Hey guys! It's the last week of school!! (Don't ask me how that happened..)
Five measly days left and we can
finally catch up on sleep, our social lives, and most importantly our eating patterns!!
Yesterday we celebrated Cinco de Mayo -- the day the Mexicans defeated the French at the Battle of Puebla. Read more about the history
here.
Authentic Mexican cuisine has so much to offer our taste buds, but you can also enjoy all the flavors of Mexico and stay healthy too!
Below are a few recipes you can try out at any time of year. Since it's the end of finals week and summer is just around the corner, why not start celebrating now?
Salud!
Veggie Enchiladas
Yield: 12 enchiladas
Ingredients:
For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
½-¾ cup water
Salt and pepper
For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
1½ cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco or feta cheese (or vegan cheese shreds!)
½ cup minced fresh cilantro
¼ cup drained chopped canned green chiles
Salt and pepper
For assembly:
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
Lime wedges, for serving
Directions:
To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (This makes more sauce than you will need for the enchiladas. The extra can be frozen for later use or passed with the enchiladas for serving.)
Preheat the oven to 450˚ F.
Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.
Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.
To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas.
Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.
Black Bean & Corn Salsa
from Peta.org
1 14-oz. can black beans, rinsed and drained
1 14-oz. can corn kernels
1 14-oz. can diced tomatoes, drained
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1/4 cup cilantro, chopped
1 Tbsp. minced garlic
Juice of 1 lime
2 Tbsp. vegetable or olive oil
1 1/2 tsp. ground cumin
2 tsp. hot sauce
Salt and pepper, to taste
Combine all the ingredients, except the salt and pepper, in a bowl. Season with salt and pepper to taste.
Vegan Pineapple Empanadas
Ingredients:
2 cups unbleached white flour
2 tablespoons evaporated cane sweetener
2 teaspoons sea salt
2 teaspoons baking powder
1/3 cup (non-hydrogenated) vegetable shortening
1/2 cup water
1 jar pineapple preserves
agave nectar
Directions:
In a large bowl, mix flour, sweetener, salt, and baking powder. Add shortening and use fingers to mix thoroughly. Add water and knead together. Cover dough and place in refrigerator for about 5-10 minutes.
Pre-heat oven to 350 degrees.
Roll out dough on a large floured surface and cut circles about 3 and 1/2 inches in diameter (roughly 12 circles). Place filling in the center of each circle and lightly dab the edges with agave nectar. Seal edges together with a fork.
Line a baking sheet with parchment paper and bake for 15 minutes. Remove sheet from oven and glaze empanadas with agave nectar. Set sheet back in oven and broil empanadas until they are golden brown.
Yum...what are your favorite meatless Mexican dishes?
PS Good luck with finals everyone!
Here is the final yoga schedule of the semester:
