Vegetable Tortilla From Murcia Recipes

Steps:

• Preheat the oven to 450 degrees F. Place the eggplant on a baking sheet and toss with 1 tablespoon of the olive oil. Bake 15 minutes, until softened and browned. Remove from the heat.
• Heat the remaining oil over medium heat in a 10- or 12-inch nonstick skillet, and add the onion and green pepper. Cook, stirring, until they soften and begin to color, about 10 minutes. Add the eggplant and zucchini and cook, stirring, until the zucchini softens and begins to color, about 8 minutes. Reduce the heat to medium, add the tomato, parsley, and salt to taste, and cook, stirring often, until the mixture begins to thicken, 3 to 5 minutes. Taste and adjust seasonings.
• Preheat the broiler. Beat the eggs until frothy and season with a scant 1/2 teaspoon salt and pepper to taste. Turn the heat in the pan to medium-high and pour in the eggs. Shake the pan and lift the edges of the eggs as they set, tilting the pan to distribute them and let them run underneath the mixture. When the eggs have just about set, transfer the pan to the preheated broiler, about 3 inches from the heat. Leave under the broiler until the top of the tortilla is set, then remove from the heat and allow to cool in the pan, then slide onto a plate or platter. Cut into wedges and serve.

Steps:

• Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
• Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

Steps:

• Preheat oven to 500 degrees; and brush 2 shallow baking pans with oil.
• Arrange zucchini in one layer in one pan, and the onion and corn in the other pan. Sprinkle vegetables with salt & pepper to taste and roast on 2 racks in the oven for 5 minutes.
• Stir corn and switch positions of pans in oven. Roast vegetables 5 minutes more, or until lightly browned.
• While vegetables are roasting, stir together ricotta, 1 cup Monterey jack, cumin, salt & pepper.
• Lightly grease a loaf pan.
• Trim tortillas into rectangles to fit pan. Cover bottom of loaf pan with 2 tortillas overlapping in the middle.
• Spread 1/4 cup salsa over tortillas and top with 1/2 cheese mixture, 1/2 zucchini, 1/2 peppers, 1/2 onion corn mixture and 1 tablespoon cilantro.
• Make another layer of tortillas and vegetables in the same manner.
• Top with remaining 2 tortillas, salsa, Monterey jack and cilantro.
• Cover lasagna with oiled foil and bake in middle of oven at 350 degrees for 45 minutes until heated through.
• Let stand covered 5 minutes before serving. Cut in slices and serve with lime.
• Easily doubled.

Steps:

• Preheat oven to 350 degrees.
• Spray a large skillet with nonstick spray; saute onions and peppers over medium-high heat.
• When the vegetables are tender, add the cumin, chili powder and the can of chopped tomatoes; simmer in the skillet for 5-10 minutes.
• In a large bowl, mix together black beans, pinto beans and chiles; mix in jar of salsa.
• Spray the bottom a 9"x13" baking dishes with cooking spray.
• Place two tortillas on the bottom of the dish. Spread one-third of the vegetable mixture onto the tortillas, then one-third of the bean mixture; then sprinkle one-third of the cheese on top. Repeat layering two more times, finishing with the cheese.
• Cover with foil and bake for 25 minutes; uncover and bake an additional 10 minutes.
• Remove from oven and let stand five minutes before cutting and serving.
• Serve with fresh cilantro and a dollop of light sour cream, if desired.

Steps:

• In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.