Vegetarian Tortilla Stew Recipes

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VEGETARIAN TORTILLA STEW



Vegetarian Tortilla Stew image

Quick, tasty, and super easy! A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions.

Provided by Mindy

Categories     Soups, Stews and Chili Recipes     Stews

Time 30m

Yield 4

Number Of Ingredients 13

1 (19 ounce) can green enchilada sauce
1 ½ cups water
1 cube vegetable bouillon
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
½ (16 ounce) can diced tomatoes
1 cup frozen corn
½ cup vegetarian chicken substitute, diced
4 (6 inch) corn tortillas, torn into strips
1 tablespoon chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

Nutrition Facts : Calories 347 calories, Carbohydrate 42.5 g, Cholesterol 24.7 mg, Fat 13.9 g, Fiber 9.9 g, Protein 16.4 g, SaturatedFat 5.5 g, Sodium 565.3 mg, Sugar 3.4 g

VEGETARIAN TORTILLA CASSEROLE



Vegetarian Tortilla Casserole image

There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten free!

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1 medium yellow squash, sliced into 1/4-inch-thick rounds
Kosher salt
1 cup shredded part-skim mozzarella
1/4 cup grated Parmesan
Cooking spray
Twelve 6-inch corn tortillas
4 scallions, sliced
1 cup salsa verde
1 large ripe tomato, sliced 1/4 inch thick
One thawed 9-ounce package frozen chopped spinach, squeezed dry

Steps:

  • Preheat the oven to 425 degrees F. Arrange the squash on a baking sheet and sprinkle with 1/8 teaspoon salt. Bake until just soft, about 10 minutes, flipping the squash once about halfway through. Combine the mozzarella, Parmesan and 1/2 teaspoon salt in a small bowl.
  • Spray an 8-inch square baking dish with cooking spray. Arrange 4 of the tortillas in the bottom of the dish so they overlap and top with the squash and half the scallions. Drizzle 1/3 cup of the salsa verde over the vegetables and top with 1/3 of the cheese mixture. Add another 4 overlapping tortillas, top with the sliced tomatoes and spinach, drizzle 1/3 cup of the remaining salsa verde over the vegetables and top with half of the remaining cheese mixture. Finish building the casserole with the remaining 4 tortillas, salsa verde and cheese mixture. Bake, uncovered, until the casserole is golden brown and hot, 20 to 25 minutes. Garnish with the remaining scallions.

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories     soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

  • Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
  • Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
  • Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  • Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

VEGETARIAN TORTILLA LASAGNA



Vegetarian Tortilla Lasagna image

You won't miss the meat in this savory delight. The layered main course is as tasty as it is impressive. Serve warm wedges alongside tortilla chips or a green salad.-Connie L McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 9

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
1 cup chunky salsa
1 can (6 ounces) tomato paste
1/2 teaspoon ground cumin
2 cans (15-1/2 ounces each) hominy, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
3 flour tortillas (10 inches)
2 cups shredded Monterey Jack cheese
1/4 cup sliced ripe olives

Steps:

  • Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a round 5-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine the tomatoes, salsa, tomato paste and cumin. Stir in hominy and beans. Place 1 tortilla on the bottom of slow cooker. Top with a third of the hominy mixture and cheese. Repeat layers twice. Sprinkle with olives. Cover and cook on low for 3 to 3-1/2 hours or until heated through. , Using foil strips as handles, remove the lasagna to a platter. Let stand for 5 minutes before cutting into wedges.

Nutrition Facts : Calories 335 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 1166mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

An easy Vegetarian Tortilla Soup recipe. Pair this with a green salad for a light lunch.

Categories     Soup/Stew     Bean     Herb     Vegetable     Low Fat     Vegetarian     Low Cal     Fall     Healthy     Vegan     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

Steps:

  • Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
  • Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
  • Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

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