Mehhiko

Mustade ubadega vegan enchiladad

1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, approximately 8 oz)
2 cloves garlic (minced)
3 tablespoons chili powder
2 teaspoons cumin powder
387 grams black beans (cooked)
1 teaspoon salt
0.5 kilograms tomato puree (or 1 can 15 oz tomato sauce + ½ cup water)
8 grams chopped fresh cilantro
1 jalapeno pepper (medium size, seeded, finely chopped, approximately 1 oz)
227 grams vegan cheese (Mexican style GoVeggie preferred)
14 corn tortillas (5.5-inch, gluten-free if desired)

Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
Preheat oven to 350 °F.
Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
Dip the pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for additional 2-3 minutes until the cheese is slightly brown.
Garnish with the remaining cilantro before serving.

Retsept siit: https://lightorangebean.com/black-bean-vegan-enchiladas/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Mehhikopärased vürtsikad punased läätsed

192 grams red lentils
0.71 liters water
1 tablespoon olive oil
160 grams onions (chopped)
1 can diced tomatoes
1 1/2 teaspoons cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon cayenne powder
1 teaspoon crushed garlic

Add your olive oil and onions to a pot and cook until they are starting to brown. In the meantime rinse your lentils and set aside. When the onions start to brown, add the rest of the ingredients and bring to boil. Once boiling, turn down the heat to a simmer. Cook for 10-15 minutes or until lentils are tender. Garnish with sour cream and cilantro if using.

Retsept siit: https://mylifecookbook.com/mexican-spice-red-lentils/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Mehhikopärane krevetirisoto

Toodud kogustest piisab neljale.

  • 200g riisi (võib kasutada nii tavalist kui ka risotoriisi);
  • 200g puhastatud krevette;
  • 3 šalottsibulat;
  • 40g võid;
  • 10 cl vahukoort;
  • 40g parmesani;
  • puljongit;
  • soola, pipart
  1. Pane vesi keema, keenud vesi pane eraldi mensuuri või kaussi, lisa sellele puljongikuubik.
  2. Tükelda šalottsibulad, pruunista hästi natuke.
  3. Lisa sibulatele riis, sega läbi.
  4. Tõsta 2 kulbitäit puljongit riisile. Kui riis on selle sisse imanud, tõsta jälle 2 kulbitäit puljongit. Korda kuni puljong on otsas ja riis pehme.
  5. Kui riis on valmis, lisa 10 cl vahukoort ja parmesani. Sega läbi, lisa soola ja pipart, sega jälle läbi.
  6. Prae krevette kiirelt õlis. Serveeri koos risotoga.

Algretseptis oli toodud 400g riisi ja 400g krevette ja öeldud, et jagub neljale. Minu arvates sööksid need neli inimest seda risotot paar päeva… 200g riisist on küll ja küll.

Ühesõnaga… Minule meeldis see risoto väga, mõnus kreemine sai. Küll aga jäi see natuke õhukeseks ja seepärast lisasin omalt poolt pool jämedalt riivitud zucchinit ja praetud spinatit. Hoopis mõnusam.

Retsept siit: www.cuisineaz.com/recettes/risotto-mexicain-aux-crevettes-60136.aspx