Mexican

Deep Dish Tortilla Pie

 

I’ve been making this tortilla pie for years and it’s always a hit.  I often use black beans instead of pinto and swap out the flour tortillas for corn and make it into a Enchilada Casserole. This recipe is in my cookbook Whole Food Goodness

 

 

 

 

 

 

1 large onion chopped

2 cloves garlic minced

4 cups chopped broccoli

1 4 oz. can mild green chilies

1 can no-salt diced tomatoes

5 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 6 oz. can tomato paste

2 cups fresh or frozen corn

3 cups cooked pinto beans

Sea salt

4 Ezekiel Tortillas or other whole wheat tortilla

1 Recipe Seed Cheeze Sauce

 

Saute chopped onion, over medium-high heat, in large pan until it starts to brown. Add garlic and cook one more minute.  Add 1/2 cup water and broccoli and cook until broccoli is tender. Add more water if needed to keep from sticking. Once broccoli is tender, add remaining ingredients up to beans. Cook 5 – 10 minutes. Salt to taste.  Add more water if needed for moisture.

In a cast iron skillet, pour Seed Cheeze Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheeze sauce on top.  Do this with the two remaining layers but instead of topping the last vegetable mixture with cheeze, place a tortilla on the top, then cover with remaining cheeze sauce. Bake at 300 degrees for 20 minutes. Serves 8-10. 

 

Lentil and Beet Green Tacos

With an abundance of beet greens growing in my garden and a great love for Mexican food, I decided I need to try pairing them up. To make this really unique, I used lentils instead of the traditional black or pinto. I was very happy with the end result! 
 
1 cup lentilsLentil and Beet Greens Tacos
1 medium yellow onion, chopped
2 cloves garlic, minced
1 – 2 cup chopped mushrooms
1 jalapeno pepper minced (more or less depending on how hot you like it)
1/2 pound beet greens chopped
1 T chili powder
2 t cumin powder
dash of cayenne pepper (optional)
Salt to taste (you wont need much because the beet green provide so much flavor!)
 
Boil 2 1/4 cups water in a sauce pan, add 1 cup dry lentils, cover, lower heat to medium low and simmer for 25 – 30 minutes.
Lightly brown  onion in pan over medium high heat stirring often to keep from sticking. Once brown, add 1/4 cup of water,  garlic, mushrooms, jalapeno, and a big bunch of chopped beet greens. Steam for 5 minutes until beet green are wilted down. Add 1 tablespoon chili powder, 2 tsp cumin and cook a few minutes more until greens and mushrooms are tender. Stir in cooked lentils. Salt and adjust seasonings to taste.
 
Soften corn tortillas in a hot dry skillet. Fill corn shell and top with guacamole.
I like to fill the shell, lay it on my plate, then top it with more filling and then guacamole. I added some salsa to this as well.
 

Sweet Potato Soft Tostadas

1 medium onion, choppedSweet Potato, Kale and Black Bean Tacos

2 cloves garlic, minced

1/4 cup diced green chilies

1 sweet potato cubed (about 2 cups worth)

1 bunch kale. finely chopped

2 cups chopped mushrooms, cremini or button

1 t cumin powder

1 t coriander powder

1 t dried oregano

1 T chili powder

1/2 t paprika

2 cup cooked black beans

Sea Salt

Saute onion in a dry skillet over medium high heat until they start to brown and become caramelized. You may need to add a tablespoon of water occasionally to keep from sticking. (If you have a good quality pan and it’s not too hot, you shouldn’t have to add any water at this point.) When browned, add garlic, chilies, sweet potato, kale and 1/2 cup water. Cover, bring to boil, reduce heat to medium, stir in spices* and mushrooms and cook until kale and potatoes are tender. Stir in beans, heat through and salt to taste.

*I like to use other spices sometimes like Mrs. Dash Southwest Chipotle or Fiesta Lime. 

Soften corn tortillas in a hot dry skillet or steam them until pliable. Spread on sweet potato bean mixture, top with shredded cabbage, guacamole, and salsa. 

 

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