2 Tex Mex Dishes

[Guest guest]

I found these two lovely Tex Mex Vegetarian dishes on another group

(AllAround Cooking). I made some slight changes (to make them healthier, less

spicy, and more accessible to my non-vegetarian family), but still thought

you might like them. You can always " heat " them up with more or additional

spices if you prefer. Anyway, I'm passing them along, and hope you enjoy

them.

 

AZZOR ROJOS

Serving Size : 4

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tb Olive oil

1 c Brown rice

1/2 c Vidalia Onions, chopped

1 ea Garlic clove, minced

1/2 ts Salt

1/2 ts Cumin

Chili powder, to taste (optional)

2 lg Tomatoes, chopped

1 1/2 c Vegetable broth

1/3 c Peas, thawed if frozen

2 tb Pimiento, chopped

Red peppers, to garnish

 

Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2

minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute.

Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring

for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the

heat to low. Cover & simmer 15 minutes or until the rice

is almost tender.

 

Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is

tender and all liquid has been absorbed. Garnish with the red peppers.

 

Baby Bean Burritos

Serving Size : 24

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can (16-ounce) can fat free plain or Mexican refried beans

12 (6-inch) low carb flour tortillas

1 Vidalia onion -- chopped

1 cup Shredded low fat Monterey Jack cheese (about 4 ounces)

1 tablespoon Vegetable or olive oil

2 Garlic cloves -- minced

1/2 teaspoon Ground cumin

1 Fresh jalapeno peppers (or 2-seeded and minced-optional)

1/3 cup Chopped cilantro (optional)

2 avocados, sliced

low fat Sour cream and salsa

 

1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap

tortilla

stack in foil and heat until warmed through, 10 to 15 minutes.

2. Meanwhile, in a large frying pan, cook onion in oil over medium-high

heat

until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno

peppers

and cook until garlic is just fragrant, about 30 seconds.

3. Spread about 1-1/2 tablespoons bean mixture on each tortilla half and

roll

up jelly-roll fashion. Arrange on a serving plate and sprinkle with

cilantro.

Serve warm with sour cream, avocado slices, and salsa.

 

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

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