Mexican Hero Sandwiches

Mexican Hero Sandwiches

Ingredients

4 crusty sandwich rolls, bolillos or taleras

15 oz can refried beans

46 thin red onion slices, seperated into rings

1 firm-ripe tomato, rinsed, cored and thinly sliced

1620 pieces pickled jalapeño chilies, drained and sliced

2 cups cabbage or iceberg lettuce, finely shredded

salt and pepper

1 firm-ripe avocado

salsa

optional fillings (see below)

Directions

Cut rolls in half horizontally. Pull out soft centers, making bread shells about 1/2 inch thick. Reserve soft bread for another use. Set rolls in a single layer on a 14- x 17-inch baking sheet. Broil rolls about 4 inches from heat, turning once, until lightly toasted on both sides, about 3 minutes total.

Meanwhile, scoop beans into a microwave-safe bowl; cover and heat in microwave at full power until hot, about 2 minutes. Stir at least once. Spread refried beans equally on cut sides of each roll section. In bottom section of each roll, tuck equal portions of the filling (see below), onion, tomato, chilies and cabbage. Sprinkle lightly with salt and pepper.

Cut avocado in half lengthwise, discard pit. Scoop avocado from peel and chop slightly before placing equal portions of avocado on cut sides of the roll tops and spread to cover. Sprinkle lightly with salt and pepper. Set tops, avocado down, on sandwich bases. Press down to secure filling.

FILLINGS:

Egg-chorizo filling: Chop 1/3 pound cooked or smoked chorizo or inguisa sausage. In a bowl, beat 8 large eggs to blend with 2 tablespoons water and 1/4 teaspoon salt. In a 10- to 12-inch nonstick frying pan over medium-high heat, stir chorizo until lightly browned, 3 to 4 minutes. Add egg mixture. Cook until eggs are softly set, about 2 minutes, add salt and pepper to taste.

Ham and cheese filling: Use 3/4 pound thinly sliced cooked ham and 1/4 pound sliced asadero or jack cheese.

Chicken filling: Use 3/4 pound cooked, seasoned chicken breast strips.

Cheese filling:Use 3/4 pound panela or fresh mozzarella cheese cut into 1/4 inch thick slices.

Mexican Black Bean & Spinach Pizza

Ingredients

10 oz Italian cheese-flavored thin pizza crust

15 oz can black beans, rinsed and drained

⅔ cup onion, chopped

1 tsp ground cumin

1 tsp chili powder

1 garlic clove, minced

½ cup bottled salsa

10 oz package frozen chopped spinach, thawed, drained and squeezed dry

2 tbsp chopped fresh cilantro

½ tsp hot sauce

2 oz reduced-fat sharp Cheddar cheese, shredded

½ cup Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees F.

Place pizza crust on a baking sheet, bake at 375 degrees for 5 minutes or until crisp.

Mash beans with a fork; combine beans with next 4 ingredients (beans through garlic) in medium bowl, stirring to combine. Spread bean mixture over crust, leaving a 1-inch border. Spoon salsa evenly over bean mixture; top with spinach and cilantro. Drizzle with hot sauce; sprinkle with cheeses. Bake at 375 degrees for 15 minutes or until crust is lightly browned.

Mexicali Chicken Chili

Ingredients

2 tsp vegetable oil

1 lb skinless, boneless chicken breast, cut into bite-sized pieces

1 cup onion, finely chopped

2 garlic cloves, minced

¾ cup celery, thinly sliced

3 cans low-fat chicken broth

2 saladette tomatoes, seeded and chopped in ¼” pieces

¼ cup fresh cilantro, chopped

1 tsp red pepper flakes

1 tsp ground cumin

¼ tsp salt

⅛ tsp pepper

15 oz cans Great Northwest beans (2), rinsed and drained

1 cup sour cream (optional)

1 cup grated cheese (optional)

Directions

Heat oil in a skillet over medium heat. Brown chicken pieces; remove from skillet and set aside. Saute onion till translucent; add garlic and cook one minute, stirring to prevent browning. Add celery and cook a further three minutes. Add chicken broth and bring to boil. Reduce heat and simmer for 25 minutes.

Rinse and drain beans. Remove 1/2 cup beans and mash with a fork or potato masher. Add saladette tomatoes, pepper flakes, cilantro, ground cumin, salt, pepper, Great Northern beans and bean paste. Bring chili to a boil and serve.

Mexibean Stroganoff

Ingredients

1 lb ground beef or ground turkey

1 medium onion, chopped

12 garlic cloves, chopped

15 oz cans light red kidney beans (2), rinsed and drained

10 ¾ oz cans tomato sauce (2)

15 oz can black beans, rinsed and drained

16 oz fat-free sour cream or fat-free yogurt

1 ¼ oz package taco seasoning

Directions

Brown ground beef, onion and garlic in large skillet. Drain excess fat. Add remaining ingredients. Mix well and simmer for 1/2 to 1 hour or until thick. Serve over rice and top with chopped green onion and shredded cheese.

Knife & Fork Breakfast Burrito

Ingredients

1 cup canned black beans, rinsed and drained

⅓ cup bottled chunky salsa

4 eggs, slightly beaten

2 tbsp milk

¼ tsp pepper

⅛ tsp salt

nonstick cooking spray or cooking oil

1 medium tomato, thinly sliced

½ cup crumbled queso fresco cheese or shredded Monterey Jack cheese

¼ cup dairy sour cream

4 tsp snipped fresh mint

Directions

In a small saucepan mash the beans slightly. Stir in the 1/3 cup salsa. Heat through over low heat. Cover and keep warm while making egg “tortillas”.

In a medium bowl combine eggs, milk, pepper and salt. Coat a 10-inch nonstick omelet pan (or skilled with flared sides) with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.

For each of the egg “tortillas” pour about 1/4 cup of the egg moisture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1 1/2 to 2 minutes or until lightly browned on bottom (do not turn).

Loosen edges of the egg “tortilla” with spatula; carefully slide out onto a serving plate, browned side down. On one half of the “tortilla” spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Keep warm while preparing remaining tortillas and burritos. Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired.

Jane’s Vegetarian Chili

Ingredients

1 tbsp olive oil

2 cups onion, chopped

3 garlic cloves, minced

4 cups water, divided

2 tbsp sugar

2 tbsp chili powder

2 tbsp Worcestershire sauce

14 ½ oz cans diced tomatoes (2), undrained

15 ½ oz can chickpeas, rinsed and drained

15 oz can black beans, rinsed and drained

16 oz can cannellini beans or other white beans, rinsed and drained

6 oz can tomato poaste

½ cup reduced-fat Cheddar cheese, shredded (optional)

Directions

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water and next 8 ingredients (through cannellini beans), stirring to combine.

Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat and simmer 5 minutes or until thoroughly heated. Ladle soup into bowls. Top with cheese if desired.

Idaho Tortilla Stack

Ingredients

15 oz can black beans, drained and rinsed

10 oz package frozen corn kernels, thawed

1 cup mild tomato salsa

8 oz can tomato sauce

6 oz pepper Jack cheese, coarsely grated

½ cup chopped fresh cilantro

2 scallions, thinly sliced

½ tsp ground cumin

4 flour tortillas (10″)

1 tbsp olive oil

Directions

Place oven rack in lower third of oven and preheat oven to 450 degrees.
Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.

Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.

Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere

Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.

Idaho Chili

Ingredients

3 cups cooked pinto or red beans

1 ½ lbs lean hamburger

8 oz can tomato sauce (3)

1 onion, chopped

1 garlic clove, chopped

3 tbsp chili powder

2 tsp ground cumin

1 tsp paprika

1 tsp thyme

1 tsp oregano

Directions

Sauté hamburger and chopped onion, drain. Add to beans with spices, garlic, and tomato sauce. Add salt and pepper to taste. Simmer one hour or until heated and flavors blend.

Idaho Chili Mac

Ingredients

12 oz ground beef

½ cup chopped onion

½ cup chopped bell pepper

4 garlic cloves, chopped

2 cups cooked elbow macaroni

16 oz can kidney beans, rinsed and drained

8 oz can whole kernel corn, drained

8 oz can tomato sauce

14 ½ oz can chopped tomatoes, undrained

1 tbsp chili powder

1 tsp ground cumin

salt and pepper, to taste

¾ cup shredded cheddar cheese for topping

Directions

Brown beef and drain, sauté garlic add onion and bell pepper and saute until softened. Drain off fat. Add remaining ingredients except cheese; stir well. Simmer 15 minutes, stirring occasionally. Spoon into serving bowls and top with shredded cheese.

Huevos Rancheros

Ingredients

10 oz can diced tomatoes and green chilies, undrained

10 oz can red enchilada sauce

⅓ cup chopped fresh cilantro

1 tbsp fresh lime juice

2 tbsp water

16 oz can pinto beans, rinsed and drained

cooking spray

4 large eggs

4 fat-free flour tortillas (8″)

1 cup crumbled queso fresco cheese

Directions

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at high 2 minutes, or until hot. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top with an egg. Spoon 1/2 cup sauce around egg; sprinkle each serving with 1/4 cup cheese.