sweet corn - vegetarian recipes

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sweet corn vegetarian recipes

corn chaat recipe | masala corn recipe | spicy sweet corn chaat

November 27 2017 hebbar's kitchen 

corn chaat recipe | masala corn recipe | spicy sweet corn chaatcorn chaat recipe | masala corn recipe | spicy sweet corn chaat with step by step photo and video recipe. corn chaat or masala corn is common street food in india and is mainly served outside huge shopping malls or cinema theatres. these days the simple masala corn can be served in many flavours with different types of suaces like peri peri, sweet chilli and others. but this is simple chaat or salad recipe with basic spices and ingredients. Continue reading corn chaat recipe | masala corn recipe | spicy sweet corn chaat at Hebbar's Kitchen.

corn curry recipe | sweet corn sabzi | sweet corn gravy recipes | corn recipes

November 7 2017 hebbar's kitchen 

corn curry recipe | sweet corn sabzi | sweet corn gravy recipes | corn recipescorn curry recipe | sweet corn sabzi | sweet corn gravy recipes | corn recipes with step by step photo and video recipe. the corn recipes has a lot of variations especially with its gravies and curries. it can be prepared either dry curry or even in tangy tomato based curries. but in this recipe i have tried a restaurant style creamy sweet corn sabzi. Continue reading corn curry recipe | sweet corn sabzi | sweet corn gravy recipes | corn recipes at Hebbar's Kitchen.

corn fried rice recipe | sweet corn fried rice | chinese corn fried rice

September 25 2017 hebbar's kitchen 

corn fried rice recipe | sweet corn fried rice | chinese corn fried ricecorn fried rice recipe | sweet corn fried rice | chinese corn fried rice with step by step photo and video recipe. chineese cuisine recipes are one the popular cuisine internationally. most of the recipes are derived from rice and noodles which is served with stir fired vegetables and meat. one such popular rice recipe is fried rice recipe which can be developed with many variation. one such variation is sweet corn fried recipe which is not only easy to prepare, but tastes amazing. Continue reading corn fried rice recipe | sweet corn fried rice | chinese corn fried rice at Hebbar's Kitchen.

corn pakoda recipe | sweet corn pakora | corn bhajiya recipe

September 8 2017 hebbar's kitchen 

corn pakoda recipe | sweet corn pakora | corn bhajiya recipecorn pakoda recipe | sweet corn pakora | corn bhajiya recipe with step by step photo and video recipe. the recipe of sweet corn pakora is very similar to any other pakoda or fritters recipe. it follows the same besan and rice flour batter spiced with dry spice powders. later the corn kernels are dipped into batter and deep fried in small portions until crisp. Continue reading corn pakoda recipe | sweet corn pakora | corn bhajiya recipe at Hebbar's Kitchen.

Vegetarian Meal Plan | Carrot Fritters, Black Bean Burgers & Caprese Pizza

July 7 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: carrot fritters with cumin lime cashew cream; chipotle black bean burgers with sweet corn relish; blueberry corn panzanella with maple chipotle dressing; grilled Caprese naan pizza; and Swiss chard and gruyere strata.

Street Fair Corn from NYC Vegan

June 6 2017 Robin Robertson's Global Vegan Kitchen 

Street Fair Corn from NYC VeganI love New York — and I REALLY love NYC Vegan, the fantastic new cookbook by Michael Suchman and Ethan Ciment aka the Vegan Mos.  It’s such a fun book, billed with personal anecdotes and stories about New York City.  Best of all, of course, are the wonderful recipes — all the great food New York is know for, made deliciously vegan.  One of my favorites is the Street Fair Corn (below) which I will be making regularly this summer. Kudos to Michael and Ethan for a job well done and for bringing New York City into our kitchens!  If you don’t own NYC Vegan, do yourself a favor and order a copy today. Street Fair Corn Summer in New York City means weekend street fairs. The fairs have no rides or games. Instead, avenues are closed to traffic for several blocks, where dozens of vendors sell food. One of the most popular foods is Mexican Street Corn--freshly grilled sweet corn coated in a mixture of cheese and spiced mayonnaise. We created a vegan version of this dish that tastes even better than the original. (From NYC Vegan, copyright (C) 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.) Serves 4 Ingredients - 1/­­4 cup nondairy mayonnaise - 1/­­4 cup nondairy sour cream - 1/­­4 cup nondairy parmesan, plus more for serving - 1/­­2 teaspoon chili powder, plus more for serving - 1 medium clove garlic, finely minced - 1 tablespoon finely chopped fresh cilantro or Italian parsley - 4 ears sweet corn, shucked - 1 lime, cut into wedges Preparation - Heat a grill for direct-heat grilling, or heat a grill pan over high heat on the stove. While the grill is heating, in a medium mixing bowl, combine the mayonnaise, sour cream, nondairy parmesan, chili powder, garlic, and cilantro. Stir until completely combined. - Place the corn directly on the hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. - Remove the corn from the grill and transfer to a serving plate. Use a pastry or basting brush to generously coat each ear of corn with the mayonnaise mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.     The post Street Fair Corn from NYC Vegan appeared first on Robin Robertson.

Three Sisters Stuffed Squash

March 21 2017 Meatless Monday 

The theme of the 2017 Careers through Culinary Arts Program (C-CAP) Meatless Monday Recipe Contest was “Oodles of Noodles” and it challenged teen chefs to create innovative, meatless noodle recipes. The grand prize winner is this stuffed squash recipe from Adrián González of the C-CAP program at the Los Angeles Center for Enriched Studies. Serves 8 - For the Squash: - 4 large acorn squash - 3 to 4 Tablespoons olive oil - To Prepare Filling: - 2 Tablespoons olive oil - 7 ounces fideo noodles - 1 small brown onion, diced - 1 medium Poblano pepper, diced - 1 small carrot, diced - 1 small zucchini, diced - 3 cups spicy, canned tomato sauce (I suggest El Pato sauce) 2 Tablespoons lime juice (more or less to taste) - 1 cup frozen sweet corn, thawed - 1 cup canned black beans, drained - 1 large mango, seeded, peeled and diced - salt and pepper to taste - To Garnish: - Mexican crema or sour cream - 1 bunch cilantro, coarsely chopped To prepare the squash, cut each acorn squash in half through stem to bottom; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender. This is a good time to make the filling. Heat the olive oil in a large skillet. Add the fideo noodles. Stir continuously over medium heat for 2 minutes. Add the onion, pepper, carrot, and zucchini. Cook, stirring frequently until the vegetables are tender, 3 to 5 minutes. Stir in the tomato sauce and lime juice. Cook, stirring frequently until the noodles are al dente. Fold in the corn, beans, and mango. Heat just until everything is warm. Hold warm while you reheat the squash. Turn squash cut side up. Drizzle olive oil over the flesh of the squash; sprinkle with salt and pepper. Cover and microwave on high for 2-3 minutes more or until heated through. Fill each squash half with one eighth of the fideo mixture. Garnish each with crema & cilantro. Serve immediately. The post Three Sisters Stuffed Squash appeared first on Meatless Monday.

Colorful Bean Chili

March 7 2017 Veganpassion 

Colorful Bean Chili Chili is one of my favorite classics. It's made very quickly and super easy and it tastes wonderful! The colorful bean mix makes my eyes shine and my belly dance. Under the motto: The more colors, the better it tastes. Eating becomes so much fun ? . Makes 4 portions. Ingredients: 1 cup tofu 1 onion 3 tbsp. olive oil 1 paprika, red 1 tbsp. tomato paste 1 can sieved tomatoes 1 tsp. raw cane sugar or agave syrup 1 can kidney beans 1/­­2 can borlotti beans 1 can sweet corn 1/­­2 can chickpeas 1 chili 1 tbsp. yeast flakes salt, pepper paprika powder For the curd: 1 cup soy curd 1/­­2 bunch parsley salt, pepper 1 tsp. lemon juice 1 pinch agave syrup a handful nachos Crumble tofu and roast it in olive oil. Cut onion and paprika into fine cubes and add them to the tofu. Add tomato paste and let it caramelize. Then add sieved tomatoes, sugar, beans, corn and chickpeas. Cut the chili into rings and add as much as you want. Bind with yeast flakes and spice everything. For the curd cut the herbs and mix them with the soy curd. Spice it. Refine with lemon juice and agave syrup. Serve chili with curd and nachos.

Bell Pepper and Corn Pasta Salad

July 14 2016 Oh My Veggies 

Chopped bell peppers, fresh sweet corn and fusilli are tossed with a white balsamic vinaigrette to make this summery pasta salad.

Saturday Six | Roasted Jalape?os, Blueberry Corn Panzanella & Rainier Cherry Ice Cream

June 27 2015 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including Roasted Jalape?os, Rainier Cherry Ice Cream, Blueberry Corn Panzanella, Coconut Curry Soup, Vegan Summer Pizza with Sweet Corn, and Tofu Banh Mi Sandwiches with Lemongrass.

This Week’s Meatless Meal Plan | 06.22.15

June 19 2015 Oh My Veggies 

On the menu this week: Chana Masala Stuffed Sweet Potatoes, Zucchini and Corn Paninis with Pepper Jack, Greek Fattoush Salad, Roasted Garlic and Mushroom Soup, and a Summery Sweet Corn, Sausage and Thyme Pizza.

Sweet Corn and Coconut Milk Chowder

September 7 2014 Oh My Veggies 

Summer meets fall in this spicy, creamy, vegan sweet corn chowder with coconut milk. Top with cilantro, jalape?os, coconut flakes and fresh corn.

Kohlrabi, Corn & Tofu Curry

August 17 2014 Oh My Veggies 

Not sure what to do with kohlrabi? This easy curry dish pairs it with fresh summer tomatoes, sweet corn, and tofu.

This Weeks Meatless Meal Plan | 06.09.14

June 6 2014 Oh My Veggies 

This Weeks Meatless Meal Plan | 06.09.14On the menu this week: Brown Rice Greek Salad, Grilled Portabella Burgers, Easy Cheesy Veggie Skillet Lasagna, Summer Veggie Rice Bowls, and Sweet Corn, Sausage & Thyme Pizza.

corn pulao recipe | sweet corn pulav | sweet corn pulao recipe

August 28 2017 hebbar's kitchen 

corn pulao recipe | sweet corn pulav | sweet corn pulao recipecorn pulao recipe | sweet corn pulav | sweet corn pulao recipe with step by step photo and video recipe. pulao recipes are very common in many indian households and it is typically prepared on various occasions. it is one such recipe, which can be prepared for day to day meals and also for any special occasions feast. generally in a feast, it is served with side dish which can be gravy recipes or can also be served with dal recipes too. Continue reading corn pulao recipe | sweet corn pulav | sweet corn pulao recipe at Hebbar's Kitchen.

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet

July 7 2017 hebbar's kitchen 

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutletnoodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet with step by step photo and video recipe. noddles cutlet is a popular street food recipe which is typically prepared with chinese noodles with other indo chinese ingredients. however this recipe is an improvised version prepared with favorite maggi masala noodles which is later stuffed with boiled aloo and sweet corn. it is typically enjoyed as evening tea time snack, but can also be used as patties to prepare veg burger. Continue reading noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet at Hebbar's Kitchen.

corn salad recipe | sweet corn salad | corn kosambari recipe

May 18 2017 hebbar's kitchen 

corn salad recipe | sweet corn salad | corn kosambari recipecorn salad recipe | sweet corn salad | corn kosambari recipe with step by step photo and video recipe. kosambari is a favorite south indian salad which is typically prepared with carrots, cucumber, lentil and even pomegranate. sweet corn salad is new entry into this list and is often prepared by mixing it other veggies or by itself. ideally it is consumed just before consuming the rice and dal combination, but not restricted to eat corn salad as a plain salad. Continue reading corn salad recipe | sweet corn salad | corn kosambari recipe at Hebbar's Kitchen.

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Basil Jalapeno Corn Fritters Gluten free

August 22 2016 Vegan Richa 

Basil Jalapeno Corn Fritters Gluten freeBasil Jalapeno Corn Fritters. Easy Gluten-free Vegan Corn Fritters with jalapeno, basil and black pepper. Serve with ketchup, vegan ranch or chutneys of choice. Soy-free Recipe. Pin this post.  It has been incredibly hot the past few days and I realized we have a few more weeks of Summer left. Yes! Bring on all that sweet corn to make some corn fritters. These corn fritters are super easy and super quick. Toss, some corn, herbs, spices and rice flour. Add water and cook on a skillet. I added fresh basil, jalapeno and loads of black pepper to these. It helps make the summer heat bearable, because you would be hotter than the heat outside ;0. And the sweating helps cool things down ;). I use rice flour and cornmeal in these fritters. Any flour will work (wheat, all purpose, chickpea etc). I prefer white rice flour as it tends to be more crunchy and less gummy than regular flour. The flavor also lets the corn shine through. There is more corn than batter, so some of the corn gets nicely toasted and smoky almost like a grilled corn fritter. Use herbs of choice and make these fritters. Serve with cilantro chutney, vegan ranch, ketchup or other dips. Continue reading: Basil Jalapeno Corn Fritters Gluten freeThe post Basil Jalapeno Corn Fritters Gluten free appeared first on Vegan Richa.

This Week’s Meatless Meal Plan | 09.07.15

September 4 2015 Oh My Veggies 

On the menu this week: Corn and Zucchini Galette; Chipotle Black Bean Quinoa Burgers with Sweet Corn Relish; Grilled Veggie Gyros with Creamy Cucumber Dill Sauce; Cheesy Baked Black Bean and Veggie Taquitos; and Lemon Ricotta Pancakes with Sautéed Peaches.

Veg Hot Spot: The Springs in Los Angeles

June 26 2015 Vegetarian Times 

Veg Hot Spot: The Springs in Los Angeles An oasis of wellness in the downtown Arts District of Los Angeles, The Springs welcomes stressed urbanites. The one-stop shop for healthful, sustainable living encompasses an organic juice bar, a 40-person yoga studio, a spa and wellness center, a vegan wine bar, ?and a raw vegan restaurant. By building everything together, you create community, a space where people want to gather. And hopefully they end up bettering themselves as ?a result, says Jared Stein, who co-founded The Springs with business (and life) partner Kimberly Helms. Some may come for a yoga class and stay for a fresh-pressed juice, such as the citrus-packed Skinny Dip; others linger over biodynamic wine after a session in the infrared sauna. A draw all on its own, the restaurant serves up such selections as sweet corn ravoli (pictured), samosas, and ?a sweet pea pistachio cake. The Springss airy, open floor plan lends itself to events such as book signings, weddings, and retreats, further solidifying the health-conscious community thats, ahem, springing up there. Hungry for more? Visit The Springs at 608 Mateo St. in Los Angeles.

This Week’s Meatless Meal Plan | 04.13.15

April 10 2015 Oh My Veggies 

On the menu this week: Pizza Quinoa Stuffed Portabella Mushrooms; Korean Barbecue Tofu Bowls with Stir-Fried Veggies and Quinoa; Veggie & Tempeh Sloppy Joes; Heat-Free Lentil and Walnut Tacos; and Sweet Corn Chowder with Coconut Milk.

Corn and Black Bean Burritos

August 25 2014 Meatless Monday 

Frozen corn is a convenient addition to these Southwestern  burritos, but if you have access to a local farmers market, August is prime season to swap in fresh sweet corn instead. Two medium ears of corn will give you the 1 1/­­4 cups this recipe requires. This recipe comes to us from our friends at The Heart Truth(R). Serves 12 - 1/­­4 cup scallions (green onions), rinsed and sliced into 1/­­4 -inch wide circles, including green tops - 1/­­4 cup celery, rinsed and finely diced - 1 1/­­4 cup frozen yellow corn - 1/­­2 ripe avocado, peeled and diced - 2 tbsp. fresh cilantro, chopped (or substitute 2 tsp dried coriander) - 1 can (15 1/­­2 oz) black beans, drained and rinsed - 1/­­4 cup reduced-fat shredded cheddar cheese - 1/­­4 cup salsa or taco sauce (look for lowest sodium version) - 12 (9-inch) whole-wheat tortillas Preheat oven to 350 °F. Combine scallions, celery, and corn in a small saucepan. Add just enough water to cover. Cover, bring to a boil, and reduce heat to medium. Simmer for 5 minutes, until vegetables soften. Drain vegetables. Set aside to cool. Combine avocado, cilantro, and beans in a large mixing bowl. Add cheese and salsa, and mix. When corn mixture has cooled slightly, add to avocado mixture. In a large nonstick pan over medium heat, warm each tortilla about 15 seconds on each side. Place each tortilla on a flat surface. Spoon 1/­­3 cup of the mixture into the center of the tortilla. Fold the top and bottom of the tortilla over the filling. Fold in the sides to make a closed packet. Repeat with the remaining tortillas. When all tortillas are wrapped, continue heating in the oven 5 minutes, until all are warm and cheese is melted. Source: National Institutes of Health, National Heart, Lung, and Blood Institute The Heart Truth is a registered trademark of the U.S. Department of Health and Human Services. The post Corn and Black Bean Burritos appeared first on Meatless Monday.

Summer Corn Wheat Berry Salad

August 4 2014 Meatless Monday 

Sweet corn, bell pepper and tomatoes show off summer in this surprisingly hearty salad of wheat berries and white beans. A mustard lemon sherry vinaigrette adds a sophisticated touch to this chilled entrée which requires almost no stove time. This recipe comes to us from Kimberly of Flavorista. Serves 4 For the dressing: - 2 tablespoons fresh lemon juice 1 1/­­2 teaspoons sherry vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard 1/­­2 teaspoon salt 1/­­8 teaspoon ground black pepper 3 tablespoons extra-virgin olive oil To complete the summer corn wheat berry salad: - 8 cups water - 1 teaspoon salt - 1 cup wheat berries, soaked overnight or quick-soaked - 1 cup corn off the cob, freshly cooked - or - 1 cup frozen corn, thawed 1 cup canned white beans, drained and rinsed - or - 1 cup dried white beans, cooked 1/­­2 orange bell pepper, chopped 1/­­4 cup red onion, finely chopped 1/­­4 cup fresh parsley, finely chopped 1 teaspoon lemon zest 2 tomatoes, seeded and chopped 1/­­4 cup feta cheese, crumbled To make the dressing: In a small bowl whisk together the lemon juice, vinegar, garlic, mustard, olive oil, salt and pepper. To complete the summer corn wheat berry salad: Bring the water, salt and pre-soaked wheat berries to a boil in a large pot over medium-high heat. Turn heat down to low and simmer, uncovered, for 50-60 minutes, or until the wheat berries puff up a bit and become tender. Drain and rinse with cool water. In a large bowl combine the cooked wheat berries, corn, white beans, bell pepper, red onion, parsley, lemon zest and tomatoes. Drizzle the salad with the dressing and toss to combine. Top the salad with the crumbled feta and enjoy. The post Summer Corn Wheat Berry Salad appeared first on Meatless Monday.

Chipotle Corn Huevos Rancheros

May 5 2014 Meatless Monday 

Sweet corn is sautéed spicy with red pepper and jalape?o then tempered with cumin tomato scented beans. A tortilla makes the perfect plate for this summer corn spin on a classic Mexican breakfast. This recipe comes to us from Emily of Well Fed, Flat Broke. Serves 4 - 2 tablespoons canola or olive oil -  1/­­2 medium onion, chopped - 3 cloves garlic, minced - 1 cup fresh corn, cut from the cob - or - 1 cup frozen corn, thawed - 1 cup red bell pepper, diced - 1 jalape?o pepper, minced - 3-4 large tomatoes, puréed to make 2 cups tomato purée - 1 14 ounce can black or red beans, drained - 1 teaspoon salt - 1 teaspoon chipotle chili powder - 1 teaspoon ground cumin -  1/­­2 teaspoon dried oregano - 4 eggs -  1/­­4 cup queso fresco*, crumbled - 4 flour tortillas - 1 lime, cut into wedges for garnish -  1/­­4 cup fresh cilantro, chopped *a soft, mild chees. Queso fresco can be found in Mexican markets or the Mexican or dairy section of most grocery stores. Substitutions include feta, ricotta or any other soft cheese. Preheat the oven to 375 degrees. Place the oil in a large pan over medium-high heat for 3-5 minutes, or until the onion becomes translucent. Add the garlic, corn, bell pepper and jalape?o to the pan. Stir to combine and cook for another 3 minutes, or the veggies until are glistening. Stir the puréed tomatoes, beans, salt, chili powder, cumin and oregano into the pan. Turn heat down to low and simmer for five minutes more, or until the mixture has reduced and thickened slightly. Remove the pan from heat and crack the eggs on top. Sprinkle with the queso fresco and place the pan into the heated oven on the middle rack. Bake for 12-15 minutes, or until the whites of the eggs are fully solid and the yolks are cooked to preference. Serve the egg bean corn mixture in equal portions atop 4 tortillas. Squeeze a lime wedge over each portion, sprinkle with cilantro and enjoy. The post Chipotle Corn Huevos Rancheros appeared first on Meatless Monday.


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