ISO: Light Meatless Mexican Dish

[jtoepfert100]

I've done a few searches here and on the CL home page and I'm not coming up with anything. I swear I saw a recipe once that was a meatless Mexican enchilada or burrito bake that had black beans, queso fresco and maybe spinach. I'm not sure. I know the black beans and queso fresco were there and I'm pretty sure it was light. I bought a hunkin' piece of queso fresco for what I thought was the described recipe that I can no longer find. Can anyone help? TIA.:)

[jem927]

Jen,

You should check the Veggie Weekend with Jack Bishop thread. It has several recipes for this type of thing, and they are very good.

Veggie Weekend (http://community.cookinglight.com/showthread.php?s=&threadid=62981)

If the link doesn't work, just go down the list from today as more has been added.

Good luck with it!

Jamie

[Terrytx]

Here is one that we really liked-


* Exported from MasterCook *

Chiles Rellenos Gratin

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 poblano chiles
cooking spray
1 cup finrly chopped red bell pepper
1 1/2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
3/4 cup (3 ounces) crumbled queso fresco, divided
2 tablespoons chopped fresh cilantro
1 teaspoon salt, divided
1/4 teaspoon ground red pepper, divided
1 (15 ounce) can black beans, drained and divided
2 tablespoons butter
1/2 teaspoon ground cumin
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
2 cups 2% low-fat milk
1 tablespoon fresh lime juice
1/2 cup dry breadcrumbs

Preheat broiler.

Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8
minutes or until blackened, turning after 4 minutes. Place in a zip-top
plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a
lengthwise slit in each chile; discard seeds, leaving stem intact.

Preheat oven to 350 degrees.

Heat a large nonstick skillet coated with cooking spray over medium heat.
Add bell peppr; cook 4 minutes, stirring frequently. Add corn, onions,
nuts, and garlic;
cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup
cheese, cilantro, 1/2 teaspoon salt, and 1/8 teaspoon ground red pepper.

Place half of beans in a bowl; mash with a fork. Add mashed beans and
whole beans to corn mixture. Spoon about 1/3 cup bean mixture into each
chile; fold sides of chile over filling. Arrange stuffed chiles in an
8-inch square baking dish coated with cooking spray; set aside.

Melt butter in a medium saucepan over medium-low heat; add 1/8 teaspoon
ground red pepper, cumin, and nutmeg, and stir with a whisk. Cook 30
seconds, stirring constantly. Gradually add flour and stir with a whisk;
cook 5 minutes, stirring constantly. Gradually add milk. Stir with a
whisk until blended.

Increase heat to medium. Cook milk mixture 8 minutes or until thick.
Remove from heat; stir in 1/2 teaspoon salt and lime juice. Pour milk
mixture over stuffed chiles.

Combine remaining 1/4 cup cheese and breadcrumbs; sprinkle over milk
mixture. Bake at 350 degrees for 20 minutes or until sauce is bubbly.

Preheat broiler.

Broil 1 minute or until top is golden brown.

Yield: 8 servings (serving size: 1 stuffed chile). 216 cal, 7.1g fat,
9.1g pro, 33.1g carb, 5.9g fiber, 16mg chol, 2.3mg iron, 574mg sod, 148mg
calc.

Source:
"Cooking Light-5/03"

[miami]

We like a wrap filled with black beans, frozen thawed corn, chopped green pepper, 2 T. chopped onion, dressed with salsa. Fill tortillas lined with lettuce. This is vegan, but you could add crumbled queso fresco too if you don't mind dairy. I got the recipe originally from kraftfoods.com so you can get exact proportions there.

[tuff2000]

Here are a few good meatless Mex-Tex style meals.

Bean-and-Cheese Chimichangas
From Southern Living


Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3 months.

1 (16-ounce) can refried beans
1 cup (4 ounces) shredded Monterey Jack cheese
1/3 cup medium salsa
1 tablespoon taco seasoning mix
1/2 (5-ounce) package yellow rice mix, cooked (optional)
5 (10-inch) flour tortillas
2 cups vegetable oil
Shredded lettuce
Toppings: salsa, Easy Guacamole, sour cream

Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.
Pour oil into a large skillet; heat to 325°. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove picks; arrange on lettuce. Serve with toppings and Hominy Ole, if desired.

Note: To serve 4 or 6, double all ingredients, and process as directed. To bake, place on a baking sheet, and coat both sides with cooking spray. Bake at 425º for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks.

Yield: 2 or 4 servings

NUTRITION PER SERVING
CALORIES 279(26% from fat); FAT 8.2g(sat 3.3g,mono 2.8g,poly 1.3g); PROTEIN 18.4g; CHOLESTEROL 44mg; CALCIUM 304mg; SODIUM 707mg; FIBER 3.9g; IRON 3.2mg; CARBOHYDRATE 35.5g

Southern Living, JANUARY 2001


Turkey-Poblano Tostadas

Serves 2; Prep time: 20 minutes; Total time: 1 hour


2 poblano chiles
2 (8-inch) flour tortillas
1/2 teaspoon olive oil
1 1/2 cups shredded leftover turkey
1 cup grated white cheddar cheese
1/2 small red onion, thinly sliced
Coarse salt and ground pepper
Cranberry relish or prepared salsa

1. Heat broiler, with rack 4 inches from heat. Cut stems from chiles; place on a baking sheet. Broil, turning occasionally, until charred all over, about 20 minutes. Transfer to a bowl; cover with plastic wrap, and steam 20 minutes. With a paper towel, rub off chile skins; pull out seeds, and discard. Thinly slice chiles; set aside.

2. Brush each side of tortillas with oil, and place on baking sheet. Broil until golden, 3 to 5 minutes.

3. Turn tortillas over. Dividing ingredients evenly, layer with chiles, turkey, cheese, and onion. Season with salt and pepper.

4. Broil until cheese is golden, about 5 minutes. Serve with leftover cranberry relish or prepared salsa

Tortilla and Black-Bean Pie

Serves 6; Prep time: 25 minutes; Total time: 1 hour
Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeño chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)

1. Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

2. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

3. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

4. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Per serving: 448 calories; 18.5 grams fat; 20.3 grams protein; 51.8 grams carbohydrates; 7.1 grams fiber

Note: To trim a tortilla: Center the bottom of the springform pan on top of a tortilla. Trace around it with a paring knife. Remove excess

[granolagirl]

Tex-Mex Lasagna

Use different salsa to vary the flavor of this lasagna. Make it smoky with chipotle salsa, or spice it up with the hot stuff.

3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions

Preheat oven to 450°.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Yield: 4 servings

NUTRITION PER SERVING
CALORIES 415 (29% from fat); FAT 13.3g (sat 6.1g, mono 3.8g, poly 0.9g); PROTEIN 27.2g; CARB 55.2g; FIBER 10.4g; CHOL 41mg; IRON 3.9mg; SODIUM 970mg; CALC 518mg;

[Laurielee]

this is really good, you could suuse the queso fresco cheese instead of monteray jack

Laurie

Black Bean Burrito Bake Published: Cooking Light- 03/10/03

INGREDIENTS
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.

3. Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.

4. Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until thoroughly heated.

YIELD: 4 servings (serving size: 1 burrito)

NUTRITIONAL INFO
CALORIES 365 (29 percent from fat); FAT 11.7g (sat 5.8g, mono 2.8g, poly 0.8g); PROTEIN 15.7g; CARB 55.3g; FIBER 7.2g; CHOL 28mg; IRON 3.5mg; SODIUM 893mg; CALC 311mg

[jtoepfert100]

Laurielee - I saw this recipe and didn't even think of using queso instead of Monterey Jack. Would I try and shred it or crumble it?

I would LOVE to make the poblano recipe posted by TerryTX but the poblanos look terrible in the stores right now. I do have that recipe on the to try list for this month.

My DH wants Mexican tonight but with working and still having to vote, I'm not going to have a lot of time. I'm debating between the Black Bean Burrito Bake, the White Bean Enchiladas or the Roasted Chicken Chimichangas (but only if I get home in time to get some chicken thawed, cooked and shredded). Any strong opinions about these? I think the recipe I was originally thinking of must have been a hybrid of several recipes I've seen.

[Laurielee]

Jen, just crumble the fresco, the burrito bake goes together in a matter of minutes.

laurie