Corn & Zucchini Quesadilla
January 28, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Snack, Starter, Supper
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Corn & Zucchini Quesadilla - This quick and easy, vegetarian recipe for corn and zucchini quesadillas, is also overflowing with melted cheese! Oven baked in glorified layers until the inside melts together, serve with sides of salsa, sour cream, guacamole, etc to top off the easy Mexican recipe.
Prep Time: 10 mins |
Ingredients to make Corn & Zucchini Quesadilla
3 Flour Tortillas, 6 inch
1 c Grated Montery Jack
1 c Grated White Cheddar
2 tb Diced Red Onion
1 Janapeno, seeded & minced
1 c Zuchinni, julienned
3/4 c Corn kernels
Salt & pepper to taste
Directions to make Corn & Zucchini Quesadilla
Image Source: jspatchwork
Tofu Bean Enchiladas
July 10, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Supper
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Tofu Bean Enchiladas - These scrumptious tofu and bean enchiladas, are a wonderful, innovative meal, that is the perfect blend of subtle Indian flavors and sensational spanish influences. Crunchy vegetables, and, creamy cheese are the perfect additions to this authentic meal.
Prep Time: 10 mins |
Ingredients to make Tofu Bean Enchiladas
1 c Slightly pureed Anasazi Beans *
1/2 c Cooked rice
1/2 c Tofu, excess water removed
1/4 c Chopped bell pepper
1/4 c Chopped green onion
1 c Grated cheddar
1 c Grated Monterey Jack
10 oz Enchilada sauce
10 Corn tortillas
Anasazi is a Navajo word meaning ancient one.Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant.
Directions to make Tofu Bean Enchiladas
Image Source: stu_spivack
