Salad, Tex-mex

Vegetarian nachos platter

A vegetarian version of a classic dish! Feel free to make more cheese gratinated nachos than in the recipe and eat as a snack, it’s dangerously good!

Serves 4

1 batch of fried black beans (see recipe under Corn tortillas with fried beans and guacamole)
130 g tortilla chips
100 g cheese, e.g. cheddar, grated
2 dl sour cream
100 g salsa sauce
2 tomatoes, finely chopped
2 bell peppers, finely chopped
1 red onion, finely chopped
200 g corn

Preheat the oven to 225 °C. Spread the tortilla chips on a baking sheet and sprinkle with the grated cheese. Gratinate in the oven until the cheese bubbles, about 5 minutes. Prepare the fried black beans according to the recipe earlier in the blog. Mix the chopped vegetables and corn. Serve the cheese gratinated nachos with vegetables, fried black beans, a dollop of sour cream and salsa sauce.

Soup, Tex-mex

Bean soup with cheese gratinated tortilla chips

This bean soup is similar to the spicy bean soup recently posted on the blog, but this one has milder spiciness, sweetness from the corn and dangerously tasty cheese gratinated tortilla chips!

Serves 7

2 dl each of three kind of dried beans, e.g. kidney, black and borlotti beans
350 g corn
2 onions, chopped
2 garlic cloves, crushed
2 celery stalks, sliced
800 g crushed tomatoes
2 tbsp tomato purée
4 dl broth from boiling the beans
1 tsp herb salt
0.75 tsp ground black pepper
1 tsp ground cumin
1 tsp ground chilli pepper
2 tsp oregano
200 g nachos
100 g cheddar cheese, grated
Yoghurt or sour cream for serving
Oil for frying

Cook the beans according to the instructions on the packages. Save 4 dl of the broth from boiling the beans. Heat the oven to 200 °C. Heat oil in a pan and fry the onion and celery for one minute. Add garlic and fry another half a minute. Add the chopped tomatoes, beans, broth from the beans, tomato purée and all the spices and simmer for 5-10 minutes. Spread the tortilla chips on a baking sheet and spread cheese over them. Gratinate in oven for 5 minutes. Serve the soup with a dollop of yogurt or sour cream and the cheese-gratinated tortilla chips.

Soup, Tex-mex

Spicy bean soup with guacamole

This is a rich and spicy bean soup with guacamole as icing on the cake!

Serves 7

1 batch of guacamole (see recipe under Corn tortillas with fried beans and guacamole, but preferably omit the tomato, red onion and chilli since they are anyway included in the soup)
2 dl each of three kinds of dried beans (e.g. black, kidney and borlotti beans)
2 red onions, chopped
2 green peppers, chopped
2 garlic cloves, crushed
1 kg crushed tomatoes
4 dl broth from boiling the beans
0.5 dl tomato purée
0.5 tsp herb salt
0.5 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
2 tsp ground chilli peppers
2 tsp oregano
1 bunch of coriander sprigs, chopped
Oil for frying

Soak the beans and cook them according to the instructions on the packaging (it works fine to cook them in the same pot, just use the longest cooking time). Save 4 dl of broth from boiling the beans. Heat the oil in a pan and fry the onion for one minute. Add garlic and fry for another minute. Add the peppers, crushed tomatoes, broth from the beans, tomato purée and all the dry spices and let simmer for 5-10 minutes. Stir at last in the chopped coriander sprigs. Serve the bean soup with a large dollop of guacamole, prepared according to the recipe earlier in the blog.

Tex-mex, Wraps

Kidney bean burrito

The spiciness of the beans is contrasted very nicely with the sour cream and is also complemented very well with the fresh flavors of the vegetables.

Serves 6

1 batch of fried kidney beans, according to the recipe for fried black beans under Corn tortillas with fried beans and guacamole but replace the black beans with kidney beans
1/2 lettuce, chopped
1 red onion, chopped
2 peppers, chopped
3 tomatoes, chopped
2 tbsp olive oil
6 flour tortilla
3 dl sour cream

Cook the kidney beans according to recipe for fried black beans earlier in the blog. Mix the vegetables with olive oil. Roll up the fried kidney beans in a tortilla and serve it with salad and sour cream.

Tex-mex, Wraps

Quesadillas with black beans, jalapeno and mozzarella

This is dangerously good! Crispy tortillas, tex-mex seasoned vegetables with heat from jalapeno and melting mozzarella … Mmm… (The recipe is inspired by a recipe in the “New Vegetarian Kitchen” by Nicola Graimes.)

Serves 4-5

460 g of cooked black beans (drained weight)
200 g mozzarella, cut into smaller pieces
2 red peppers, cut into short sticks
1 red onion, chopped
1 jalapeno, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
0.5 tsp herb salt
0.5 tsp ground black pepper
8 small wheat tortilla breads
Oil for brushing
1 batch guacamole, according to the recipe under Corn tortillas with fried beans and guacamole

Heat the oven to 200 °C. Prepare the guacamole according to the recipe earlier in the blog. Stir together all ingredients and spices and spread it on 4 tortilla breads on a baking tray. Add a tortilla on top of each filling and brush it with oil. Bake in the oven for about 10 minutes or until the bread has become golden brown. Serve with guacamole.

Tex-mex, Wraps

Enchiladas with chilli cottage cheese

Here comes a recipe for a very tasty and easily prepared feast!

Serves 5

1 kg cottage cheese
2 garlic cloves, crushed
2 green chillies, finely chopped
1 tsp herb salt
8 wheat tortillas
200 g cheese (e.g. cheddar), grated

Mix the chilli, garlic, cottage cheese and herb salt. Portion the cottage cheese on the tortilla breads. Roll them up and place them in an ovenproof dish. Sprinkle cheese on top and bake in the oven at 200 °C for 15-20 minutes, until the cheese is bubbling. Serve with a green salad and salsa.

Tex-mex, Wraps

Corn Tortillas with fried beans and guacamole

This is an absolutely delicious version of vegetarian tacos! Thereby, I will share with you my favorite guacamole recipe. (The recipe for the corn tortillas is taken from the back of the cornmeal package from Saltå Kvarn.)

Serves 6

1 batch of corn tortillas (recipe below)
1 batch of fried black beans (recipe below)
1 batch of guacamole (recipe below)
1 cucumber, chopped
3 tomatoes, chopped
2 bell peppers, chopped
1 red onion, chopped

Serve the fried beans on a corn tortilla topped with chopped vegetables and guacamole. Try to roll up if you can, otherwise spread the topping on the tortilla and eat it like a pizza.

Corn tortillas

2.5 dl cornmeal
1 dl wheat flour
1 egg
5 dl water
1 tbsp oil
1 pinch of salt

Whisk together eggs, water and oil and then mix in the remaining ingredients. Fry the batter as pancakes.

Fried black beans

700 g cooked black beans (drained weight)
2 tbsp tomato paste
2 dl water
1 tsp coarsely ground black pepper
1 tsp ground chilli pepper
1 tsp ground cumin
Oil for frying

Heat the oil in a frying pan. Add the beans and mash half of them with a fork while they are frying for a couple of minutes. Stir in the water, tomato puree and spices and simmer for a few minutes.

My best guacamole

4 avocados, peeled and mashed
2 dl yogurt
1 red onion, finely chopped
1 tomato, finely chopped
1 red chilli, finely chopped
1 garlic clove, crushed
juice of half a lime
2 pinches herb salt
0.5 tsp cayenne pepper

Mix all ingredients.

Pasta, Tex-mex

Tex-mex pasta sauce

Tacos are really good, so why not eat them in the form of a pasta sauce, with a combination of ingredients and flavors giving that tex-mex feeling. It cannot be anything but good!

Serves 6

3 onions, chopped
3 garlic cloves, crushed
2 dl dried black beans (6 dl cooked)
400 g crushed tomatoes
2 dl creme fraiche
2 dl corn
2 green bell peppers, chopped
2 dl water
2 tsp ground chilli pepper
0.5 tsp cumin
1 tbsp oregano
1 tsp thyme
1 tsp herb salt
1 tsp coarsely ground black pepper
1 pinch cayenne pepper
500 g tagliatelle
Oil for frying

Cook the beans according to the instructions on the package. Fry the onions for a couple of minutes and include the garlic the last half a minute. Add all other ingredients (except the pasta) and let simmer for 10 minutes. Meanwhile, boil the pasta according to the directions on the package. Serve the pasta with the sauce.

Soup, Tex-mex

Taco soup

Tacos are so good! So why not vary them and eat them in the form of a soup instead. This has a superb combination of flavors: chilli, sour cream, nachos and cheese. What more can I say, the combination speaks for itself!

Serves 4-5

2 onions, chopped
3 garlic cloves, mashed
460 g cooked kidney beans (drained weight)
400 g of crushed tomatoes
5 dl water
2 tsp ground chilli pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp herb salt
0.5 tsp ground black pepper
130 g tortilla chips
100 g cheese, grated
2 dl sour cream
Oil for frying

Heat the oven to 200 ºC. Fry the onions and garlic for a couple of minutes. Add the kidney beans, chopped tomatoes, water and the spices. Let simmer for about 10-15 minutes. Meanwhile, spread the nacho chips on a baking plate and top them with the cheese. Bake in oven for approximately 5 minutes. Blend the soup smooth with a hand blender. Serve it with the nacho chips and sour cream.