iris@sequoia.execu.com (Iris Strey) (01/17/91)
I recently had a delicious Mexican/Southwestern vegetarian dish at
a local restaurant. Last night I duplicated it for my family. I
guess you could call it "Mexican vegetarian stack". Here are the
layers, starting with the bottom:
1) warmed flour (or whole wheat) tortilla (Note:
I warm tortillas by wrapping them in a
clean wet dish towel and zapping them a
few seconds in the microwave)
2) generous serving of heated brown rice
3) large scoop of black beans
4) sauteed green peppers and onions
5) handful of Monterrey Jack cheese
6) spoon full of warmed chili sauce (see recipe below)
7) another warmed tortilla
8) small amount of cheese
9) generous serving of chili sauce
I zapped each plate for about 15 seconds before I
served it. But the ingredients were hot, so if I had
pre-warmed my plates, I think I would have skipped the
zapping.
The chili sauce was the really tasty part. I considered using
canned enchilada sauce, but then decided to try. It turned out
pretty good.
CHILI SAUCE
2 generous tsp. corn starch
1 can tomatoes
1 T oil or butter
1/4 t. salt
water
2 T. chili powder (red - I used Gebhardt's)
1 t. sugar
1/2 t. paprika
1/2 t. garlic powder
1/2 t. cumin (heaping)
1/4 t. red pepper (use more if you want it hotter!)
Drain canned tomatoes, saving the liquid. Add water to the
liquid to make 2 C. Chop tomatoes.
In sauce pan, mix corn starch and 1 C. liquid. Turn burner to
HIGH. Stir, get rid of starch clumps. Add other ingredients.
After mixture begins to boil, cut heat to SIMMER. Let thicken.
Iris Strey