An episode of Gordon Ramsay's "Kitchen Nightmares" show rescued a Mexican restaurant the other day. It reminded that I've been meaning to play with a vegetarian version of a childhood favorite of mine, the chimichanga.
I have never seen a healthy, vegetarian version of the chimichanga. They are usually stuffed with chicken, pork, or beef, and then they are deep fried. My complete nemesis. That is why I have not eaten one since quitting meat in 1990. It has been long overdue that I remedy that.
My family loved these. I assembled them the night before. Then, I nuked them for 3-5 minutes (until they were hot) before broiling. Buen provecho!
Lentil-Cheese Chimichangas
1/2 cup dried lentils, rinsed
3/4 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup corn kernels
1/2 cup shredded cheese (I used mozzarella)
salt and pepper to taste
8 whole wheat tortillas
1 tablespoon olive oil
1- Place lentils in sauce pan, cover with water and boil for 20 minutes. Drain.
2- Mix cooked lentils, salsa, onion powder, garlic powder, corn, and cheese until well combined. Season to taste with salt and pepper.
3- Warm the tortillas in the microwave until pliable, for about 30 seconds.
4- Divide the lentil filling evenly among the tortillas and fold them burrito-style. Place chimichangas seam side down on greased cookie sheet.
5- Brush the chimichangas with the olive oil. Broil for 5-10 minutes, until golden brown.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Tuesday, March 23, 2010
Thursday, January 28, 2010
Vegetarian Mexican Lasagna
This is kind of a different take on Enchilada Casserole, and it is loosely inspired by the Meal Makeover Moms' recipe. I recommend the thicker "homestyle" corn tortillas for this. It takes on a texture similar to lasagna noodles in this dish.
This is a great make-ahead dish.
Vegetarian Mexican Lasagna
10 oz sliced mushrooms
1 teaspoon olive oil
10 oz bag frozen corn, thawed
2 cups cooked red kidney beans (or 1 can)
1 16-oz jar medium salsa
1 teaspoon cumin
1 teaspoon chopped fresh cilantro
8 homestyle corn tortillas, cut in half
1 16-oz container 2% cottage cheese
2 cups 2% Mexican blend shredded cheese
1 cup crumbled feta cheese
1- Preheat oven to 375.
2- In a skillet, heat the oil and sautee the mushrooms until they have released all their liquid (about 5-7 minutes).
3- Add beans, corn, salsa, and seasonings and mix well.
4- Grease a 9 x 13 baking dish.
5- Layer the following on the baking dish:
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 cup of the shredded cheese
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 of the shredded cheese
1/3 of the bean mixture
remaining 1/4 cup shredded cheese
feta cheese
6- Cover with foil and bake for 30 minutes.
7- Uncover, turn broiler on, and broil until cheese starts to brown, about 5 minutes.
This is a great make-ahead dish.
Vegetarian Mexican Lasagna
10 oz sliced mushrooms
1 teaspoon olive oil
10 oz bag frozen corn, thawed
2 cups cooked red kidney beans (or 1 can)
1 16-oz jar medium salsa
1 teaspoon cumin
1 teaspoon chopped fresh cilantro
8 homestyle corn tortillas, cut in half
1 16-oz container 2% cottage cheese
2 cups 2% Mexican blend shredded cheese
1 cup crumbled feta cheese
1- Preheat oven to 375.
2- In a skillet, heat the oil and sautee the mushrooms until they have released all their liquid (about 5-7 minutes).
3- Add beans, corn, salsa, and seasonings and mix well.
4- Grease a 9 x 13 baking dish.
5- Layer the following on the baking dish:
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 cup of the shredded cheese
1/3 of the bean mixture
8 of the tortilla halves
1/2 of the cottage cheese
3/4 of the shredded cheese
1/3 of the bean mixture
remaining 1/4 cup shredded cheese
feta cheese
6- Cover with foil and bake for 30 minutes.
7- Uncover, turn broiler on, and broil until cheese starts to brown, about 5 minutes.
Monday, January 11, 2010
Enchilada Casserole
Inspired by the yummiest enchilada casserole from Casa de Luz...
Enchilada Casserole
2 sweet potatoes, shredded
1 large baking potato, shredded
3 tablespoons olive oil, divided
salt and pepper, to taste
1 t cumin
2 cups cooked (or canned) chickpeas
6-8 tablespoons water
3 cloves garlic
18 thin corn tortillas
2 cups vegetable stock (Central Market Organics veg stock works best for this)
1/2 cup feta cheese, crumbled
1- Preheat oven to 375. Toss the shredded potato and sweet potatoes with 1 tablespoon olive oil, cumin, salt and pepper. Spread on baking sheet, cover loosely with foil and bake for about 35 minutes, tossing the mixture halfway through the baking to prevent sticking. Remove from oven, cool on cooling rack and set aside.
2- Puree chickpeas with 2 tablespoons olive oil, garlic, and enough of the water to make a creamy mixture, the consistency of a thin paste. Add to potato mixture and toss to combine well.
3- Grease a 9x13 baking sheet and pour some vegetable stock in the bottom.
4- Cover the bottom of a pan with about 1" of vegetable stock and bring to a simmer. Submerge a corn tortilla in the simmering stock and let it float in the simmering liquid for about 30 seconds. Remove with a slotted spoon and place in the bottom of the baking sheet. Repeat with 5 more tortillas, arranging them as a layer on the baking sheet. You will have to add more stock to the pan, after simmering 4-5 of the tortillas, to bring it back to the 1" level.
5- Spread half of the potato mixture over the tortilla layer.
6- Repeat steps 4 and 5, and repeat step 4 again. You should now have 2 layers of potatoes sandwiched between 3 layers of tortillas. Cover casserole tightly with foil.
7- Heat oven to 350 and bake casserole covered for 35 minutes. Remove from oven, sprinkle with feta cheese and serve with cilantro pesto.
Nutrition Facts
Yield 8 servings
Serving Size 323 g
Calories 426
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 2.0g 10%
Cholesterol 3mg 1%
Sodium 549mg 23%
Total Carbohydrates 68.8g 23%
Dietary Fiber 14.4g 58%
Sugars 8.6g
Protein 18.4g
Vitamin A 112% • Vitamin C 28%
Calcium 15% • Iron 26%
Nutrition Grade A
* Based on a 2000 calorie diet
Enchilada Casserole
2 sweet potatoes, shredded
1 large baking potato, shredded
3 tablespoons olive oil, divided
salt and pepper, to taste
1 t cumin
2 cups cooked (or canned) chickpeas
6-8 tablespoons water
3 cloves garlic
18 thin corn tortillas
2 cups vegetable stock (Central Market Organics veg stock works best for this)
1/2 cup feta cheese, crumbled
1- Preheat oven to 375. Toss the shredded potato and sweet potatoes with 1 tablespoon olive oil, cumin, salt and pepper. Spread on baking sheet, cover loosely with foil and bake for about 35 minutes, tossing the mixture halfway through the baking to prevent sticking. Remove from oven, cool on cooling rack and set aside.
2- Puree chickpeas with 2 tablespoons olive oil, garlic, and enough of the water to make a creamy mixture, the consistency of a thin paste. Add to potato mixture and toss to combine well.
3- Grease a 9x13 baking sheet and pour some vegetable stock in the bottom.
4- Cover the bottom of a pan with about 1" of vegetable stock and bring to a simmer. Submerge a corn tortilla in the simmering stock and let it float in the simmering liquid for about 30 seconds. Remove with a slotted spoon and place in the bottom of the baking sheet. Repeat with 5 more tortillas, arranging them as a layer on the baking sheet. You will have to add more stock to the pan, after simmering 4-5 of the tortillas, to bring it back to the 1" level.
5- Spread half of the potato mixture over the tortilla layer.
6- Repeat steps 4 and 5, and repeat step 4 again. You should now have 2 layers of potatoes sandwiched between 3 layers of tortillas. Cover casserole tightly with foil.
7- Heat oven to 350 and bake casserole covered for 35 minutes. Remove from oven, sprinkle with feta cheese and serve with cilantro pesto.
Nutrition Facts
Yield 8 servings
Serving Size 323 g
Calories 426
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 2.0g 10%
Cholesterol 3mg 1%
Sodium 549mg 23%
Total Carbohydrates 68.8g 23%
Dietary Fiber 14.4g 58%
Sugars 8.6g
Protein 18.4g
Vitamin A 112% • Vitamin C 28%
Calcium 15% • Iron 26%
Nutrition Grade A
* Based on a 2000 calorie diet
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