Mexican Hot Sauce

Spice Mix:

     3/4 cup chili powder

     3/4 cup cumin

     1/4 cup oregano

     2 Tbsp Crushed Red Pepper Flakes (more or less to taste)

     3/8 cup salt

     3/4 tsp garlic salt

Mix ingredients together to blend well.  I store mine in a plastic baggie.

Hot Sauce:

     2 tsp Spice Mix

     8 oz. can tomato sauce

     1-2 Tbsp white vinegar

Mix well until blended.  I store mine in a squeeze bottle in the fridge.  Should keep for a couple of weeks (if it lasts that long).

Tofu Scramble

We particularly like it with some red pepper sauteed in as well. 

Ingredients

For the Spice Blend:

    2 tsp ground cumin

    1 tsp dried thyme, crushed with your fingers

    1/4 tsp ground tumeric

    1/2 tsp salt

    3 Tbsp water

For the Tofu:

    2 Tbsp olive oil

    3 garlic cloves, minced (or more, to taste)

    1 lb firm or extra firm tofu, crumbled

    Fresh black pepper to taste

Directions

First blend the spices and salt together in a small cup. Add the water and mix. Set aside.

     

Preheat a large, heavy-bottomed pan over medium-high heat

     

Sauté the garlic in olive oil for about a minute

     

Break the tofu apart into bite-size pieces and sauté for about 10 minutes, stirring often

     

Get under the tofu when you are stirring, scrape the bottom, and don’t let it stick to the pan; that is where the good crispy stuff is

Use a thin metal spatula to get the job done; a wooden or plastic one won’t really cut it

The tofu should brown on at least one side, but you don’t need to be too precise about it

     

The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it’s nice and moist

     

Add the spice blend and mix to incorporate. Add the  pepper. Cook for about 5 more minutes. Serve warm

Black Bean and Sweet Potato Burritos

Ingredients

• 2 sweet potatoes, peeled and cubed small (about 3-4 cups)
• 1 jalapeno, seeded and finely diced
• 1 red pepper, diced small
• 1 small red onion, diced small (about 1/2 cup)
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, rinsed and drain
• 1/4 - 1/2 cup chopped cilantro (depending on your taste)
• 2 teaspoons fresh lime juice (from about 1 lime)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6-8 burrito-size tortillas (whole wheat, white or other favorite variety)

Directions

1. Preheat the oven to 425 degrees F. In a large bowl, toss together the sweet potatoes, jalapeno, red pepper and red onion with the olive oil, cumin, chili powder, salt and pepper. Dump the coated veggies onto a large rimmed baking sheet and roast for 18-20 minutes, tossing halfway through. The vegetables should be tender but not mushy at the end of cooking time.
2. Let the vegetable mixture cool. Scrape the mixture into a large bowl and toss with the black beans, cilantro and lime juice. Taste the mixture and add additional salt and pepper to taste, if needed. Refrigerate the mixture until ready to assemble the burritos or use immediately.
3. Place 3-4 tortillas on a microwave-safe plat and cover with a damp paper towel. Microwave for 15-20 seconds until the tortillas are pliable. Place 1/4 cup or so of the vegetable mixture in the center of the tortilla and top with a sprinkle with shredded cheese, a little of each kind.. Fold in the sides of the tortilla and roll up. Place seam-side down on a baking sheet. Repeat with the remaining tortillas until you have all the burritos you need (the filling can be refrigerated and used for 3-4 days).
4. Bake in a 375 degree F oven for about 10-15 minutes, until heated through and the top of the tortilla is golden brown. Adjust the baking time as needed depending on if the filling has been refrigerated or not. For a softer tortilla, wrap each burrito in tin foil and heat through. Serve immediately.