I’d like to leave a great recipe from Vegetarian Times . Years ago, when I completely stopped eating meat, I subscribed. I loved that magazine and SHOULD subscribe again. BUT….considering my mail delivery…..IF Tom (mail carrier) isn’t working, I feel LUCKY to get my mail. Cheers and Prost to Tom. Thank you for being great at your job. It’s appreciated more than you can ever imagine.
I always remember when I did quit eating meat, I got all kinds of crap from everyone, especially family and friends. What are you going to eat? I’d tell them not to worry about me! I went over a friend’s house that REALLY gave me grief of not eating meat and lo and behold, Vegetarian Times on her kitchen counter. I couldn’t believe it. She caught the look on my face and said her daughter wanted to read the magazine. SURE! OK! Glad you are EVEN contemplating NOT eating meat… but WHY give me grief????
You will love this:
Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
Ingredients
- 1 small white onion, cut into 8 wedges
- 2 lb. Roma tomatoes, halved
- 3 large cloves garlic, peeled
- 6 corn tortillas, cut into 1-inch-wide strips
- 2 Tbs. canola oil
- 3 chipotle chiles in adobo sauce, drained, 1 Tbs. sauce reserved
- 1 15-oz. can black beans, rinsed and drained
- 2 cups frozen corn, thawed
- 1 small red onion, diced (1 cup)
- 1 1/2 cups crumbled queso cotija or shredded Monterey Jack cheese
- 1/2 cup low-fat sour cream
- 1 Tbs. lime juice
Preparation
1. Preheat oven to 400°F. Place white onion, tomatoes, and garlic in single layer on baking sheet. Roast 25 minutes, or until onions begin to brown and tomato skins wrinkle. Meanwhile, toss tortilla strips with oil and spread on separate baking sheet. Bake 15 minutes. Sprinkle with salt. Cool tortillas and vegetables 20 minutes.
2. Peel tomatoes and place in food processor with white onions and garlic. Add chipotles and 1 Tbs. adobo sauce; purée until smooth, and season with salt and pepper.
3. Spread thin layer of tomato mixture in bottom of 1½-qt. baking dish. Add tortillas in single layer. Top with black beans, corn, red onion, and cheese. Cover with remaining sauce, and bake 25 to 30 minutes, or until bubbly.
4. Whisk together sour cream and lime juice, and drizzle over chilaquiles
IF you don’t have all the necessary ingredients, substitute. You probably already know this, after living through the big “shut down”, right? (Out of stock, etc.) Let’s hope we don’t have to deal with all that toooo much in 2023. Have a great NY’s eve and all the BEST for the new year 2023! Thanks for reading. 🙂
Weir Talk 