Guest guest Posted December 20, 2000 Report Share Posted December 20, 2000 * Exported from MasterCook * Individual Nachos Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Cooking for Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Black Bean-Smoked Chile Dip OR refried beans -- warmed 4 corn tortillas -- cut into sixths and baked until crisp Pico De Gallo OR favorite bottled salsa 1/2 cup crumbled queso fresco or feta cheese cilantro sprigs Place a spoonful of warmed beans on the base of each chip, cover with a little salsa and crumbled cheese, then garnish with a cilantro sprig and serve. VARIATION: Individual Nachos with Guacamole: Mound a spoonful of Guacamole (page 94) on the base of each chip, then add a few crumbles of feta if desired, a dab of Tomatillo Salsa (page 103) and a cilantro sprig. Source: " Appetizers and First Courses " S(ISBN): " 0-7679-0014-6 " Copyright: " 1997 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 4g Fat (21.8% calories from fat); 8g Protein; 25g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 46mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : Mammoth platters of chips galvanized with hot, stringy cheese are not among our culinary stars, but the same idea applied to tortilla chips one at a time as some merit. These are light and tasty with bright, clear flavors. Nutr. Assoc. : 0 0 0 0 0 4670 0 * Exported from MasterCook * Black Bean-Smoked Chile Dip Recipe By :Vegetarian Cooking for Everyone, Deborah Madison Serving Size : 10 Preparation Time :0:00 Categories : Appetizers and First Courses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked black beans 1/2 cup water or bean broth 1 tablespoon safflower or sunflower oil 1/4 cup sliced scallion -- including some green 1 teaspoon ground coriander 1 teaspoon ground cumin 1/4 cup chopped fresh cilantro 1 teaspoon pureed chipotle chile or 1/2 tsp cayenne juice of 2-3 limes salt Warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat. Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste, if you want it hotter, add more chile in small increments. Add lime juice and salt to sharpen the flavors. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 60 Calories; 2g Fat (23.8% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. NOTES : Use this recipe for nachos or quesadillas or as a dip. Nutr. Assoc. : 0 0 1300 1337 0 0 0 2625 0 0 * Exported from MasterCook * Pico De Gallo Recipe By :Madison’s Vegetarian Cooking for Everyone, page 102 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers and First Courses Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large ripe tomatoes -- finely diced 2 cloves garlic -- finely chopped 3 serrano chiles -- finely diced or 1 jalapeno -- seeded and diced 2 tablespoons chopped cilantro salt juice of 1 lime or 2 teaspoons apple cider vinegar Makes about 2 cups. Also know as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip. Combine the tomatoes with their juices, garlic, chiles, onion, cilantro, and 1/4 teaspoon salt in a bowl. Add the lime juice and taste for salt. If the tomatoes weren't very juicy, add 1 tablespoon water. Let stand 20 minutes or so before serving. Variation with Chipotle Chile: Omit the fresh chile and stir in 1/2 teaspoon pureed chipotle chile. Increase until it's as hot as you like it. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 1g Fat (10.4% calories from fat); 3g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 2 1/2 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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