Kyle and Rachael came to Holly's for a pre-Easter visit and to introduce Rachael. We had a wonderful time and made Mexican for lunch...everyone loved it! It was so much better than the traditional ham...I don't even like ham. Rachael is a vegetarian so we made a couple of meatless dishes. Holly used ground turkey for the rest of us. Rachael made Tomato Soup, Holly made Bean Dip, and I made Burrito Pie.
It has been a long time since I have made a vegetarian dish and it tasted wonderful. The cottage cheese was a little watery. I will use Queso next time. The fresh tortillas are melt in your mouth delicious! I have been making burritos with the remainder of the package...yum.
Brenda's Burrito Pie
1 Tbl oil
1/2 onion, diced
1 clove garlic, crushed
1/2 yellow bell pepper
1 tsp cumin
1/2 tsp parsley
1/4 tsp basil
1/8 tsp red pepper
salt to taste
1 can black beans, rinsed and drained
2 Tbl mild salsa
1 can
Red Gold tomatoes with roasted garlic
2 cups
Birdseye Baby Gold frozen Corn
1 cup cottage cheese or Queso
1/2 tsp parsley
1/4 tsp garlic powder
4
Tortilla Land flour tortilla
1 cup
Sargento Mexican Cheese
Heat oil in a large skillet over medium heat. Add the onion and a bit of salt
and saute about 5 minutes until translucent. Add garlic, and bell pepper, saute
for about 5 minutes more. Add spices and cook,
stirring frequently until fragrant, about 2 minutes. Add black
beans, salsa and tomatoes. Simmer 1 hour. Take off heat and add corn.
Preheat over to 350 F degrees. Mix cottage cheese with parsley and garlic. Cook tortillas in a hot skillet. In a
greased casserole dish add half the corn-bean mixture, layer tortillas, top with the cottage cheese. Add another layer of tortilla. Add the rest of the corn-bean mixture. Bake for about 45
minutes. Sprinkle with the cheddar cheese. Bake until bubbly, about 15 minutes. Serve with lettuce, tomato, and avocado.
Contributor: Brenda Dawson
Bean Dip
1 lb ground turkey
1/2 cup onion, chopped
2 cloves garlic
1/2 t cumin
1/2 t oregano
1/2 t salt
1/4 t red pepper
1 T salsa
1 can re-fried beans
1 can (14oz) stewed tomatoes
Brown turkey and onions in oil, add spices. Stir and cook until turkey juice is absorbed. Add salsa, break up turkey until fine crumbs. Add beans and tomatoes.
Contributor: Brenda Dawson
Mexican Tomato Soup
1/2 white onion, diced
1/2 green bell pepper, diced
4 cremini mushrooms, diced
1 tsp oregano
1 tsp cumin
1/2 tsp paprika
2 small cloves of garlic or 1 medium clove
15 oz can tomatoes, blended
1 cup frozen corn
2 cups vegetable broth
Cook first seven ingredients in oil. Once softened add last three ingredients. Simmer for 20 minutes. Serve with cheese, lime, and tortilla chips.
Contributor: Rachael Hernandez
