Tofu Crumble and Black Bean Tortillas with Mexican Rice

Tortillas (from Kids Can Cook – Vegetarian Recipes by Suzanne Havala)

  • Measure into a bowl and stir with a large spoon 2 cups flour, ½ teaspoon salt, 1 cup water
  • Put a little oil on your hands and knead the dough a couple of times. Cover the bowl and let sit for 15 minutes
  • Lightly flour a rolling pin and pastry mat or wooden board. Shape the dough into 6 small balls and flatten out each on the board. Flatten in many directions so the tortilla stay round.
  • Heat a skillet and fry each tortilla for about 30 seconds on each side until just starting to turn brown
  • Brush one side of the tortilla with melted butter and stack them up until ready to use

Mexican Rice (from http://allrecipes.com/recipe/mexican-rice-ii/)

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 cups chicken broth

Directions:

  • Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  • Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Tofu Crumble and Black Bean Tortillas

Ingredients

  • Tofu crumble
  • Tortilla for the recipe above
  • 2 cans black beans
  • 1 cup shredded pepper back cheese
  • Sour cream and salsa (optional)

Directions:

  • Make the tofu crumble from the tofu enchilada recipe.
  • Heat 2 cans of black beans in a pan, mix in some of the taco seasoning from the tofu enchilada recipe or other spicy blend.
  • Lay out a tortilla and top with the tofu crumble, a large spoonful of black beans, some shredded pepper jack cheese
  • You can either fold the tortilla over to make a burrito or eat it open-faced
  • Top with sour cream and/or salsa

This is a very tasty recipe. It was very fun to make; but be careful – the flour is very messy. But be sure to use plenty of flour or the dough will stick to everything.

By Moose

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