted dry roasted peanuts
1/2 medium onion
2 Tbsp. cilantro, chopped
1/2 tsp. salt or to taste
8 6”/15 cm corn tortillas
2 cups/500 ml cooked chicken or turkey, shredded
3/4 cup/125 ml feta cheese or queso blanco, crumbled

Roast the poblano peppers, peel them and scrape out seeds. Set aside.
Remove the dry husks from the tomatillos and cut into quarters.
Place tomatillos and water in a microwavable bowl and microwave on full power until tenders (3-4 minutes)

Place cooked tomatillos with cooking water in a blender or food processor.
Add poblano peppers, peanuts, onions, cilantro and salt.
Blend until smooth.

Pre-heat oven to 350oF/180oC.
Fill a shallow bowl or pie pan with boiling water.
Dip each tortilla in water to soften (10-15 seconds).
Fill with 1/4 cup/60 ml chicken and 1 Tbsp. cheese.
Roll up and transfer to a 9” x 9”/2.5L baking pan.
Pour tomatillo sauce over the enchiladas. Top with remaining crumbled cheese.
Bake until heated through (about 15 minutes)

Note: feta cheese or queso blanco will not melt.

Bica’s Burritos

Source: Ecological Cooking
Date tried: February 27, 2017
Yield: 6 burritos
Time needed: 20-30 minutes

Prior preparation needed (optional)
Cook pinto beans. (Or use leftovers or purchase canned beans)

This is a really good dish. Quite easy to put together and very tasty. One of the best burrito recipes I have come across.

Bica’s Burritos

Bica’s Burritos
2 cups cooked pinto beans
1 cup salsa*
1/4 cup Cashew Cheddar Cheeze Spread*
1 1/2 Tbsp. cilantro
6 flour tortillas or chapatis
avocado slices (optional)
fresh sprouts
chopped tomatoes
black olives
Tofu Sour Cream*
Additional Salsa (optional)

*All of these refer to recipes elsewhere in the book. As I have made them before, I chose not to make them from scratch and substituted vegan salsa,vegan sour cream and grated vegan cheddar cheese which I had purchased.

Mash beans (or purée in a food processor) along with the salsa.
Add the cheddar cheeze spread and the cilantro.
Warm on stove.
Spread bean mixture down the centre of tortillas.

Add avocados, sprouts,tomatoes and olives to taste.
Roll up burritos tightly.
Top with tofu sour cream and additional salsa if desired.

Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

Middle Eastern Tacos
3 cups well-cooked garbanzo beans, aka chick peas (1 cup uncooked) with reserved bean cooking liquid
1/2 cup ground toasted sesame seeds or 1/4 cup tahini
2 cloves garlic
2 Tbsp. lemon juice
3/4 tsp. ground coriander
salt to taste
1/2 tsp. ground cumin
1/4 to 1/2 tsp. cayenne pepper
10 pitas or wheat tortillas
Garnishes: shredded lettuce, chopped tomatoes, chopped cucumber, chopped onion
1 1/2 cups yogurt or grated cheese

Purée together the beans, sesame seeds, garlic, lemon juice, coriander, salt, cumin and cayenne pepper, adding bean cooking liquid (or water) if necessary to make blending easy.
Let stand at room temperature at least 30 minutes.
Meanwhile prepare your garnishes.

If using pita, cut each in half, fill pockets half-full of bean mixture. If you like, heat them in the oven, then add garnishes.

If using tortillas, fry the tortillas until soft but not crisp.

Let everyone add garnishes as they please.
Top with a scoop of yogurt or grated cheese.

Taco Salad

Source: : More-With-Less Cookbook
Date tried: November 3, 2012
Yield: 6 servings
Time needed: 15 minutes

Prior preparation needed
Cook kidney beans

This is a hearty main-dish salad Mexican style.  Frying up the tortillas at home is easy. I enjoyed this combination of flavours and textures very much.


Taco Salad

Taco Salad

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