Tex Mex Veggies Recipes

TEX-MEX VEGGIE HOAGIES

Steps:

• Scoop out bread from bottoms of buns; reserve for another use. Line bottom of each bun with 2 triangles of cheese.
• In medium bowl, mix remaining ingredients. Divide evenly among buns. Serve immediately.

TEX-MEX VEGETABLE SOUP

Steps:

• Mix all ingredients except cheese and sour cream in 4-quart Dutch oven. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• Top each serving with cheese and sour cream.

TEX MEX VEGGIES

Steps:

• Cut the ends off the zucchini, and make them into sticks about 2" long. If you are using small zucchini, cutting them into fourths is sufficient, but larger ones should be cut smaller. I cut mine small, but not like matchsticks.
• Slice the purple onion in half from top to root. Then slice each half into thin slices.
• Add canola oil to a non-stick skillet. Add the squash, onion, and frozen corn to the skillet (I do not use an entire package, just about 1/3 to 1/2 of it.
• Season with soy sauce. (This is something you will do to your taste. It takes several Tbsp to maybe a quarter cup, but I think less. I cannot give an exact measurement, because it depends on the volume of your vegetables.
• Saute until the vegetables are just past the "sweated" stage. The zucchini will not be crisp any more, but it won't be mushy.
• Just before serving, sprinkle with shredded mozzarella cheese.

TEX-MEX VEGGIE BURGERS

Steps:

• Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in processor until moist clumps form. Add 3/4 cup corn kernels; process 10 seconds (reserve remaining corn for another use). Transfer corn mixture to heavy medium nonstick saucepan. Add 1/2 cup corn liquid, onion, bell pepper and lime peel. Cover and cook over very low heat until thick and firm, stirring often, 12 minutes. Mix in rice, cilantro, jalapeño, salt and cumin. Drop 1/4 of mixture onto each of 4 pieces of foil; press pieces into 3/4-inch-thick patties. Let stand until completely cool.
• Prepare barbecue (medium heat). Spray both sides of burgers with nonstick spray; grill until crisp, about 5 minutes per side. Grill tortillas until pliable, about 30 seconds per side. Transfer tortillas to plates. On each tortilla place 1 burger, 1/4 of sour cream and 1/4 of salsa. Fold tortillas over to enclose.

VEGGIE TEX-MEX TORTILLA WRAPS

Steps:

• Place the beans, lime juice, orange juice, garlic, salt, and cayenne pepper in a food processor and process until smooth.
• Spoon the mixture into a bowl and stir in the scallions and bell peppers.
• Spread one-fourth of the mixture on each tortilla.
• Roll the tortillas tightly and top with salsa.