Flour Tortillas

I also made these during my pantry challenge, but didn't get a chance to post them. My friend Joanne gave me this recipe a few years ago, and I forgot I had it until now. Making these tortillas was much easier than it sounds, and they came out amazing! You can fill them with all kinds of yummy fillings, or just eat them plain!

From Food pics

Yield: 12-14 tortillas

Ingredients:

2 1/2 c flour
1/4 cup vegan margerine (melted)
1 tsp salt
3/4 c hot water

1. I melted the butter in the hot water. Mix all the ingredients in a large bowl.

2. Knead the dough for about 5 minutes, or until its homogeneous. There is no need to do it on the counter top - I just kneaded it right in the bowl.

3. Tear apart golf ball size chunks and roll them into a ball with your hands. On a very lightly floured counter, roll each ball out with a rolling pin until it is as flat and round as you can get it. Seriously put some elbow grease in here - the flatter, the better.

4. Cook each one in a nonstick frying pan for a couple minutes each side. I don't think you need to use oil - I used a tiny bit of spray oil for my first few, but then figured I didn't need it, and the rest came out just as good. Careful not to overcook these - overcooking will make them stiff.

From Food pics

(This one is filled with spinach, salsa, black beans, and a little cheddar cheese - delish!!)

Pantry Challenge Day 7 - Mexican Pita Pizzas

Didn't I say I'm moving towards an empty pantry? I seriously need to go grocery shopping! These mexican pizzas were exactly how they look - fast, filling and pretty tasty. I mean fast, they went from fridge to plate in under 10 minutes. Not the most nutritious of meals, but they'll do when there is nothing else in the house!  

Ingredients:

4 pita pockets, carefully pulled apart

1 cup refried beans (if you buy a can, make sure they’re vegetarian!)

½ cup salsa

1 cup shredded cheese (I used part skim mozzarella)

About ¼-1/2 cup sliced green onions

 Preheat oven to 350 

 On each pita, spread about ¼ cup refried beans

 Then spread salsa 

  Sprinkle with cheese
  Bake at 350 for 7 minutes, until cheese is melted and pita is crisp
 Garnish with green onions.

From Food pics

Veggie enchiladas

This dish is super easy and great for a crowd.

Ingredients:

tortilla wrap (whole wheat)
mozzarella/cheddar cheese mix
1 zucchini
1 squash
1 green or red bell pepper
1 block extra firm tofu, drained and cubed
1/2 white onion
2 cloves garlic, minced
refried beans (make sure they're vegetarian!)
handful fresh spinach
olive oil
salt, pepper
enchilada sauce (i buy the premade stuff in the can. choose your own spicy-ness)


1. Preheat oven to 350 and grease a large baking dish.

2. Cube all veggies (except spinach) and the tofu, so they are bite sized. Toss in a bowl with 1 tbsp olive oil, minced garlic, salt and pepper. Sometimes I add some extra garlic or onion powder.

3. Take a wrapper, spread it generously with refried beans and top the beans with a couple of spinach leaves. Spoon the veggie mixture into the center and wrap the enchilada closed, as tight as you can. Don't use too many veggies here or you'll have a huge enchilada that will never close. Put the enchilada in the prepared baking dish, and if it won't stay closed, seal it with a toothpick.

4. Repeat for the rest of the enchiladas.

5. Drizzle the enchiladas with the enchilada sauce. Don't use too much or they'll get really soggy, but you want it to be enough so that you can taste it. I would say about 2-3 tbsp per enchilada.

6. Top with shredded cheese. My favorite is to use a blend of sharp cheddar and mozzarella, but you can use anything you want. That prepared mexican cheese would be good for this too.

7. Cover with tin foil and bake for 25 minutes. Remove the tin foil, and if the cheese is not completely melted, bake uncovered for 5-10 more minutes.

From Food pics