1 1/2 c Uncooked pinto beans
5 c Water
1 ts Salt
3/4 c Crushed tomatoes
1/4 ts Cayenne pepper
5 cl Garlic; minced
3 tb Sunflower oil
1 1/2 lb Tofu; cut into 1/2" cubes
1 ts Tamari
3/4 c Onion (1 md); chopped
3/4 c Carrot (1); diced
3/4 c Broccoli; chopped,
- stems and florets
3/4 c Zucchini (1 sm); sliced
3/4 c Green pepper (1 md);
- chopped
2 Dried chili peppers; chopped
- -OR-
1 Fresh chili pepper;
- finely chopped
2 ts Ground cumin
8 Wheat tortillas (10")
1 c Cheddar cheese; grated
2 c Jalapeno pepper Jack
- cheese; grated
Salsa
Sour cream
Soak pinto beans in water for 8 hours or overnight. Bring to a boil
in a 2 qt saucepan and simmer, covered, until tender, approximately 2
hours. Drain out excess water, mash beans, and add 1/2 ts salt,
tomatoes, cayenne, and 2 cloves minced garlic. Stir.
Preheat oven to 400 F.
Set 10" frying pan over medium heat and add 2 tb oil. When oil is
hot, add tofu. Cook until browned on all sides. Pour tamari over
tofu, cook 1 minute more, and remove from heat. Set tofu aside.
Again set frying pan over medium heat, add remaining oil, then
onions, 3 cloves minced garlic, and carrot. When onions begin to
brown, add broccoli, zucchini, and green and hot peppers. Cook until
just tender. Drain any excess liquid out of mixture. Add 1/2 ts salt
and cumin to mixture and stir well.
Lay out tortillas on counter. Spread 1/3 cup beans in center of each
tortilla. Top with vegetables, then a bit of tofu, followed by
cheeses that have been mixed together. Fold edges of tortillas in and
roll tortillas up. Set on baking sheet. Brush each tortilla with some
Salsa and bake 10 minutes. Top with sour cream and salsa.
Recipe by Horn of the Moon Cookbook by Ginny Callan
