Healthy Recipes From FoodRx Latin Night

Vegetarian Enchiladas Verde

¼ c oil
1 ea onion, diced
4 ea garlic cloves, minced
1 tsp cumin
6 cups portobello mushrooms, stemmed and frills scraped, cut into strips
2 ea kale bunches, stems removed, leaves thinly sliced
4 cups butternut squash, small diced
1 ea chipotle, minced
Salt and pepper
2 doz 5-6” corn tortillas (could use flour if you want)
Charred salsa verde (recipe follows)
8 oz jack cheese
4 oz cotija cheese

Method:

• Preheat oven to 400ᵒF.
• Heat oil in a large saute pan. When hot, add onions and garlic and cook until fragrant.
• Stir in mushrooms, add a little water if garlic is burning before mushrooms begin to cook.
• When mushrooms start to wilt, stir in butternut squash, chipotle, and kale and cook until softened.
• Adjust seasoning with salt and pepper and take off the heat.
• Pour a little salsa verde into the bottom of a casserole pan.
• Dip tortillas into salsa verde, place some filling in the middle, and roll into…enchilada shapes
• Place tortillas side by side in casserole pan and place in the oven for about 10-15 minutes.
• Top with cheese, and put back into the oven until cheese melts.

Charred salsa verde:

2 lbs tomatillos, husks removed, rinsed
1 ea large onion, peeled, cut into 8 wedges
8 ea large poblano chiles
2 ea serrano chiles
10 ea garlic cloves, unpeeled
3 Tbl extra-virgin olive oil, divided
1 tsp kosher salt, plus more
1 cup cilantro leaves with tender stems
½ tsp ground cumin
8 oz edamame beans
1 ea lime juice
Veggie stock as needed (probably 1 cup)

Method:

• Place tomatillos, poblanos, onion, serranos, and garlic in a cast iron pan and drizzle with half the oil
• Either broil or sear until blackened spots are on the evenly distributed on the outside of everything
• Remove from pan and place in a blender with remaining ingredients. Puree until sauce like.

Vampiro Tacos

Oil as needed
30 ea street taco shells, corn
2 ea cans of jackfruit, drained, soaked overnight
2 ea garlic cloves, minced
1 tsp salt
½ tsp black pepper
½ tsp cumin, ground
1 tsp onion powder
1 tsp chili powder
1 ea lime, juice and zest
1 ea orange, juice and zest
8 oz jack cheese
4 ea avocado
½ ea green cabbage
4 oz red radish
Oil, Salt, Pepper, Sugar
1 ea cilantro bunches
1 ea onion, minced

Method:

• Jack Fruit: Drain Jackfruit and toss with chili powder, salt, pepper, cumin, onion powder, garlic, lime and orange.
• Heat oil over medium high heat and cook jackfruit until it is shreddable.
• Set aside.
• Cabbage and Radish: slice cabbage and radish as thin as possible (slicer or mandolin is best).
• Keep in separate bowls. Toss with 1 tsp salt and 2 tsp sugar and let marinate.

To Assemble Tacos:

• Oil/spray/butter large nonstick pan or blackstone.
• Place about a half ounce of cheese down and place a tortilla on top.
• Let cheese melt and brown, then flip to toast other side.
• While toasting, add jackfruit, avocado slice, shredded cabbage, and radish slices. Garnish with cilantro and onions and serve.

Cucumber Pineapple Sorbet:

2 lb pineapple chunks
1 ea cucumbers, peeled and seeded
½ c water
¼ c lime juice
¾ c honey
6 ea mint leaves

Method:

• Blend ingredients together and place in a stainless steel pan and place in the freezer.
• Every 45 minutes, stir with a fork to help form ice crystals. When frozen it should be slushy-like in consistency.

Gallo pinto

2 Tbl olive oil
½ ea onion, minced
4 ea garlic cloves, minced
½ ea celery stalk, minced
½ ea carrot, minced
1 ½ c brown rice
Cooked black beans (recipe follows)
3 Tbl Lizano Salsa
4 c stock
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
Eggs if desired

Method:

• Heat oil in a large saute pan. Add onion, celery, onion, garlic and cook until softened.
• Add rice and stir to coat in the oil and vegetables. Season.
• Add stock and lizano salsa and let cook for 20 minutes on low.
• Stir in cooked black beans and let heat up. Adjust seasoning as needed.
• If serving for breakfast, then fry a few eggs to put on top!

Cooked Black beans:

8 oz dry black beans
1 ea bay leaf
1 ea lime, zest and juice
½ ea large sweet onion
½ ea poblano pepper
6 ea garlic cloves
2 Tbl tomato paste
¼ c red pimentos or roasted red pepper
¼ c white wine or sherry
2 Tbl parsley, minced
1 tsp dry oregano, minced
½ tsp ground cumin

Method:

• Make the beans by cooking in water with bay leaves, pepper, and a little salt.
• Cook until soft.
• While beans cook, saute onion, poblano, pimentos, and garlic until lightly caramelized.
• Stir in tomato paste and cook until rusty colored.
• Add white wine, parsley, oregano, cumin, lime zest and juice, and cook about a minute.
• Season with salt and pepper.
• Stir veg mix into beans and let sit for at least 30 minutes (best if overnight).