background preloader

Mexican Vegetarian

Facebook Twitter

Grilled Green Tomato Tostadas with Black Beans, Avocado + Cilantro Recipe on Food52. Double Corn Cakes with Black Beans Recipe. Nutritional information Serves 4 30 minutes or fewer Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters.

Double Corn Cakes with Black Beans Recipe

Serve with your favorite salsa. 1 Tbs. olive oil 1 medium yellow onion, diced (1½ cups) 3 cloves garlic, minced (1 Tbs.) 1 jalapeño chile, seeded and diced (¼ cup) 1 Tbs. ground cumin 2 15-oz. cans no-salt-added black beans, rinsed and drained 1 15-oz. can diced tomatoes 1½ cups fresh or thawed frozen corn kernels, divided 1 Tbs. lime juice 1 18-oz. tube pre-cooked polenta 1 large egg, lightly beaten 1 | Heat oil in large skillet over medium-high heat. 2 | Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. 3 | Coat skillet with cooking spray, and heat over medium-high heat. Vegetarian Taco Recipes - Love and Lemons.

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce Recipe. Nutritional information Serves 8 This traditional Mexican dish was originally devised as a way to use stale corn tortillas.

Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce Recipe

Serve with margaritas in glasses rimmed with chipotle salt. 1 small white onion, cut into 8 wedges 2 lb. Roma tomatoes, halved 3 large cloves garlic, peeled 6 corn tortillas, cut into 1-inch-wide strips 2 Tbs. canola oil 3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved 1 15-oz. can black beans, rinsed and drained 2 cups frozen corn, thawed 1 small red onion, diced (1 cup) 1 ½ cups crumbled queso cotija or shredded Monterey Jack cheese ½ cup low-fat sour cream 1 Tbs. lime juice. Stuffed peppers w/ green salsa. Back before there were a (seemingly) endless number of food blogs on the internet, there were a few I followed pretty religiously. 101 Cookbooks, Sprouted Kitchen, Seven Spoons, and one of my all time favorites: Kimberly Hasselbrink’s The Year in Food.

stuffed peppers w/ green salsa

I was new to the idea of blogs, but suddenly I spent all my time at the office procrastinating instead of working. What I was going to make that night for dinner became far more important to me that any client project I had on my plate. I was drawn to these blogs not because I needed to get dinner on the table in 30 minutes – I was enamored with their images and how they made me want to try new foods.

Instead of going to the store with a recipe (which never really worked for me anyway), I began going to the market to see what looked good that day. I learned to pick up a new vegetable because it was pretty and figure out what to make with it later. It’s (of course) beautiful and full of so many creative, inspiring, seasonal ideas. Notes. Black Bean and Guac Burrito. I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer.

I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. The first was Gallo Pinto - a traditional rice and bean dish for breakfast. Today’s post does not involve traditional Costa Rican food but instead burritos- my favorite meal from the cafe good vibrations. This is where I discovered my love for burritos. Rice (check!) Beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples!

Black Bean & Toasted Corn Tacos Recipe. Nutritional information Makes 4 tacos 30 minutes or fewer Surprise!

Black Bean & Toasted Corn Tacos Recipe

These brown-bag-friendly tacos are just as good chilled as they are served hot. 1 cup cooked black beans ½ cup prepared salsa 2 cloves garlic, minced (2 tsp.) 2 ½ tsp. ground cumin, divided 1 cup frozen corn kernels, thawed ¼ tsp. ground black pepper 4 6-inch corn tortillas 12 baby spinach leaves ½ cup jarred roasted red pepper strips ¼ cup coarsely chopped cilantro 2 small green onions, finely chopped (¼ cup) ¼ cup crumbled cotija or feta cheese, optional.

Tex Mex Spaghetti Squash with Black Bean Guacamole. Eric and I have been quite obsessed with HGTV and DIY Network for some time now.

Tex Mex Spaghetti Squash with Black Bean Guacamole

We know all the shows. All the hosts. Bryan Baeumler fan girl/boy right here! We can recite all the annoying commercials by heart (ugh). We watch repeated episodes multiple times to the point where we could recognize the homeowners on the street. The point of this story, however, is that the DIY shows are brainwashing me. Proof? I hate to be a dream crusher, so I’m entertaining this idea. Baked Chiles Rellenos with Smoky Tomato Sauce Recipe. Nutritional information Serves 6 Traditional chiles rellenos are dipped in a light egg batter and fried.

Baked Chiles Rellenos with Smoky Tomato Sauce Recipe

Here, we keep the same crisp outside but take away extra fat and calories by baking the stuffed, breaded chiles.