Mexican Recipies

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Here are some Mexican recipies.
bean-burritos recipe

BEAN BURRITOS

• 1 can or equiv fresh pinto beans
• 1 can (or equiv amount of fresh) black beans
• 1 can garbanzo beans (chickpeas)
• 2+ cloves of garlic
• Saltfree seasoning/spice (We used a lemony 'Sunny Spain' mix we have)
• Approx. a cup of roasted veggies (we used red and green peppers, zucchini,
  and yellow squash)
• Cayenne pepper to taste

1. Combine all beans in sauce pan and cook for an hour or until soft. (Add about a cup or more of water to cook beans).
2. Cut up roasted veggies, and add to beans. Use mixer and mix everything together until it looks like refried beans. Add spices and simmer for 20 minutes or so. Serve with fixings in tortillas (we used whole wheat, home made).

eggplant-rellenos recipe

This is an attempt to capture some of the flavor of chile rellenos without any of the grease. While making eggplant parmasan I suddenly had the stupid idea of stuffing the things with chiles and possibly some low fat
cheese. Well it worked and my husband loves the dish. There are three things in this dish which must be adjusted to your own tastes, the salt, chile, and cilantro( fresh corriander, chinese parsley). I love cilantro, my husband is not too fond of it. The recipe calls for less than I prefer but I serve some chopped on the side. Fresh roasted pealed chilies are always better than canned but where I live are not often found. Canned hominy was always called teeth in this house. The California chilis I refer to are sometimes called Anaheim Chiles.

Eggplant Rellenos And Teeth:

• 1 Eggplant sliced into 6 thick slices
• 3/4 Cup Bread Crumbs (Extra sour sourdough works best.. gives a cheezy flavor)
• 1 egg substitute
• 3/4 Cup skim milk
• 3 California Green Chilies roasted and pealed or one small can (4 oz)
• Salsa (Recipe below or your favorite chile relleno sauce)
• fat free cheese (Optional)
• 2 14 oz Cans of Hominy)

1. Salt eggplant and drain about 30 minutes. While draining cut deep pockets in the side of each piece and if you have a fat free cheese that is edible available put about 1/2 oz in each pocket. I like mine without the cheese. Then, stuff about half a pepper in each pocket. Remember to remove the pepper seeds if you like your peppers on the mild side.
2. Wisk the egg substitute and milk. Dip each eggplant slice first in the milk mixture, then in flour, back into the milk mixture and finally into the bread crumbs. Place on nonstick cookie tray and bake until the eggplant is very soft
   (about 30 minutes at 350 degrees) Dump the hominy and its liquid into a pot and boil while the eggplant is cooking. This step is optional but it softens the hominy and I prefer it that way.
3. When the eggplant is done drain the hominy and dump it on a platter, arrange the eggplant on top. Top with heated salsa (below) and garnish with chopped green onions or cilantro. I like fat free sour cream with these thimgs, hubby prefers them without.

Salsa for Eggplant Rellenos.

• 4 C diced tomatoes (or 3 cups canned.. works but not quite as well)
• 1/2 onion
• chilis (1-2 California Chilis roasted and pealed if you can find them, canned if not, 1 - 2 Japaleno chilis if you like extra fire.)
• 1 Tablespoon chopped cilantro.. or to taste. If you hate cilantro leave it out.
• Salt to taste.

Grilled Black Bean Quesadillas

• 4 "Fat-free" flour tortillas
• 1/4 Cup black beans, cooked and lightly mashed
• 8 Red and yellow pepper strips, grilled
• 2 Tablespoons roasted corn
• 2 Tablespoons tomato, chopped
• 2 Tablespoons green onion, chopped
• 1 Tablespoon cilantro, chopped
• 1/2 Cup (8 ounces) fatfree cheddar cheese, grated
• Pinch of cumin
• Pinch of chile pepper
• Salt and fresh ground pepper to taste
• Salsa

1. Preheat grill to a medium setting. Mix all ingredients together in a bowl. Thinly spread 1/4 cup of mixture on top of tortilla. Place second tortilla on top of mixture to create a "sandwich". Lightly spray the top and bottom tortilla with Pam cooking spray. Place quesadilla on grill and allow one side to brown 4 to 5 minutes. Flip quesadilla and brown the other side for a few minutes.
2. When cheese is melted through, remove quesadilla and allow to cool slightly and cut into wedges. Serve with your favorite salsa. Makes 2 quesadilla's.

kwlacto lacto
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