Wednesday, April 23, 2008
2 corn tortillas
1/2 cup vegetarian refried beans
1 T chopped green chillies (from a can)
1/4 cup shredded cheddar cheese
1 egg, cooked sunnyside up
1/4 cup salsa
Handful of chopped cilantro, garnish
Preheat oven to 425 degrees. Spray corn tortillas with the cooking spray and place on a baking sheet. Place tortillas in oven and allow to crisp. Takes about 10 minutes. Flip them over once while crisping.
Meanwhile, in a small bowl, mix together the refried beans and green chilies. Heat in the microwave for one minute.
Once the tortillas have been crisped up, layer half of the refried beans on one tortilla, sprinkle half the cheese on top and half of the salsa. Then add the next tortilla on top of this layer, and repeat the process.
Top the tortillas with the egg and cilantro to garnish.
Tuesday, April 8, 2008
Veggie Fried Rice
I snagged this recipe off of a lovely blog known as Live to Eat. It was just too good to pass up. I only altered it a little.
2 cups leftover cooked rice
1/4 cup green onions, sliced
1/4 cup bell pepper, sliced into thin strips
2 eggs, scrambled
2 T soy sauce
1 T vegetable oil
2 cloves garlic
2-3 dried red chilies
1 T water
In a small grinder or using mortal & pestle, grind the spice paste ingredients into a smooth paste.
Heat oil in a wok; add the green onions and bell pepper to the wok and saute for 5 minutes. Remove and set aside.
Reduce heat to medium. Add spice paste to wok, and fry until all liquid has evaporated. Add rice, and coat with paste. Add soy sauce. Cook for 2-3 minutes. Re-add the onions and bell pepper. Add the scrambled egg. Mix well and enjoy!