Quick mexican dinner

Yield: 1 Servings

Measure Ingredient
1 cup Rice (white for non-McDougalers) non-instant
2¼ cup Water
1 can Low sodium black beans
1 pack FF tortillas
4 \N Vegetarian FF hot dogs (preferably low sodium)
1 \N Chopped fresh tomato
½ \N Chopped onion
½ cup Dixie Diners Cheese NOT sauce or Nutritional yeast flakes
½ cup Water to reconstitute nutritional yeast flakes
\N \N Cilantro to taste
\N \N Various peppers; from mild to hot or none at all
\N \N To taste; chopped
\N \N Prepared Mexican seasonings

MEXICAN SEASONINGS

Start by making rice: Boil water in sauce pan and add rice, put on very low simmer for 25 minutes. Try to leave cover on for entire period of time. Use a timer.

Saute tomatoes, onions, peppers and chopped veggie hot dogs in a pan, sprinkle with paprika. Don't over-cook and make everything soggy. Add choices of spices and peppers if you like the recipe hot and spicy. No pan spray should be necessary if you keep the heat low.

Heat up black beans in microwave, remove excess water so it isn't runny.

Bring the water to boil in a sauce pan and add the yeast. Lower flame immediately and stir until well mixed. Add additional water to make the "cheese" sauce pour easily. Do this as the last step.

Serve: Wrap saute in tortillas on plate, serve beans and rice on the side and allow every diner to put the cheese sauce where they want it. This entire recipe takes just about as long as it takes to cook the rice. Don't use BREWER'S yeast. Use Nutritional yeast which has a distinct yellow color--best of all, use Dixie Diner's Cheese NOT. It's very tasty. Like most Mexican style recipes, there are a million ways to modify this. But if you are tired and in a hurry and have unexpected guests, this one works with very little time and trouble for almost any number of diners. For college students it is also very cheap. Posted to fatfree digest V97 #197 by "Michael M. Rosenblatt" <podtrst@...> on Aug 01, 1997

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