Tag Archives: Jalapeno pepper

Tri-Colored Couscous Salad

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INGREDIENTS:
1 cup tri-colored couscous
2 tablespoons of Bragg’s Apple Cider Vinegar
1 teaspoon Bragg’s Liquid Aminos
1/2 a cucumber, quartered
1/2 cup red onion, chopped
2 Roma tomatoes, diced
1 Jalapeno pepper, chopped
1/2 cup cilantro

DIRECTIONS:
In a bowl pour apple cider vinegar and liquid aminos. Add cucumber and let stand for 15 minutes. Boil 1 cup of water (or veggie broth) and add to couscous, let stand for about 10 minutes. Combine the red onion, tomatoes, Jalapeno pepper and cilantro in the bowl and mix. Pour in couscous and combine. If you want to spice it up, I recommend Sriracha Hot Sauce. Serve and enjoy.

Potato Enchiladas

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INGREDIENTS
4 medium-large firm potatoes, peeled and diced
1 can pinto or black beans, drained and rinsed
1 onion, chopped
1-2 cloves fresh garlic, minced
1 1/3 cup vegetable broth
1-2 jalapenos, seeded and minced
2 tablespoon chili powder
freshly ground pepper
1 1/2 cup fresh spinach, thinly sliced
½ cup grated soy cheddar cheese (optional)
8 fat free flour tortillas
2 ½ cups enchilada sauce

DIRECTIONS
Preheat oven to 350 degrees. Cook potatoes in water to cover until almost tender, about 5 to 7 minutes. Drain and set aside.

Place the onions and garlic in about ¼ cup of the broth in a large non-stick frying pan. Cook, stirring frequently until onion softens slightly. Add jalapenos and another ¼ cup of the broth. Cook for an additional minute. Add potatoes, mix well and continue to cook and stir. Add the remaining broth, the chili powder and several twists of freshly ground pepper. Cook and stir for another minute. Add the spinach and soy cheese. Mix well. Remove from heat and set aside.

Place ½ cup of the enchilada sauce in the bottom of a lightly oiled baking dish. (To lightly oil a baking dish, place a small amount of oil on a paper towel and rub over the bottom of your baking dish.) Note: I omitted the oil altogether, as the enchilada sauce on the bottom of the baking pan was fine.

Take 1 tortilla at a time and spread a line of about ¼ cup of potato mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Repeat until all filling is used. Pour remaining sauce over the tortillas. Cover and bake for 30 minutes.

Serve with extra enchilada sauce on the side or with some fresh salsa.

SOURCE: The McDougall Newsletter November 2003

Mexican Casserole

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Ingredients:Mexican Casserole
1 cup chopped onion
1 zucchini, chopped
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) or 2 potatoes, chopped
16 corn tortillas (mixed and pressed my own)
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 Tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 Tablespoons minced fresh cilantro
1 cup (8 ounces) vegan shredded cheddar cheese (optional)
2 Tablespoons chopped green onions
1 can black olives, chopped (optional)
3 cups enchilada sauce

Directions:
Pre-heat the oven to 375 degrees.

Heat skillet over medium heat. Add diced onion, garlic and jalapeño pepper and saute for 5 minutes. Stir in black pepper, cumin, chili powder and fat-free crumbles. Cook until it’s heated thoroughly.

In a 9 x 13 Pyrex pan layer the bottom with enchilada sauce and cover with tortillas. Spoon in the meat-less (or potato) mixture and spread evenly over the tortillas.

Heat your skillet and add the beans and mash, stirring constantly. Stir in the lime juice. Combine the tomato, zucchini and cilantro and stir until mixed. Layer the beans over the meat-less mixture evenly. Top off the casserole with another layer of tortillas and cover with enchilada sauce. Bake for 15 minutes. Remove and let cool, top with green onions and olives (optional).

SERVING SIZE: 12 servings

NUTRITIONAL FACTS:
Calories……….192
Total Fat……..1 g
Cholesterol….0 mg
Sodium…………247 mg
Potassium……383 mg
Total Carbs….40 mg
Protein………….6 g

NOTES:

Source: Cooking Light

Notes: I have also made this as a two layer casserole, with a layer of corn tortillas and enchilada sauce between thee meatless mixture (or potato mixture) and the bean mixture. Either way, it comes out good and filling.

Pico de gallo

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Ingredients
4 Roma tomatoes, chopped
1/2 onion, chopped (or red onion)
1 Jalapeno pepper, diced
1 Tbsp. garlic, minced
1/2 Cup cilantro
1 Tbsp. lime juice
Cumin, pinch

Directions
Combine all the ingredients in a bowl, stir, cover and refrigerator for 30 minutes.

Notes
This came from book, The Joy of Cooking and is a wonderful and simple Pico de gallo recipe you can use as a condiment on top of tacos or as a complement to tortilla chips. If you want to jazz it up a bit think about adding some avocados and queso fresco. I have also tossed in some smoked chipotle chili powder to add a bit more kick to it. You could also add more or hotter chilies if desired. You really cannot go wrong with this recipe.