Zucchini-Corn Filling

Vegetarian Times, May/June 2009

3 tablespoons vegetable oil
1 small onion, chopped (1 cup)
6 cloves garlic, peeled and thinly sliced
1 diced jalapeno (my addition)
2 medium zucchini, cut into 1/2-inch cubes (2 cups)
1/2 cup fresh or frozen corn kernels (I used Trader Joe's roasted corn)
1/2 cup cooked black beans
1/4 cup coarsely chopped cilantro
2 tablespoons lime juice
Chili powder, for sprinkling
1/2 cup crumbled queso fresco or feta cheese, optional

Heat oil in skillet over medium-high heat. Add onion, garlic, and jalapeno, and saute 7 minutes. Add zucchini and corn, and saute 7 minutes more. Stir in cilantro and lime juice. Spoon into Oven-Baked Sopes or tacos, and sprinkle with chili powder and cheese, if using.

Nopalitos-Style Chayote Salad

Vegetarian Times, May/June 2009

2 tablespoons lime juice
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon chili powder
3 tablespoons olive oil
1-2 drops hot sauce, optional
2 chayote squash, diced (2 cups)
1 bunch radishes, sliced (1 cup)
6 green onions, thinly sliced
4 cups watercress or arugula

Whisk together lime juice, garlic, oregano, and chili powder in bowl. Whisk in oil and hot auce, if using. Let stand 30 minutes at room temperature.

Cook chayotes in large pot of boiling, salted water 10 minutes, or until tender. Drain, and cool.

Combine chayotes, radishes, green onions, watercress, adn dressing in bowl. Toss well.

Oven-Baked Sopes

Vegetarian Times, May/June 2009

3 cups masa harina
1/4 cup Parmesan cheese (optional)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 large egg, lightly beaten
3 tablespoons vegetable oil
1 cup grated Monterey Jack cheese

Preheat oven to 350. Line 2 baking sheets with parchment paper.

Whisk together masa harina, Parmesan cheese, if using, baking powder, and salt in bowl. Stir in 2 1/2 cups hot water until mixture forms soft dough. Let stand 5 minutes. Stir egg, then oil, into dough.

Roll 1/4 cup dough into ball. Press into 3-inch disk on prepared baking sheet, pinching together any cracked edges. Press indentation in center of disk using small drinking glass, then shape 1/2-inch edge around indentation with your fingers. Repeat with remaining dough.

Bake 10 minutes, or until sopes begin to look dry. Sprinkle each indentation with 2 teaspoons grated Monterey Jack cheese. Return to oven, and bake 5 minutes more, or until cheese has melted. Top with Zucchini-Corn Filling or Pico de Gallo.

White Bean Enchiladas

White Bean Enchiladas
Copyright: Cooking Light Magazine, May 2007

The reader loves experimenting in the kitchen, and is always on the lookout for low-fat ideas. This reader once came across a lasagna recipe that called for white beans instead of cheese; that's what inspired this dish. These enchiladas are really easy to make, and you can put them together up to a day ahead. They reheat well in the microwave, too.

Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can enchilada sauce (such as Old El Paso), divided
1/4 cup water
6 (6-inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)


Preparation
Preheat oven to 350°.
Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.

Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium-low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchiladas; sprinkle with 1/4 cup cheese.

Bake at 350° for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired.