Sunday, August 9, 2009


I just wrote a whole post it and hit 'backspace' and voila! - it was gone!!
So here we go again!!

I started this recipe to make an enchilada similar to this recipe or a side dish like this one for my mom who is visiting. First, I made the bean-vegetable mixture. I used vegetables that came from our garden or the CSA - corn, zucchini, chili peppers, tomatoes. V, however, wanted a Quesadilla. So, that's what I made. I had a wrap without the cheese.

I boiled the sweet corn on the cob and chopped off the kernels for this recipe. I also used dry black beans - soaked and cooked in a pressure cooker. To use up all the zucchini we're getting from the farmer's market, I used it in the recipe. Feel free to change the vegetable. I used a pineapple salsa - I like a little sweet in my food. If not, a few pieces of pineapple may be an option.


1 cup black beans
1 cup corn kernels
1 zucchini, chopped
1 tomato, chopped
1 chili pepper
1 garlic, minced
1/2 cup salsa
1 T Adobo Seasoning, or to taste
1 t lime juice
1 T Olive oil
1 T vegan cream cheese

Heat Oil, add garlic, corn, black beans, zucchini and saute till the zucchini is slightly cooked. Add tomatoes and saute for a few more minutes. Add salsa, seasoning and let the flavors blend.

Just before turning off, add vegan cream cheese and lime juice. Mix well together.

Warm up tortillas, add the black bean dish and enjoy!

(I would have liked some cilantro too, but we were out and our herb garden lack cilantro)

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