Southwesternvegetariantortillasoup Recipes

Steps:

• Saute the onion, garlic, red pepper and zucchini in oil until tender.
• Add broth and bring to a boil.
• Stir in corn, beans, chili, and herbs.
• Cook for 10 minutes more.
• Ladle into bowls and garnish with a dollop of sour cream or guacamole.
• Serve with a few corn chips or warmed flour tortillas.

Steps:

• In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes.
• Add garlic and spices and sauté 2 minutes.
• Stir in water or broth and scrape any spices that stuck to the pan.
• Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
• Uncover and stir in bouillon cubes, if using, and sugar.
• Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
• Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
• Serve with desired toppings.

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Prick potatoes a few times with a fork. Rub potatoes with 1 teaspoon oil and set directly on the oven rack. Bake for 1 hour. Transfer to a cutting board and let cool until easily handled. Keep the oven on.
• Cut the potatoes lengthwise and scoop out flesh to within 1/4 inch of skin. Brush remaining oil over the skins and sprinkle with salt. Place them on a baking sheet skin-side down and bake for 5 minutes.
• Meanwhile, combine black beans, corn, picante sauce, jalapeno, onion, lime juice, and cumin in a bowl. Stir until evenly combined.
• Divide filling between the potatoes and top with Cheddar cheese. Bake until cheese has melted, about 5 minutes.

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the head of cauliflower in half, remove the stem, and chop into small pieces. Set aside.
• Heat the oil in a large cast-iron skillet over medium heat. Add the garlic and onion and cook until fragrant, about 2 minutes.
• Add the corn, carrots, black beans, and 2 cups (600 g) of cauliflower and cook, stirring often, for another 3 minutes, until the corn starts to brown around the edges.
• Add the flour, chili powder, and salt and stir until the vegetables are evenly coated.
• Add the milk and diced tomatoes and cook, stirring constantly, until thickened, about 3 minutes.
• Add the mozzarella cheese and stir until melted.
• Turn off the heat and arrange the tater tots on top of the vegetable mixture.
• Transfer to the oven and bake until browned and bubbling, about 30 minutes.
• Garnish the casserole with tomato, red onion, jalapeño, and cilantro, if using.
• Enjoy!

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.