Veggie Bean Enchiladas Recipe

Veggie Bean Enchildas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.
1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

• Preheat the oven to 350'
• Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
• Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
• Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
• Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
• Spoon the remaining Larry's Ranchero Sauce over the enchiladas, sprinkle with cheese and bake in the oven for 20 to 25 minutes until the cheese is bubbling.
• Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.

Serves 4.
More recipes at www.larryssouthwesternsauces.com
If you like this recipe, share it with your friends.

Chipotle Chilaquilles

Chipotle Chilaquilles

Chilaquilles is a popular Mexican breakfast or brunch dish that is widely enjoyed in Texas and California. It is a great way to use up some day old corn tortilla chips because the chips are simmered in a spicy sauce, in this case Larry's Chipotle Sauce, and then topped with a fried egg and cheese. I always order chilaquilles when I am in Austin. One of my favorites.

One  16 oz. jar Larry's Chipotle Sauce
8 oz. corn tortillas chips
1 tsp. vegetable oil
4 - 8 fresh eggs
1 cup grated queso fresco or Monterrey Jack
1 cup mixed chipped avocado, jalapeno and red bell pepper

* Pour Larry's Chipotle Sauce into a two to three quart saucepan and heat over medium until the sauce is just lightly bubbling.
* Add the corn tortilla chips, lower the heat to medium low, cover and simmer for five minutes or until the chips are just beginning to soften but still have some crunch.
* Fry one or two eggs per person to sunny side up or over easy. Poached is good, too.
* Spoon equal portions of the chips/sauce mixture onto individual plates, top with the fried eggs, Sprinkle the cheese on top of that and adorn with the garnish.
Serves 4

More recipes are available at Larry's Website along with Where to Buy information.
Food Editors: Feel free to use this recipe with attribution.

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili

Vegetarian Black Bean Chili made with Larry's Southwestern Ranchero Sauce is a flavorful blend of vegetables, beans and sauce that everyone will enjoy. I invented my Ranchero Sauce when I was a chef in a vegetarian restaurant and this recipe for chili was always a favorite.

1 tablespoon vegetable oil
1 cup diced zucchini
1 cup fresh or frozen corn (thawed)
1 15 oz can black beans, rinsed and drained.
1 16 oz. jar Larry's Southwestern Ranchero Sauce

• Heat the oil in a medium saucepan and add the zucchini and corn. Cook for 2 minutes.
• Add the black beans and Larry's Ranchero Sauce. Bring the chili up to a boil, turn the heat to low, cover the pan and cook for 15 minutes.
• Serve with cornbread or tortilla chips.
• Serves 4.

How to Make Huevos Rancheros

See how easy it is to make huevos rancheros with Larry's All-Natural Ranchero Sauce

Ranchero Beans and Brown Rice

Ranchero Beans and Brown Rice

This easy-to-prepare vegetarian dish mixes Larry's Ranchero Sauce with pinto beans, brown rice, veggies and a little bit of cheese. This could easily be a vegan dish with the use of vegan cheese or no cheese at all.

1 cup brown rice
1 15 oz. can pinto beans, drained and rinsed.
1 16 oz. jar Larry's Ranchero Sauce
1 cup white or yellow sweet corn
1 cup diced zucchini
1 cup shredded mild cheddar cheese
1/2 cup minced jalapeno or long green chili pepper

* Cook the brown rice according the package instructions.
* Mix the pinto beans with the Ranchero Sauce and cook over medium heat for 10 to 15 minutes.
* Cook the corn and zucchini separately in a small amount of water. Drain and keep warm.
* Place a scoop of the cooked rice in the bottom of a serving bowl. Spoon the ranchero bean mixture over that. Sprinkle the cooked corn and zucchini over that and add the cheese on top.
* Sprinkle the minced jalapeno over the top and serve.
Serves four.

Huevos Rancheros

Huevos Rancheros

One of my favorite all-time dishes, huevos rancheros,  combines rancheros sauce, corn tortillas, eggs and cheese which tastes so good together.   I can eat huevos rancheros morning, noon and night.

1 16 oz jar Larry's Ranchero Sauce
1 - 2 tablespoons vegetable oil for frying the eggs
8 fresh eggs
8 soft corn tortillas
1 1/2 cups grated mild cheddar cheese
1 lime - cut in quarters

1. Pour one jar of Larry's Ranchero Sauce in a small saucepan and heat until hot and bubbling.
2. Heat the oil in a skillet and fry two eggs over easy, sunny side up, or however you like them.
3. Warm two tortillas in a dry skillet and place them next to each other, slightly overlapping, on a serving plate. 
4. Place the cooked eggs on top of the tortillas, spoon 1/2 cup Larry's Ranchero Sauce over the eggs and sprinkle with the grated cheese. 
5. Serve each plate with a wedge of lime and squeeze the lime juice over the huevos rancheros.
6. Repeat to serve four. 

Larry's Southwestern Ranchero Sauce is available at grocery stores and natural food stores and online at amazon.com and abesmarket.com. Get more recipes at www.larrysauces.com   

Larry's Southwestern Sauces are VEGAN

2014 has been proclaimed The Year of the Vegan.

Larry's Ranchero, Mole and Chipotle Sauces are VEGAN.

Larry has VEGAN recipes at www.larryssouthwesternsauces.com

Buy Larry's Southwestern Sauces at your favorite store in New York, New England and North Jersey or ONLINE at:

Abe's Market

Vegan Cuts 

Amazon.com

Veggie Bean Enchiladas

Veggie Bean Enchiladas

Veggie Bean Enchiladas with Larry's Ranchero Sauce are a delicious vegetarian alternative to meat-filled enchiladas. Use black or pinto beans and cheese (vegan if you like) and you have a good protein source. As the garden season changes, you can add any of your favorite vegetables to this easy-to-prepare lunch or dinner.

1 cup finely chopped zucchini
1 cup fresh or thawed corn kernels
1 cup black or pinto beans, rinsed and drained
1 16 oz. jar of Larry's Ranchero Sauce
2 cups shredded Monterrey Jack, mild cheddar or Mexican cheese
8 corn or whole grain tortillas
1/2 cup minced fresh jalapeno, scallions or onion

1. Preheat the oven to 350'
2. Place the zucchini, corn and beans in a medium saucepan. Add 1/2 cup Larry's Ranchero Sauce and cook over medium low heat until the vegetables are cooked, about five minutes.
3. Heat the corn tortillas in a dry skillet until pliable, cover and keep warm.
4. Add 1 cup of the cheese to the veggie bean mixture and stir to blend.
5. Fill the corn tortillas with veggie/bean/cheese mixture, roll and place in a casserole dish.
6. Spoon the remaining Larry's Ranchero Sauce over the enchiladas, bake in the oven for 20 to 25 minutes until the cheese is bubbling.
7. Sprinkle with the minced jalapeno and serve with an avocado slice and dollop of sour cream.
8. Serves 4.

More recipes at www.larryssouthwesternsauces.com
If you like this recipe, share it with your friends.

Savory Ranchero Vegetable Bean Soup

Savory Ranchero Vegetable Bean Soup is a hearty broth filled with beans, corn, zucchini and other vegetables that can be a first course or serve as the center of a lunch or evening meal. It is a vegan soup that you can add shredded cheese or sour cream to and still keep it vegetarian. It is delicious no matter how you serve it.

1 /2 teaspoon vegetable oil
1/2 cup diced onion
3/4 cup diced zucchini
3/4 cup fresh or frozen corn or hominy
3/4 cup diced red, yellow or green bell pepper
1 15/oz can of black beans, drained
1 16 oz. jar Larry's Ranchero Sauce
1 cup vegetable stock or water
Salt and pepper to taste
Tortilla strips, sour cream or shredded cheese or vegan alternatives (optional)

1. Warm the oil in a medium pot over medium heat.
2. Add the onion, zucchini, corn and peppers and saute for two to three minutes.
3. Add the beans, Larry's Ranchero Sauce and the vegetable stock or water. Cover and cook for 10 to 15 minutes.
4. Serve in soup bowls topped with sour cream or cheese (optional) with chips on the side.

Buy Larry's Sauces at VeganCuts

Buy Larry's Southwestern Chipotle, Mole and Ranchero at

Vegan Cuts ONLINE.

Chipotle Grilled Pizza Barbacoa

Cooking pizza out doors on the grill adds a smoky flavor as the crust chars and gets a few grill marks from the flames.  Larry's Chipotle Sauce has a naturally smoky flavor from the chipotle peppers which are smoked jalapenos. Top with Monterrey Jack cheese, poblano peppers and onions and you have a delicious home made pizza with a Southwest blast.

1 one pound ready-to-cook package of pizza dough
1 cup Larry's Chipotle Sauce
1 cup seeded and thinly-sliced poblano pepper
1 cup peeled and thinly-sliced red onion
2 cups grated Monterrey Jack or cheddar cheese 

1. Preheat your gas or charcoal grill to medium heat
2. Remove the pizza dough from the package and roll it or spread it out on a cutting board to a 12 to 16 inch circle. (It doesn't have to be perfect, just so there are no torn areas in the dough).
3. Lay the pizza dough on the grill and close the lid to the cooker. Grill for five minutes or until the down side is just firm.
4. Flip the pizza over and top the slightly cooked side with the sauce, onions, peppers and cheese.
5. Close the lid and cook until the cheese is melted and the bottom of the pizza is firm and slightly charred
6. Remove from the grill , cut and serve. 

Serves four to six as a snack and two as a meal.
Buen provecho!  

Easy Chiles Rellenos Recipe

Chiles Rellenos – These are essentially long green chili peppers stuffed with cheese, battered and fried in a little oil until browned. Serve as is or in a pool of Larry’s Southwestern Chipotle Sauce. 

Eight canned long green chili peppers

Eight chunks of Monterrey Jack or cheddar cheese, approx 1/4" by 1/4 " by two inches. 

1/2 unbleached wheat flour or fine corn flour

Four fresh eggs

1/2 cup vegetable oil

1 cup Larry's Southwestern Chipotle Sauce or your favorite chipotle enchilada sauce

1. Place the green chilies on a cutting board. Make one slit lengthwise in the side of the pepper and clean out the seeds. 

2. Place a piece of Monterrey Jack cheese into the pepper and close the pepper. 

3. Dredge the stuffed pepper in flour and set aside.

4. Separate the eggs and the yolks from four fresh eggs. Whip the whites until firm and stir the yolks until blended. Stir the yolks into the whites. 

5. Heat ½ cup vegetable soil in a large skillet until hot but not burning. (350’) Dip the dredged stuffed peppers into the egg mixture and lay them into the hot oil. Brown on one side, turn them over and brown on the other. Repeat until all the stuffed peppers are cooked.

6. Serve them as is or lay them in a pool of heated Larry’s Southwestern Chipotle Sauce.

Serves four.     

Larry making huevos rancheros video

Working on my new video "How to Make Easy Huevos Rancheros." Should be up on YouTube in a few days.

Southwestern Enchilada Casserole Recipe

Larry's Southwestern Enchilada Casserole is really a dish of baked enchiladas without the hassle of rolling the fillings in corn tortillas. Think of it as Mexican lasagna. This is really easy, my kids love it and I predict it will become the new favorite casserole for pot luck suppers. I've used Larry's Ranchero Sauce in this recipe, but feel free to use Larry's Chipotle Sauce or Larry's Mole Sauce instead.




1 16 oz. jar Larry's Southwestern Ranchero Sauce or your favorite enchilada sauce.
6 to 8 soft corn tortillas.
1 teaspoon vegetable oil.
1/3 lb. ground beef, chicken or turkey.
2 cups grated cheddar or Monterrey Jack cheese
1 cup shredded zucchini

1. Preheat the oven to 350'
2. Add the vegetable oil to a medium sized pot and brown the ground meat.
3. Add Larry's Southwestern Ranchero Sauce to the pot and stir it into the ground meats.
4. In a two quart baking dish, place a spoonful of warm sauce mix to the bottom.
5. Place a corn tortilla on top of that. Sprinkle with cheese and zucchini. cover with another tortilla.
6. Repeat with the layers of sauce mix, cheese, zucchini and cheese ending with sauce mix over all and topped with cheese.
7. Bake in the oven for 30 minutes or until the casserole is hot and bubbly.

Serves 4 to 6

Larry's Mole, Chipotle and Ranchero Sauces are now available at more than 80 stores in New England and the Hudson Valley including Price Chopper, Shop Rite and Whole Foods Markets.
Larry's Southwestern Sauces are now available ONLINE coast to coast and around the world at Abe's Market.

Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry's Southwestern Sauces are vegetarian and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

If you like Mexican food, you'll love Larry's Southwestern Sauces!



March 2, 2012

Southwestern Mole Pizza with Smoked Mozzarella and Monterrey Jack

People who buy and cook with Larry's Southwestern Mole Sauce are always telling me how they use this rich, dark mysterious sauce that combines cocoa and chiles for a unique spicy flavor. Homemade Mole Cheese Pizza is the latest creation I've heard of. I tried it and it was REALLY GOOD!

Southwestern Mole Pizza with Smoked Mozzarella and Monterrey Jack 
1 package refrigerated prepared white or whole wheat pizza dough or homemade
1 cup Larry's Southwestern Mole Sauce
1 cup sliced smoked mozzarella or Gouda cheese
1 cup sliced Monterrey Jack cheese

1. Preheat the oven to 375'.
2. Spread the pizza dough out evenly on a round or rectangular pizza pan.
3. Spoon one cup of Larry's Southwestern Mole Sauce or your favorite mole sauce over the surface of the dough.
4. Sprinkle the cheese on top and place the pizza in the oven for 20 minutes or until the cheese is melted and the crust is just crisp.
5. Cut into sections and serve.

Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

They are vegan and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

Larry's Mole, Chipotle and Ranchero Sauces are now available at more than 80 stores in New England and the Hudson Valley including Price Chopper, Shop Rite and Whole Foods Markets. The list of stores keeps growing. Larry's Southwestern Sauces are now available coast to coast and around the world ONLINE at Abe's Market.


Buen provecho!

Cheesy Ranchero Vegetables

CHEESY RANCHERO VEGETABLES RECIPE

Gardens and farmer's markets are overflowing with zucchini, yellow squash, peppers and potatoes at this time of year. Adding a dollop of Larry's Southwestern Ranchero Sauce and some tangy grated cheese makes a great side dish or even a main course if your crowd is vegetarian. Easy and delicious!



Cheesy Ranchero Vegetables
1 teaspoon vegetable oil
1 cup Larry's Southwestern Ranchero Sauce or your favorite red enchilada sauce
4 cups diced vegetables, zucchini, yellow squash, new potatoes, onions, corn, sweet or hot peppers
1 cup grated Monterrey Jack or cheddar cheese or a mix

1. Heat the oil in a medium sized pot and add the vegetables. Cook over medium heat and stir for two minutes.
2. Add the Larry's Southwestern Ranchero Sauce or your favorite enchilada sauce and cook for five to ten minutes until the vegetables are cooked to your liking.
3. Sprinkle the cheese on top and cook until the cheese melts.
Serves four as a side dish or two as a main vegetarian course.
 
Buy Larry's Southwestern Sauces online at Abe's Market.

Larry's Southwestern Sauces are all-natural Mexican cooking sauces to make chili, enchiladas, chicken mole, huevos rancheros, seafood, tacos or just to simmer your favorite meats in. Larry's Sauces come in three flavors; Mole, Chipotle and Ranchero. All are made with fresh jalapeno and cilantro and a premium blend of herbs and spices.

Larry's Southwestern Sauces are vegan and gluten-free, preservative-free and are made with no tree or ground nuts. Larry invented these sauces when he was a chef at a natural whole foods restaurant in the Midwest.

Chunky Guacamole

Make this fast, simple and delicious guacamole and you will never feel the need to buy a pre-made guacamole from the store ever again.

2 whole ripe avocados
1 lime
1/3 cup finely chopped red onion
1 fresh jalapeno pepper, seeded and minced
1/4 cup minced fresh cilantro
1/4 teaspoon each coarse salt and fresh ground black pepper
1/2 cup finely chopped fresh tomato

1. Cut the avocados in half lengthwise, remove the pit and scoop the insides into a mixing bowl.
2. Squeeze the juice of the lime over the avocado right away to stop any discoloring and to add that citrus flavor.
3. Mash the avocado with the back of a fork or potato masher.
4. Add the onion, jalapeno pepper, cilantro, salt, pepper and tomato. Mix it all together.
5. Serve with your favorite chips or spread on fresh or toasted whole grain bread for a wonderful sandwich.
Serves two to four.

Larry's Southwestern Chipotle Macaroni and Cheese

Here is the recipe I entered in the Times Union Mac-N-Cheese Bowl on 19Feb2011, a fundraiser for the Northeast NY Food Bank. I didn't win but it was a great time and a great cause.

Macaroni and cheese is not an everyday dish South of the border. But now that there are millin of Mexican-Americans living north of the border, adding chipotle sauce to flavor macaroni and cheese makes a lot of sense. And it tastes good, too!

1 lb. elbow macaroni pasta
6 tblsp. butter
½ cup unbleached flour
4 cups milk, warmed
1 tsp. salt
1/2 tsp. black pepper or more to taste
2 cups grated white or orange sharp cheddar
2 cups grated Monterrey Jack cheese
1 cup Larry’s Southwestern Chipotle Sauce or your favorite Mexican sauce
½ cup minced fresh poblano or jalapeno peppers, seeds removed. (optional)

1. Boil the macaroni in a large pot of water until barely done according to package instructions.
2. Melt the butter over medium heat in a large pot. Add the flour and stir to form a roux. Add the warm milk and stir to form a cream sauce. Add salt and pepper to taste.
3. Stir the cheese into the sauce. Add the macaroni and Larry’s Southwestern Chipotle Sauce. Stir it all together and transfer it to a baking dish. Sprinkle the minced poblano over the top and bake in a 350’ oven for 25 minutes.
Serves four to six.

Huevos Rancheros Breakfast Wraps

Huevos rancheros breakfast wraps are one of the hottest fast food items today. Starbucks and MacDonalds' have them and now you can easily make them in the comfort of your own home. Just open a jar of Ranchero Sauce and you are half-way there.

Heat two cups of Larry's Southwestern Ranchero Sauce or your favorite Ranchero sauce. Warm four whole wheat or white flour tortillas. Scramble six eggs. Have ready one and one half cup of grated cheddar or Monterrey Jack cheese or a combination.

Place a warm tortilla on a plate. Spoon two to three tablespoons of the warm Ranchero sauce on the tortilla. Place scrambled egg over that, sprinkle with cheese, spoon a little more Ranchero sauce over that. Roll up the wrap, do the same with the rest of the ingredients and serve.

Makes four Huevos Rancheros Breakfast Wraps.

Easy Authentic Huevos Rancheros Recipe

I predict that huevos rancheros will be the next great brunch dish.
At my tasting demo last Saturday at Whole Foods Market in Swampscott, MA, just north of Boston, so many Mexican-American shoppers told me they used Larry's Southwestern Ranchero Sauce to make huevos rancheros at home, I felt I needed to post an easy and authentic recipe here so more people can enjoy this tasty and healthy dish.

Larry's Southwestern Huevos Rancheros
1. Heat one jar of Larry's Southwestern Ranchero Sauce in a saucepan or microwave.
2. Warm four to eight soft (not crunchy) corn tortillas in a heavy skillet or griddle over medium heat for 15 to 20 seconds on each side.
3. Fry two eggs per person. (sunny side up, over easy, scrambled, whatever you like)
4. To serve, place two warm corn tortillas overlapping on a plate, top with the eggs, cover with warmed Ranchero Sauce and sprinkle with grated cheddar or Monterrey Jack cheese.
5. Pop the plate in the microwave for 30 seconds or under the broiler until the cheese melts.

Serves two to four.