Monday, October 29, 2012

Mexican Food, Two Ways

Call me a snob, but the best Mexican food is in Texas. I've traveled around the country, but nowhere do I enjoy eating Mexican food as much as the places in Texas. We call it Tex Mex - a blend of Mexican food with a dash of Texas cuisine.

So when I come across a recipe that uses the word *burrito* or *taco*, naturally I expect it will be something similar to what I find locally. It usually turns out to be anything but. However, that doesn't stop me from trying those recipes. That's what happened here.

Mexican Food, Two Ways

One can pinto beans, drained
One can black beans, drained
One can garbanzo beans, drained
Olive oil
One onion, chopped
5 cloves garlic, diced
One jalapeno pepper, seeded and minced
2 carrots, diced
One green bell pepper, chopped
One zucchini, chopped
2 t. oregano
1/2 c. salsa
1 t. cumin
1 t. chili powder
One can of diced tomatoes, drained
1 c. fresh or frozen corn kernels
1/2 c. cilantro, chopped
Flour tortillas
Phyllo dough sheets
Daiya shreds - I used both cheddar and pepperjack

In a skillet with the olive oil, saute the onion, garlic, jalapeno, carrots, and bell pepper until tender. Add the zucchini and oregano until heated through. Mix in the beans, salsa, cumin, chili powder, tomatoes, corn and cilantro.

Here comes the two ways. Add a spoonful of the bean mixture with a sprinkle of the cheese to:

- the middle of a flour tortilla. Fold it like an envelope, sides first, then top and bottom. Place seam side down in a casserole dish. Pour over some extra salsa.

- lay a sheet of phyllo on a flat surface and brush with olive oil. Add a second sheet and brush with olive oil. Add a third sheet on top of the first two sheets and once again brush with olive oil. Place the bean mixture and cheese in the corner of the three sheets and fold up in a triangle. Place triangles in a separate casserole dish.

Bake at 400 for 15 minutes, until nicely browned. Serve the burritos with some vegan sour cream and the phyllo triangles as is.

No, I did not make these on the same day. When I made the bean mixture I had some left over after using the entire package of flour tortillas. The next day I pulled out the phyllo to make a version of an empanada.

Both are tasty, but my family said they preferred the phyllo empanadas to the burritos. Try it both ways and see which way you like it best.

No, this does not taste like the Mexican food I know, but it was good nonetheless.

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