How To make Mexican Vegetable Part:
3 c Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned Last Summer) 1/4 c Green pepper, chopped
3/4 c Onions , sliced how you like
'em 2 tb Chopped fresh cilantro
1 tb Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced 1/4 c Chuncky picante sauce
Corn meal-crust part: 1/2 c Skim milk
1/4 c All purpose flour
1/4 c Yellow cornmeal
1/4 ts Chili powder
2 Eggs/egg whites/egg
-substitute, beaten 1/2 c Reduced fat monterey jack
-or cheddar cheese, or -some combo thereof saute the onions and pepper in a large skillet over medium heat, just until soft. stir in rest of vegetable ingredients; simmer 15 minutes or so. salt and pepper to taste. in a mixing bowl combine cornmeal crust ingredients; whisk briefly then turn in to a vegetable-sprayed pie dish. bake at 475 for 10 minutes or until puffy and brown. add vegetable mixture, then sprinkle cheese on top. bake ten minutes more or so or just until the cheese is the way you like it.
How To make Mexican Vegetable Part:'s Videos
Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
#jamieoliver #chef #recipes
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Veggie & Black Bean Enchiladas Recipe | Old El Paso Recipes
Do you love Mexican food? Have you always wondered how to make enchiladas at home? Old El Paso has you covered. Our Veggie & Black Bean Enchiladas recipe is an easy dinner the whole family will love.
Try this easy vegetarian enchiladas recipe tonight!
Cheese and veggie loaded nachos | Cheese nachos at home|Nachos recipe|Easy 1 minute recipe
For more such easy peasy recipes and crazy content , follow me on instagram -
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CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
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Caldo de Res (Mexican Beef & Vegetables Soup) | A year round dish and easy recipe
Ingredients:
3-4 lb of beef shank with bones
1 garlic head
1 onion
1 celery stick
2 tbsp salt
1 tbs of beef bouillon
3 corn on the cob
2 carrots
2 potatoes
2 jalapenos
1/2 cabbage
small bunch of cilantro
2 zucchinis
Serve with Mexican rice on the bottom, and add a squish of lime
link for the Mexican rice recipe:
Mexican Cheesy Vegetable Quesadilla | Simple n Easy Recipe | Chetna Patel Recipes
Ingredients :
(6 will Ready from this measurement )
Tortilla :
1 Cup - Maida
Salt to taste
1/2 tsp - Powder Sugar
1 tsp - Oil
1 tsp - Amul Salted Butter
Mix with hand and add
1/4 Cup - Milk
make a dough using water and make medium soft dough add little oil and knead property rest for some time ,after 15 min ,knead again using little butter
Take a Pan and add
1/2 tbsp - Amul Salted Butter
1/2 tbsp - Olive Oil
1 tbsp - Garlic Chopped
1 no - Onion Chopped
Saute for some time till light golden
1 Cup - Bell Peppers Cube ( Green,Red,Yellow )
1/2 Cup - American Corn ( Boiled )
2 tsp - Red Chili Flakes
1 tsp - Mix Herbs / Oregano
1/2 tsp - Black Pepper Powder
Mix Very Well
Switch off the gas and add
Salt to taste
1/2 Cup - Paneer Grated
1 tbsp - Fresh Basil Chopped
Mix very well and remove in plate ,let cool completely
Make a Ball from Atta and roll it using Maida
make a Tortilla and Cook Tortilla lightly from both the sides
Take a Nonstick Tawa spread little oil keep Tortilla
and Put grated Cheese, Vegetable above prepared
again Grated Cheese and Fold into half and cook for both the sides
and Divide into Two and serve
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