South of the Border - Show #406

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Easy Burrito Bake

Makes 2 servings  

 

2 8- to 11-inch whole-grain tortillas

1 to 1¼  cups cooked pinto beans (depending on the size of your tortillas) (drained and rinsed if canned)

1/2 cup prepared salsa, plus more as needed

1/4 cup shredded vegan cheese (optional)

4 cups well packed mixed spring greens

Preheat the oven to 400 degrees F. Line an 11 x 17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang on the two lengthwise sides of the dish.

Put a tortilla on a large dinner plate. On one side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half of the vegan cheese, and one-third of the greens. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking dish. Repeat with the remaining tortilla.

Bring the sides of the parchment paper over the burritos, fold it over, and seal tightly. (This will keep the burritos from drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove from oven and let stand 5 minutes before unwrapping the parchment.

To serve, place a burrito on a colorful plate and top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of  Vegan “Sour Cream” and serve the remaining greens on the side.

Vegan “Sour Cream”

Makes 6 to 8 servings  

16 ounces soft silken or regular tofu, drained

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon sea salt

Put the tofu, lemon juice, and sea salt in a blender and process until smooth. Taste and add additional lemon juice and sea salt, if desired. Chill 1 hour and serve.


 

 

Lively Lime Tortilla Chips

Makes 3 to 4 servings  

4 teaspoons freshly squeezed lime juice

4 whole-grain tortillas (spicy variety works best; see note)

Coarse sea salt, to taste

Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.

Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.

On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.

Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.

Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.


 

 

Chocolate Rice Pudding

Makes 4 servings  

PUDDING

1 cup short-grain brown rice

2 cups nondairy chocolate milk, plus more as needed (see variation below)

1 cup filtered or spring water, plus more as needed

1/4 cup brown sugar, maple sugar or your preferred dry sweetener

1/2 teaspoon ground cinnamon

2 heaping tablespoons raisins

TOPPING (Optional)

2 tablespoons chopped pistachio nuts or walnuts

Put the brown rice, nondairy chocolate milk, water, sugar, cinnamon, and raisins in a medium sauce pan. Stir to combine.

 

Cover and bring to a boil over medium heat. Decrease the heat to medium-low and cook for 55 minutes to 1 hour, or until the rice is tender and most of the liquid has been absorbed. Check and stir every 20 minutes or so, adding more water or nondairy milk , 2 tablespoons at a time, if pudding becomes dry.

Cover and remove from the heat. Let the pudding stand for 20 minutes. Spoon the pudding into 4 dessert dishes. Serve warm or refrigerate for 4 to 6 hours and served cold.

Vanilla Rice Pudding (variation): Substitute vanilla flavored nondairy milk for the nondairy chocolate milk.