Baked Vegetarian Taquitos

A taquito meaning a small roll or a rolled taco in Spanish refers to the Mexican dish of a rolled tortilla with a meat or cheese filling that is crisp fried. The dish is called as 'flauta' meaning flute in Spanish when they are larger in size than taquitos. Commonly corn tortillas are used to make taquitos and are typically topped with sour cream, guacamole, salsa and crumbled queso fresco, the Mexican cheese. I went with a bean-veggie filling and baked them for a guilt free version. These taquitos make a great, filling snack. 

Ingredients:
2 tbsp. olive oil
1 big onion, finely minced
3/4 cup grated carrot
3/4 cup cooked black beans
2 cups chopped spinach
1 tbsp. taco seasoning
Salt to taste
1 cup shredded Mexican blend cheese / Cheddar cheese
Tortillas (I used 8 inch whole wheat ones.)

Method:
* Heat oven to 450 deg F.
* Heat oil in a saute pan and add onion. Fry until it turns translucent. Add spinach and carrot and cook until done. Next add black beans, salt and taco seasoning and cook for a couple of minutes. Remove from heat and keep aside to cool a bit.
 
* Spoon a tbsp. of filling onto the center of each tortilla and top with cheese. (I actually wanted the taquitos to be filling and added more stuffing, ending up with chubby taquitos.)
* Roll the tortilla tightly around the filling.
 
* Place the tortillas, seam side down on the baking sheet.
 
* Spray or brush with oil and bake for about 10 minutes or until the bottom is golden brown. Flip and bake for another five minutes.
* Serve immediately when they are warm and crispy.
* Refrigerate the left overs and heat them again in the oven at 350 deg F before serving.
This is my entry under "Tortilla based dishes" for BM #53. Check the blogging marathon page to see what my fellow marathoners are cooking today.

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Black Bean Quesadillas

 
A quesadilla pronounced 'qay-sah-dee-yah' is a corn or wheat tortilla with a savory filling containing cheese and other ingredients. Quesadillas originated in Mexico and the dish has evolved over the years due to the experiments resulting in variations. The common filling used is Oaxaca cheese and other ingredients like cooked vegetables and cooked meat can be added as well. A quesadilla is folded in half to form a half  moon shape and cooked on a griddle. Another version popular in U.S. is where the filling / cheese is sandwiched between two flour tortillas and cooked on both sides until cheese melts. Then quesadillas is cut into wedges and served. Quesadillas are often served with salsa, guacamole and chopped onion. 
I used a black bean, corn, cheddar cheese based filling for my quesadillas. It takes about 10 minutes to prepare this quick and filling quesadillas if the beans are ready. For a quick fix version, canned beans and store bought salsa can be used. The filling can be prepare ahead and can be refrigerated to prepare a quick, impromptu meal.

Ingredients:
2 cups cooked / canned black beans
1/2 cup frozen corn kernels
1/2 cup salsa + extra for serving
2 tsp. taco seasoning
1/4 cup minced cilantro
3/4 cup melting cheese of your choice (I used cheddar cheese.)
Salt to taste
Six 8" whole wheat tortillas
Oil to toast

Method:
* Rinse if using canned beans. Mash coarsely the beans if desired. Combine beans, corn, salsa, cilantro and taco seasoning in a bowl. Add salt if needed.
* Spread about 1/2 cup bean mixture on half of each tortilla. Sprinkle about 2 tbsp. cheese over the bean mixture. Fold the tortillas in half and gently press to flatten them.
* Heat 1/4 tsp. oil on a non stick skillet over medium heat. Add quesadilla and cook until it turns golden brown, flipping once. Repeat the steps with the remaining quesadillas.
* Serve the quesadillas warm with salsa.

This is my entry under "Tortilla based dishes" for BM #53. Check the blogging marathon page to see what my fellow marathoners are cooking today.

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Baleadas

I was attracted to this recipe since it was on the lines of a bean burrito. Baleadas come from Honduras and this healthy, filling meal is in fact that country's national food. It is one of the popular and original dishes of the region and is eaten as a breakfast, lunch or a light snack. When kept to the basic version, this hearty meal has only 4 ingredients - wheat tortilla, refried beans, crema / fresh cream and crumbled cheese. Going by the recipes online, cooked red / black beans, fresh cream, thick wheat tortillas and crumbly dry version of queso fresco are the ones specifically used.  However there are other variations adding extra ingredients like a mixture of onion, tomato and bell peppers, hot sauce, plantain, avocado, scrambled eggs or meat.
I went with a recipe I saw on Kraft's website and they had substitutions with sour cream and feta cheese. Just going by the ingredients in a baleada, one can guess that it would be a substantial meal and I knew that my daughter would love it. I wasn't wrong and she liked it so much that she had it both for her lunch and dinner yesterday. If your palate is like mine and prefers spicy stuff, drizzle some sauce over it.
 
Ingredients:
8 -10 wheat tortillas
1 & 1/2 cups refried red / black beans
1/2 cup sour cream
4 oz crumbled feta cheese

Method:
* I made my own tortillas with a pliable dough made out of 2 cups wheat flour, 1/8 tsp. salt, 2 tbsp. oil, milk and water. If using store bought ones, just warm them before assembling.
* You can use the store bought refried beans but I chose to cook them from scratch. I pressure cooked the black beans and just  pulsed them coarsely in a food processor adding some salt. If you prefer, mash the cooked bans to mushy, add salt and fry the paste in 3 to 4 tsp. oil for a couple of minutes.
* Spoon the warm beans evenly on the tortillas and top with the remaining ingredients you have chosen to use. Fold the tortilla in half and serve immediately.

This is going to be a part of BM # 37 under the theme of "National Foods".

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Black Bean - Carrot Soup

Here is a creamy, fiber rich soup with a beautiful hue, somewhat representing the fall season around here. A pumpkin soup recipe that I saw on my local television channel is the inspiration behind this black bean - carrot soup.  Since there were no "pumpkin soup" takers at home, I started with replacing it by carrot but in the middle, deviated completely from the original recipe to create my own version for BM#9. :)

Ingredients:

1 Tbsp olive oil / butter

1 clove garlic

1 onion, finely minced

1 tomato, diced

1/2 cup cooked / canned black beans

1 big carrot / 2 small carrots - peeled and diced

2 cups vegetable broth

Salt and pepper to taste

(Optionally, chili powder & cumin powder can be added to the soup.)

Method:

In a stock pot, melt the butter or add olive oil. Saute onions and garlic until they are translucent. Then add tomatoes, carrot, beans, vegetable broth, salt and pepper. Simmer on low heat until the vegetables are tender. 

This soup can be served as is or puree the whole mixture and serve. Garnish with croutons if desired.

This is going to be my entry for Susan's MLLA, 40th edition hosted by me this month.

This also goes to
1. "Global Food Festival" by Kalyani
2. "Soups & Salads Mela" by Srivalli.

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Cracked Wheat Salad

This healthy salad is vibrantly colorful, refreshing and fatfree. It can be put together under no time and an opt one if you are looking for a light and healthy meal. This is going to be my 4th day entry to Srivalli's blogging marathon - 9th edition.

Ingredients:
1/2 cup cracked wheat
3/4 cup to 1 cup bean - veggie medley  (I used cooked black beans, corn, thinly julienned carrot, bell pepper, cherry tomatoes)
2 Tbsp roughly chopped cilantro
Salt to taste
Pepper powder / 1 - 2 minced green chillies
Lemon juice as needed

Method:
* Cook cracked wheat adding salt according to the package directions. Spread the cracked wheat in a bowl and fluff.
* Add the rest of the ingredients and toss well.

This goes to
1. "Global Food Festival" by Kalyani
2. "Soups & Salads Mela" by Srivalli.
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