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