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.