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Catalot Mexican Recipes

Black Bean Lasagna

Serving Size: 8
Categories: Mexican, Pasta (Vegetarian), Black Beans
9 Lasagna Noodles -- uncooked
1 Tablespoon Olive Oil
1 Medium Onion -- chopped
3 Cloves Garlic -- minced
1 Cup Water
2 Tablespoons Cilantro -- chopped
30 Ounces Black Beans -- drained
15 Ounces Stewed Tomatoes
12 Ounces Tomato Paste
15 Ounces Ricotta Cheese
1/2 Cup Parmesan Cheese -- grated
4 Medium Egg Whites
1/4 Cup Parsley -- chopped
8 Ounces Monterey Jack Cheese -- shredded

Sauté onions & garlic in olive oil till tender. Add water, cilantro, beans, tomatoes, paste, reduce heat, simmer 15 minutes. Add reaming ingredients except jack cheese & noodles. Cook noodles as per directions. Layer noodles, bean mixture, jack, repeat, end with cheese. Bake 30 minutes at 350*

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Blackeyed Pea Enchiladas

Serving Size : 10
Preparation Time :0:45
Categories : Mexican, Black Eyed Peas & Garbanzos
15 Ounces Blackeyed Peas -- drained
2 tablespoons tomato Sauce
1 teaspoon cumin
3 Cloves Garlic
3 tablespoons fresh Cilantro
1 Tablespoon Hot Sauce
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1/4 Cup Sour Cream
1 Can Black Olives -- chopped
1 Can Green Chiles
6 Green Onions -- chopped
10 Ounces Cheddar Cheese -- grated
12 Flour Tortillas

Spray 8 x 13 casserole with non-stick spray. In food processor, combine peas tomato sauce, cumin , garlic, cilantro and hot sauce.In another bowl combine soups, chilies, sour cream, cheese , black olives and onions. Place 1 heaping teaspoon pea mixture plus 1 tablespoon soup mixture on each tortilla. Roll up and place in casserole. Cover with remaining soup mixture. Bake at 350 degrees for 30 minutes.

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Chorizo And Potato Burritos

Serving Size : 2
Categories : Mexican, Pork, Potatoes
1 Chorizo Link (1/2 pound) -- crumbled
2 Large Potatoes -- boiled & diced
1 Large Onion -- chopped
1 Medium Bell Pepper -- chopped
2 Cloves Garlic -- chopped
1 Jalapeno -- diced
1/4 Teaspoon Cumin
Fresh Cilantro -- to taste
6 Tortillas
Grated Cheese -- garnish

Brown chorizo, onion, garlic and peppers. Drain grease. Add potatoes & cumin, cook together to combine flavors, about 7 minutes. Add cilantro, cook 2 more minutes, serve on tortillas topped with cheese if desired.

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High C Salsa

Recipe Based On: The Whole Chile Pepper Book
Serving Size: 12
Categories: Dips, Herbs, Marinades & Sauces, Mexican
15 New Mexico Green Chiles -- roasted and chopped
9 Jalapenos -- seeded and chopped
12 Medium Tomatoes -- chopped
3 Medium Red Onion -- chopped
3 Cloves Garlic -- chopped
3/8 Cup Cilantro -- chopped
3/8 Cup Olive Oil
3 tablespoons lime Juice
1 Tablespoon Cumin
3/4 teaspoon ground Cloves

Combine all ingredients and allow to sit for at least 1 hour before serving (best if left overnight, or even for a day or two).

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Vegetarian Burritos

Serving Size: 4
Preparation Time :0:20
Categories : Mexican, Vegetarian Main Dishes
6 Ounces Frozen Corn
6 Ounces Frozen Broccoli
1 small red Pepper -- chopped
15 Ounces Spicy Chili Beans -- undrained
1 teaspoon chili Powder
8 Medium Flour Tortillas
1/2 Cup Cheddar Cheese -- shredded
Sour Cream
1 Tomato -- chopped

In large skillet, combine vegetables, beans, and chili powder. Boil, reduce heat, simmer 15 minutes. Spoon half cup veggie mixture down center of each tortilla. Top with cheese and any other of the toppings you want. Roll up and eat.

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Tempeh Tacos

Recipe Based On: Vegetariana
Serving Size: 4
Categories: Soy Products, Vegetarian Main Dishes, Mexican
10 Ounces Tempeh -- finely crumbled
1 Medium Bell Pepper -- chopped
1 Jalapeno -- diced
1/3 Cup Salsa
1 Medium Onion -- chopped
2 Tablespoons Soy Sauce
2 Teaspoons Chili Powder
2 Cloves Garlic
1/2 Teaspoon Cumin
1/2 Teaspoon Basil
1/2 Teaspoon Oregano
1/4 Teaspoon Cayenne
2 Tablespoons Olive Oil
8 Flour Tortillas (for soft) or 8 hard taco shells
Lettuce -- shredded
Tomato -- diced
Sharp Cheddar Cheese -- shredded
Sour Cream
Black Olives

Sauté in olive oil, tempeh, onion & peppers & garlic until tempeh is lightly browned. Add remaining ingredients, simmer and stir 10 minutes. Make into tacos.

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If you like this type of cuisine, we also recommend these cookbooks:

Authentic Mexican: Regional Cooking from the Heart of Mexico
The Mexican Gourmet: Authentic Ingredients and Traditional Recipes from the Kitchens of Mexico
101 Great Lowfat Mexican Dishes : Hot, Spicy & Healthful
Mexican Vegetarian Cooking
A Taste of Mexico: Vegetarian Cuisine
The Vegetarian Table: Mexico

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