Mexican Vegetarian Recipes
From the Kitchen of
Lawrence Wheeler

     4    Corn tortillas                  1/2 c  Cubed eggplant
    1/2 c  Salsa sauce                 1/4 c  Grated zucchini
      1 ts Olive oil                        1 tb Sherry, optional
    1/3 c  Thinly sliced onions      1/4 cn Diced green chilies
      1    Garlic clove, sliced          2 tb Minced cilantro
 

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned.

      2 tb Oil                                 8 oz (2cups) shredded Montery
    3/4 c  Chopped green bell pepper                Jack cheese
    3/4 c  Chopped red bell pepper     8 oz (2cups) shredded cheddar
    1/2 c  Chopped onion                            Cheese
    1/2 c  Picante sauce                        Green bell pepper rings
     16 oz Green Giant Valley Combo's     Red bell pepper rings
           Frozen Broccoli Supreme            ipped pitted olives
      8    (8-inch) flour tortillas                 Picante sauce
     16 cn Refried beans                         Sour cream
 

To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!

      2 c  Sharp cheddar cheese                2 tb Dried oregano
      2 c  Shredded swiss or white              2 ts Ground cumin
             Cheddar cheese                          1 cn Whole kernel corn, 
    2/3 c  Chopped black olives                  8 oz. green chilies,
    2/3 c  Chopped pine nuts                        Chopped
      2    Onions, chopped                         2 ts Olive oil
      8 cl Garlic                         
 

      4 oz Green Beans; Whole         1/2 c  Peppers; ***
      3 ea Celery; Stalks, *               1/2 c  Coarse Salt
      1 c  Carrots; 2 med, **              2 c  Cider Vinegar
       1 1/2 c  Cauliflowerets            2 c  Water
      1 c  Broccoli Flowerets             2 T  Black Peppercorns
      1 c  Pearl Onions                     1/4 t  Cloves; Ground
 

Makes about 10 cups of vegetable relish.

    1/4 c  Onion; Chopped, 1 Sm         20 oz Hominy; Drained, 1 cn
      2 tb Margarine Or Butter              2 tb Lime Juice
      2 tb Vegetable Oil                       1 tb Chile Powder
      3    Zucchini; Md., *                    1 ts Salt
      2 c  Tomatoes; Chopped,             1 ds Pepper
 

 
      6    Zucchini blossoms          1/2 ts Grated Parmesan cheese
    1/2 ts Butter or margarine        3    Thin avocado slices
      1    7-inch flour tortilla                 Salsa to taste
      3 tb Shredded Jack cheese           
 

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold tortilla over filling. Slide onto a plate and accompany with salsa.

(makes 6 servings)

2 c. shredded cheddar or monterey jack cheese (8 oz)
6 flour tortillas (8-10 inches across)
1 small tomato, seeded and chopped (1/2 c.)
4 medium green onions, chopped (1/4 c.)
2 T. canned chopped green chilies
chopped fresh cilantro, if desired

Heat over to 350. Spread 1/3 cup of the cheese evenly over half of each tortilla. Sprinkle tomato, onions, chilies and cilantro over cheese.
Fold tortillas over filling. Sprinkle with cilantro. Place on ungreased cookie sheet.
Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.

1 serving: 290 calories (145 calories from fat); 16 g fat (9 g saturated); 40 mg cholesterol; 470 mg sodium; 26 g carbohydrate (2 g dietary fiber); 13 g protein.

      2 tb Oil                                 8 oz (2cups) shredded Montery
    3/4 c  Chopped green bell pepper                Jack cheese
    3/4 c  Chopped red bell pepper     8 oz (2cups) shredded cheddar
    1/2 c  Chopped onion                            Cheese
    1/2 c  Picante sauce                        Green bell pepper rings
     16 oz Green Giant Valley Combo's     Red bell pepper rings
           Frozen Broccoli Supreme            ipped pitted olives
      8    (8-inch) flour tortillas                 Picante sauce
     16 cn Refried beans                         Sour cream
 

Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges.

To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!

1 1/2 cups brown lentils
4 cups cold water
1 bay leaf
1 fresh oregano or marjoram sprig (or 1 t. dry)

1 head of garlic
24 ounces canned tomatoes with juice
1/2 cup water
1 red onion, diced
1 teaspoon cumin seed, toasted and ground *
1/2 teaspoon dried oregano, toasted *
1 small carrot, diced
1 small red or yellow bell pepper, diced 3 new potatoes, preferably roasted, cut in eights
Chili powder to taste
1/2 teaspoon Chipotle Chili puree **
1 Tablespoon chopped cilantro (optional)

Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring the water to a boil, then turn down to a simmer. Cook for 15 to 20 minutes, or until the lentils are tender. Remove the bay leaf.

While the lentils are cooking, preheat the oven to 350 F. Put the head of garlic on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside.

Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, the cumin and oregano. Cook until soft. Add the carrot and red pepper and cook until tender. Add chili puree, the potatoes, and the tomato-garlic puree and cook for 10 minutes at medium-low heat.

Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chili powder. Just before serving, sprinkle the cilantro on top (if desired).

Notes: * Toasting herbs and spices: Use a small and heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary.

** Chipotle chilies are jalapenos that have been smoked and dried. They are pretty hard to find dry (Epicurean Specialty, WestWorks, Inc, San Francisco, CA 94121 is one company that sells them. They also sell other dried things like mushrooms, chives, etc.), but most Mexican groceries carry cans of the chilies packed in sauce. Puree a whole can and store the puree in the refrigerator. They keep forever.

2 onion -- sliced
1 red pepper -- cut in strips
1 green pepper -- cut in strips
2 cloves garlic -- minced
1 1/2 cups vegetable broth
1 teaspoon cumin
1 tablespoon fresh oregano or 1 tsp dried
1/2 teaspoon fennel seed
1/4 teaspoon red pepper flakes
2 red potatoes -- diced
1 sweet potato -- diced
2 cups green beans -- cut into 1-inch leng
1 zucchini -- sliced
1 yellow squash -- sliced
1 can chickpeas or 2 cups cooked -- undrained
2 ears corn cut in 1" pieces or 1 c kernels
2 tablespoons lime juice
1/2 cup cilantro -- chopped

Bring the onion, red and green peppers, garlic and 1/2 cup broth to a boil in a large pot and simmer 5 minutes. Stir in the spices, red potatoe and sweet potato; cover and simmer 10 minutes, adding more broth if needed. Add the beans; cook 5 minutes more. Stir in the remaining broth and bring to a boil. Add the zucchini and yellow squash, chick peas, corn and lime juice. Reduce the heat and simmer 5 minutes, or until all the vegetables are tender. Garnish with cilantro or parsley. Makes 10 to 12 servings.

1 1/3 c water
1/2 cup dry lentils
1/4 tsp salt
10 flour tortillas
non-stick cooking spray
2 medium carrots, thinly sliced
1 1/2 tsp chili powder
1 medium zucchini, quartered lengthwise and sliced
one 14 1/2 oz can chunky chili style stewed tomatoes or Mexican style stewed tomatoes, cut up
OPTIONAL: 1 jar of Guiltless Gourmet Cheddar con Queso (Mild)

Preheat oven to 350 F. In a medium saucepan combine water, lentils and salt. Bring to a boil, reduce heat. Cover and simmer for 15 to 20 minutes or until tender. Drain, rinse with cold water. Set aside.

Wrap tortillas in foil. Heat in a 350 F oven until warm (10 mins).

Spray a 2 qt rectangular baking dish with non-stick cooking spray. In a large skillet, stir-fry the carrots and chili powder in some water for 2 minutes. Add zucchini and stir-fry intil tender. Remove from heat. Stir in lentils and half of the stewed tomatoes. Stir in half of the Cheddar con Queso (if desired - makes the recipe lacto).

Spoon veg mixture over the tortillas, roll up and place seam side down in the baking dish. Cover with foil.

Bake in a 350 F oven for 8 minutes. Remove foil, bake for 7 to 12 minutes or until heated through and tortillas are crisp.

In a small saucepan heat the remaining undrained tomatoes, spoon over enchiladas. Top with remaining Cheddar con Queso. Bake for one more minute until hot. Serves 4 to 6.

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