Vegan Enchiladas

Ingredients (use vegan versions):


* Meat Substitute (I prefer Harvest Direct's Protean)
* 1/2 cup rice
* 1 can vegetarian refried beans (normal or black beans)
* 10 tortillas
* 1 packet of vegan taco seasoning
* 1 can enchillada sauce
* taco sauce
* crushed tortilla or nacho chips



Directions:



1. Prepare meat substite according to directions.


2. Add rice and taco seasoning and follow directions on seasoning for preparation.


3. Spread beans on tortilla.


4. Spoon rice and meat substitute mixture down center of tortilla.


5. Drizzle taco sauce onto mixture.


6. Roll tortilla and place in greased casserole dish.


7. Repeat 3-6 until ingrediants run out or casserole dish is full.


8. Cover rolled tortillas with enchillada sauce and sprinkle with crushed chips.


9. Cook for 20 minutes at 375 degrees or until hot. If using microwavable dish,
enchilladas can be cooked in microwave as well.


Use mild or hot seasoning, and sauces as taste desire. If no meat substitute is
available, increase the amounts of rice and beans in recipe to suit taste.
No nutritional information available.


Serves: 3-5


Preparation time: 20 minutes

Nachos

Ingredients

* Tortilla chips - extra thick - 1 14-oz bag
* Refried beans - 2-3 cups
* Cheddar Cheese - 1/2 lb, grated, about 3 cups
* Pickled jalapeno peppers - 4 peppers, sliced

* Salsa
* Guacamole
* Sour cream
* Cilantro, chopped

Method

1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.

2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.

Serves 8. What is pictured above is a half-recipe.

Super Nachos

1 pound lean ground beef
2 teaspoons chili powder
2 teaspoons cumin
Pinch of salt
1 small can refried beans or bean dip
1 10 or 12-ounce bag corn tortilla chips
1 1/4 pounds Monterey Jack or Mozzarella cheese, grated
1 large onion, chopped
2 tomatoes, chopped
1 6-ounce can black olives, chopped

Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.

Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.

Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering.

Microwave on high until heated through, about 10 minutes, or bake at 375° for 20-30 minutes. Serve warm with sour cream and Guacamole Dip, if desired.

Chicken Fajitas Recipe

Ingredients:

* 2 tablespoons canola oil
* 3 boneless chicken breast halves, cut in thin strips
* 1 medium onion, cut in wedges
* 2 cloves garlic
* 4 mild green or red chile peppers, seeded and sliced
* 1 sweet red bell pepper, seeded and cut in strips
* 1 green bell pepper, seeded/cut in strips
* 1 zucchini, trimmed, cut in strips
* 8 flour tortilla, warmed
* 1/2 cup sour cream
* guacamole
* 1 bunch green onions, trimmed, sliced

Preparation:
Heat the oil in a heavy skillet; cook the chicken strips over high heat, stirring constantly, for 5 minutes, or until cooked. Drain and serve.

Add the onion, garlic and chile peppers to the oil in the pan and sauté over high heat for 2 minutes. Add the bell peppers and zucchini; cook over high heat for 4 minutes, or until the vegetables have begun to have a blackened look around the edges.

Return the chicken to the pan and heat until sizzling hot. Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes. Serve with hot cooked rice and refried beans, if desired.
Serves 4.