Latin. Zesty. Vegan. Fajita Lasagna

[Guest guest]

In honor of Hispanic Heritage Month, here's a simple and delicious take on fajitas.If you have any vegan cheese handy (I like "Follow Your Heart" brand) be sure to layer that in as well.Beans are a great source of vegan protein. According to health Web site, http://www. WebMD.com, the latest dietary guidelines recommend people triple their bean intake from one cup to three cups per week. Beans also provide ample fiber. Two thirds of a can of beans contain nearly half of the recommended daily dose of fiber as well. Meat does not contain any fiber.This meal has an array of colors too. The more colors on your plate the better. A varied intake of vegetables and fruits is the best way to maintain a healthy and balanceddiet.Ingredients1 medium yellow onion1 large tomato2 TBS oilhalf of a medium size red pepperhalf of a medium size green pepper3 & #8260;4 of a can

black beans (or any vegan beans)1 & #8260;2 a cup of cornsalt and pepper to tastewhole wheat tortillasMethodPreheat the oven to 375 degrees. Have a large skillet pan ready as well as a nine-inch pie dish.Put the skillet on medium heat. Dice the onions and add the oil to the pan before tossing them in. Cook with the lid on for about 10 minutes, stirring occasionally. Cut the peppers and tomato the same size as the onions and add them to the pan.If you're using black beans, there's no need to drain the can. Add the beans, corn, salt and pepper and give it a good stir. Let this cook for about 15 minutes.Layer the bottom of the pan with tortillas. You may have to rip them and use your kindergarten puzzle skills if the tortillas you're using are not nine inches in diameter. The bottom should be as close to covered as possible but some holes will be fine.Spoon a layer of the fajita

mixture into the pan. Layer the top of that with tortillas and lay down another layer of veggies. Leave a layer of the fajita mix for the top. Bake for about 13 minutes. Take the dish out and top it with ripped up pieces of tortilla.Bake for another five to seven minutes until the pieces are a little crispy.Serve with guacamole and mojitos.

 

Peter vv

[Guest guest]

Hi Peter,

This recipe sounds good. Can you re-send the amounts on the cans of black beans and corn please? I got " 3 & #8260;4 of a can.... " Thank you much.

SoyPalmtree

On Fri, Sep 12, 2008 at 11:19 AM, Peter VV <swpgh01 wrote:

 

 

 

 

 

 

 

 

In honor of Hispanic Heritage Month, here's a simple and delicious take on fajitas.If you have any vegan cheese handy (I like " Follow Your Heart " brand) be sure to layer that in as well.

Beans are a great source of vegan protein. According to health Web site, http://www. WebMD.com, the latest dietary guidelines recommend people triple their bean intake from one cup to three cups per week. Beans also provide ample fiber. Two thirds of a can of beans contain nearly half of the recommended daily dose of fiber as well. Meat does not contain any fiber.

This meal has an array of colors too. The more colors on your plate the better. A varied intake of vegetables and fruits is the best way to maintain a healthy and balanceddiet.Ingredients1 medium yellow onion

1 large tomato2 TBS oilhalf of a medium size red pepperhalf of a medium size green pepper3 & #8260;4 of a can black beans (or any vegan beans)1 & #8260;2 a cup of corn

salt and pepper to tastewhole wheat tortillasMethodPreheat the oven to 375 degrees. Have a large skillet pan ready as well as a nine-inch pie dish.Put the skillet on medium heat. Dice the onions and add the oil to the pan before tossing them in. Cook with the lid on for about 10 minutes, stirring occasionally. Cut the peppers and tomato the same size as the onions and add them to the pan.

If you're using black beans, there's no need to drain the can. Add the beans, corn, salt and pepper and give it a good stir. Let this cook for about 15 minutes.Layer the bottom of the pan with tortillas. You may have to rip them and use your kindergarten puzzle skills if the tortillas you're using are not nine inches in diameter. The bottom should be as close to covered as possible but some holes will be fine.

Spoon a layer of the fajita mixture into the pan. Layer the top of that with tortillas and lay down another layer of veggies. Leave a layer of the fajita mix for the top. Bake for about 13 minutes. Take the dish out and top it with ripped up pieces of tortilla.

Bake for another five to seven minutes until the pieces are a little crispy.Serve with guacamole and mojitos.

 

Peter vv

[Guest guest]

I just checked the original url and its all scrambled also , see :

http://www.unlvrebelyell.com/article.php?ID=12339

 

 

 

 

Peter vv

 

 

SoyPalmtree SoyPalmtree <soypalmtree Sent: Saturday, 13 September, 2008 5:39:37 PMRe: Latin. Zesty. Vegan. Fajita Lasagna

 

 

 

Hi Peter,

This recipe sounds good. Can you re-send the amounts on the cans of black beans and corn please? I got "3 & #8260;4 of a can...." Thank you much.

SoyPalmtree

On Fri, Sep 12, 2008 at 11:19 AM, Peter VV <swpgh01 (AT) talk21 (DOT) com> wrote:

 

 

 

 

 

 

 

 

In honor of Hispanic Heritage Month, here's a simple and delicious take on fajitas.If you have any vegan cheese handy (I like "Follow Your Heart" brand) be sure to layer that in as well.Beans are a great source of vegan protein. According to health Web site, http://www. WebMD.com, the latest dietary guidelines recommend people triple their bean intake from one cup to three cups per week. Beans also provide ample fiber. Two thirds of a can of beans contain nearly half of the recommended daily dose of fiber as well. Meat does not contain any fiber.This meal has an array of colors too. The more colors on your plate the better. A varied intake of vegetables and fruits is the best way to maintain a healthy and balanceddiet.Ingredients1 medium yellow onion1 large tomato2 TBS oilhalf of a medium size red pepperhalf of a

medium size green pepper3 & #8260;4 of a can black beans (or any vegan beans)1 & #8260;2 a cup of cornsalt and pepper to tastewhole wheat tortillasMethodPreheat the oven to 375 degrees. Have a large skillet pan ready as well as a nine-inch pie dish.Put the skillet on medium heat. Dice the onions and add the oil to the pan before tossing them in. Cook with the lid on for about 10 minutes, stirring occasionally. Cut the peppers and tomato the same size as the onions and add them to the pan.If you're using black beans, there's no need to drain the can. Add the beans, corn, salt and pepper and give it a good stir. Let this cook for about 15 minutes.Layer the bottom of the pan with tortillas. You may have to rip them and use your kindergarten puzzle skills if the tortillas you're using are not nine inches in diameter. The bottom should be as close to covered as possible but some

holes will be fine.Spoon a layer of the fajita mixture into the pan. Layer the top of that with tortillas and lay down another layer of veggies. Leave a layer of the fajita mix for the top. Bake for about 13 minutes. Take the dish out and top it with ripped up pieces of tortilla.Bake for another five to seven minutes until the pieces are a little crispy.Serve with guacamole and mojitos.

 

Peter vv