bell pepper

Tex-mex, Wraps

Quesadillas with black beans, jalapeno and mozzarella

Leave a comment

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.

Salad, Spanish

Roasted root vegetables with feta cheese and Salsa Romesco

Leave a comment

Roasted root vegetables go very well together with feta cheese, fresh thyme and the flavorful Salsa Romesco sauce. (The recipe is inspired by a recipe in Hälsokokboken by Ulrika Davidsson.)

Serves 5

Roasted root vegetables with feta cheese

400 g swede, peeled and cut into 1 cm thick sticks
400 g beets, peeled and cut into 1 cm thick sticks
400 g potatoes cut into 1 cm thick sticks
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 apple, cut into wedges
1 tsp herb salt
1 tsp ground black pepper
1 tsp garlic powder
0.5 dl canola oil
150 g feta cheese
1 handful bunch of thyme

Preheat the oven to 225 degrees. Mix the root vegetables with oil and spices in an ovenproof dish. Put it in the oven. Add the tomato, red onion and apple in the oven dish after 25 minutes and mix. Roast for another 20 minutes. Serve the vegetables topped with thyme and crumbled feta cheese and with salsa Romesco (see recipe below).

Salsa Romesco

80 g blanched almonds
170 g bell pepper, coarsely chopped
1 tbsp red wine vinegar
2 garlic cloves
1 tsp chiliflakes
1 tsp salt
2 dl olive oil
1 dl canola oil + 1 tablespoon for grilling

Preheat the oven to 225 °C. Mix the bell pepper with 1 tbsp of canola oil in an ovenproof dish. Roast in the oven for about 10 minutes. Blend all ingredients except the oil in a food processor into a smooth mixture. Pour each oil in a thin stream while the food processor is running to incorporate them.

Tex-mex, Wraps

Corn Tortillas with fried beans and guacamole

Leave a comment

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

Leave a comment

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.