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
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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.

Ranchero Breakfast Burritos

Larry's Ranchero Breakfast Burrito

Ranchero Breakfast Burritos

Breakfast burritos are popular in restaurants everywhere. With Larry's Ranchero Sauce, you can make your own all-natural breakfast burritos at home any day you want.

1 16 oz. jar Larry's Southwestern Ranchero Sauce
4 (10 inch) flour, whole wheat or gluten free tortillas
1 lb. chopped chorizo or pork breakfast sausage
4 eggs
1/2 pound grated mild cheddar cheese

1. Warm the jar of Larry's Ranchero Sauce over medium heat.
2. Warm the tortillas in a large skillet on low heat until soft and pliable.
3. Brown the sausage in a skillet over medium heat until cooked through. Drain off any excess oil.
4. Scramble the eggs.
5. Make a breakfast burrito by laying a warm tortilla on a flat work surface. Spoon 1/4 cup Larry's Ranchero Sauce over the tortilla. Add 1/4 of the sausage, 1/4 of the scrambled eggs and 1/4 of the grated cheese on the tortilla.
6. Fold the tortilla like an envelope and place it on a warm plate. Serve with a small dish filled with 1/4 cup Larry's Ranchero Sauce for dipping. Make the rest of the burritos and serve.

Huevos Rancheros

Use Larry's Ranchero Sauce to make breakfast burritos and huevos rancheros.   Where to buy Larry's Sauces

Larry's Sauces are Premiums on WAMC Fund Drive

Three packs of Larry's Southwestern Sauces will be premiums on the WAMC Fund Drive that starts on June 1st. I am not sure when they will be offered, but, tune in and support your all-natural public radio station.

I am also going to make and deliver a big vat of Vegan Ranchero Black Bean Chili for the volunteers to snack on on Monday. I will be using one of my new food service size gallon jugs to make the chili.   

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.

How to Make Huevos Rancheros

Migas Texican Omelette

Migas Texican Omelette

Migas Texican Omelette

I first ate migas at a diner/restaurant in downtown Austin after a great night listening to country music at the Armadillo World Headquarters. Then again in Austin after a great night dancing at the Broken Spoke.
I use tortilla chips, fresh jalapeno or ancho peppers and Larry's Ranchero Sauce to make migas and I think they taste pretty good. 

1 tablespoon vegetable oil 
1 or 2 medium-sized fresh jalapeno
1 1/2 cups chunky crushed tortilla chips
1/2 cup Larry's Ranchero Sauce
4 eggs, stirred
1/2 cup grated cheddar, cotija or Monterrey Jack cheese
Salt and pepper to taste
2 tablespoons minced cilantro, as garnish
2 wedges lime

1. Fry the minced jalapeno in the vegetable oil in a medium non-stick skillet.
2. Add the tortilla chips and cook for two minutes over medium heat.
3. Add the Larry's Ranchero Sauce and cook for one minute.
4. Add the eggs and cook one minute.
5. Add the cheese, salt and pepper and cook another minute, stirring until the eggs are scrambled. 
6. Spoon on to two plates, sprinkle the cilantro over and serve with a wedge of lime. 

Serves 2.
 
Get more recipes at www.larryssouthwesternsauces.com
Buy Larry's Ranchero Sauce online.  

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

Mole Black Bean Tostadas with Butternut Squash Pico de Gallo

Mole Black Bean Tostadas with Butternut Squash Pico de Gallo

The chocolate and chili taste of Larry's Mole Sauce blends well with the earthiness of the black beans. This tasty vegan dish brings together the pre-Columbian flavors of squash, beans, chili peppers, tomatoes, corn and chocolate.

1 15 oz. can black beans, drained
1 cup Larry's Mole Sauce
1/4 tsp each salt and pepper
2 cups diced butternut squash
1/2 cup minced onion
1/4 cup minced jalapeno or ancho pepper
1/2 cup chopped fresh tomato
1/4 cup minced fresh cilantro
2 limes
1 cup vegetable oil
8 soft corn tortillas

• Place the drained pinto beans in a medium sauce pan. Add the Larry's Mole Sauce and cook over medium low heat for 3 minutes. Mash the beans and sauce. Add salt and pepper and keep warm.
• Place the squash on a baking tray and bake in a 350' oven for 10 minutes. Cool.
• Place the cooled squash in a mixing bowl and add the onion, jalapeno, tomato, cilantro and juice of one of the limes.
• Heat the oil over high heat and fry the corn tortillas until they brown lightly and crisp up. About 30 to 60 seconds. Drain on paper towels.
• Spread a couple big tablespoons of the mashed beans on one of the crispy tortillas, top with the squash pico de gallo and serve with lime wedges.

Serves 2 to 4.
Get more of Larry's recipes at his Website.

Chipotle Bean Tostadas with Summer Corn Guacamole

Chipotle Bean Tostadas with Summer Corn Guacamole

Tostadas were one of the first Mexican foods I ever ate way back when. The crunchy, fried corn tortillas, the smooth beans and the chunky guacamole spiked with fresh corn are a delicious combination of flavor and texture. This is a tasty vegan dish.  

1 15 oz. can pinto beans, drained
1/2 cup Larry's Chipotle Sauce
!/2 tsp each salt and pepper
1 cup corn kernels, about 1 ear
1 avocado
1/2 cup minced onion
1 jalapeno pepper, minced
1/2 cup chopped fresh tomato
1/2 cup minced fresh cilantro
2 limes
1 cup vegetable oil
8 soft corn tortillas

1. Place the drained pinto beans in a medium sauce pan. Add the Larry's Chipotle Sauce and cook over medium low heat for 3 minutes. Mash the beans and sauce. Add salt and pepper and keep warm.
2. Cut the corn kernels from the cob, place them in a non-metal mixing bowl, add water just to cover and microwave for one to two minutes until the corn is just barely cooked. Drain and cool. 
3. Scoop the avocado out of its skin, place the avocado in a small mixing bowl and mash with a fork. 
4. Add the corn, onion, jalapeno, tomato, cilantro and juice of one of the limes. 
5. Heat the oil over high heat and fry the corn tortillas until they brown lightly and crisp up. About 30 to 60 seconds. Drain on paper towels.
6. Spread a couple big tablespoons of the mashed beans on one of the crispy tortillas, top with the  guacamole, sprinkle with a little more cilantro and serve with lime wedges. 

Serves  2 to 4.