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Recipe: Campfire Loaded Veggie Nachos

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained
1 15 oz can pinto beans, drained and rinsed
1 10 ounce can Rotel, drained
½ large red onion, diced & divided
1 2 ounce can sliced black olives, drained
1 tsp Tajín Clásico mexican spice blend
½ tsp freshly ground black pepper
½ tsp cumin
1 16 ounce bag tortilla chips
1 8 ounce package shredded Mexican blend cheese
1 ripe avocado
¼ cup chopped fresh cilantro
lime slices
sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

~ Marla Meridith

Recipe: Vegetarian Enchiladas

Recipe: Vegetarian Enchiladas

Ingredients

2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic, chopped
1 crown of broccoli, chopped into small pieces
1 yellow or orange bell pepper, chopped into small pieces
½ tsp smoked paprika
1 lime, juiced
5 cups baby spinach
1 (15 ounce) can black or pinto beans, drained and rinsed
2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2
½ tsp salt
freshly ground black pepper
8″ whole wheat tortillas
freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.

~ Marla Meridith

Perfect Refried Beans

Ingredients

Directions

~ Marla Meridith

Vegetarian Black Bean Tostadas

Ingredients

Directions

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

Ingredients

Directions

~ Marla Meridith

Recipe: Vegetarian Sheet Pan Nachos

Ingredients

Directions

~ Marla Meridith

Vegetarian Black Bean Tostadas

Vegetarian Black Bean Tostadas are the answer to a quick, easy & delicious meal Mexican inspired meal.

4-6 servings

6 (5-inch) corn tortillas
vegetable oil
–Perfect Refried Beans (from this recipe http://bit.ly/2rVTOxV) or 1 (15 ounce can) refried beans
–Guacamole
2 avocados
1/3 cup diced red or yellow onion
juice from 1 lime
garlic salt & pepper to taste
for optional heat: diced jalapeno
–Pico de gallo
4 vine ripe tomatoes, seeded and diced small
1/4 cup red or yellow onion, diced small
a few tablespoons chopped fresh cilantro (to taste)
juice from 1/2 fresh lime
garlic salt & pepper to taste
add some diced jalapeño if you want spice
–More toppings
4 cups shredded cabbage
sliced radish
chopped fresh cilantro
crumbled queso fresco cheese
sliced jalapeño peppers

–Fry the tostadas
Heat 1 tablespoon of the oil in a large skillet until hot. Place a tortilla in the pan and cook about a minute until lightly browned. Flip and cook the other side. Transfer to a paper towel lined plate to blot an extra grease. Continue this for all the tortillas, adding more oil as needed to the pan.
–Perfect Refried Beans
Use this recipe: http://bit.ly/2rVTOxV
If you are using canned refried beans, heat them up before using them in this recipe.
–Guacamole
Mash the avocado and lime juice with a fork. Fold in the onion. Season with garlic salt & pepper to taste.
–Pico de gallo
Combine the tomatoes with all the other ingredients and stir to combine.
–Assemble the tostadas
Plate the tostadas and top with refried beans, cabbage, guacamole, pico de gallo, radish, cilantro and queso fresco.

~ Marla Meridith

Perfect Refried Beans

This recipe for Perfect Refried Beans will become a go-to favorite to serve with all of your Mexican dishes.

4 servings

1 tbsp olive oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tsp chimayo, chili powder or cumin
1 (15-ounce) can pinto or black beans, low sodium preferable ~ drained and rinsed
2/3 -1 cup vegetable or chicken broth
salt and pepper to taste
–top with
chopped fresh cilantro
crumbled queso fresco

Heat the oil in a large skillet over medium heat, when hot add the onions. Cook for 3 minutes until fragrant.
Add the garlic and chili powder, stir and cook for another minute.
Stir in the beans and broth, cook for 5 minutes until beans are hot.
With a fork or back of a wooden spoon, mash the beans against the edges of the pan until they reach the consistency you like.
Add more broth if needed.
Top the beans with cilantro and queso fresco.

~ Marla Meridith

Recipe: Perfect Vegan Veggie Burgers

You won’t miss the meat in these delicious, hearty vegan burgers. Filled with protein and great for you!

5 veggie burgers

–for the burgers
1 cup toasted pecans
1 (15 ounce) can black beans, drained and rinsed
1 cup minced mushrooms
1 cup panko bread crumbs
1 cup minced red onion
1 cup cooked brown rice
3 tbsp ketchup
juice from 1/2 lime
1 tbsp soy sauce or tamari
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
pinch of salt
2 tbsp olive oil, divided
–additional
5 buns
lettuce
sliced tomato
pickles
and sliced onion

Toast the pecans: Place the pecans in a large cast iron skillet and heat on low. After a few minutes, as soon as you start to smell them stir the nuts. Cook a few minutes longer until all sides are toasted. Remove promptly from the pan and let cool a few minutes. Coarsely chop the pecans.
Sauce the onions: Add 1 tbsp olive oil In the same cast iron (wipe the pan out with a damp towel if needed first) Over medium heat, cook the onions until translucent and fragrant, about 5-6 minutes.
In the bowl of a food processor, pulse all the ingredients (excluding the remaining tbsp of olive oil) until the mixture sticks together when it is pinched between your fingers. You don’t want this mix to be totally smooth.
With clean, damp hands form 1/4 cup patties. Pour the last 1 tbsp of olive oil into the pan. Sauté the burgers about 4 minutes on each side, or until golden brown and heated through.
Serve on buns and any toppings you love.

~ Marla Meridith

Recipe: Vegetarian Sheet Pan Nachos

Ingredients

Directions

~ Marla Meridith