Maraaaaa! (archangelus) wrote in vegancooking,


Well, techincally dinner last night, but by the time I was finished cooking, there was way more than I could eat.

1 cup black beans, dry, and then soaked overnight.
3/4 cup frozen corn kernals
3 cloves garlic (ish)
1 zucchini, sliced
1 banana, sliced
1 jalepeno, seeded and sliced
Earth Banalce, or whatever butter substitute you prefer.
cheese, soy cheese, goat cheese, yogurt, or whatever you like (or, nothing)
salsa (optional)

Cook the beans in water to cover (ie, bring to a boil, and then reduce heat and allow to simmer) for about an hour - check periodically to make sure that the beans have enough water.

Add the frozen corn, garlic (I didn't bother mincing it - I just smacked it pretty hard, cracked it open, and tossed it in) and cumin. Allow to continue simmering for about 10 minutes (though it's forgiving, so you can do longer).

In another pan, melt the Earth Balance until it starts to sizzle. Toss in the zucchini, banana, and jalepeno. (This is really, really good. The zucchini takes on a bit of the banana flavor as well as the jalepeno heat. Also, since you'll want to remove it from the heat after you've got the banana browned (and before it becomes too, too mushy), your zucchini will be hot, softened, but still with a good firmness and texture).

Assemble the tortilla with the lettuce and tomatoes, cheesey comestibles, a layer of the zucchini-nana-peno goodness, and a layer of the bean/corn mixture (which, remember to remove the garlic if you've tossed mostly whole cloves in). Dig in!

Also, for those who wonder, this also ages well overnight - and made for an excellent (if somewhat complicated to pack and reassemble) lunch!

x-posted to vegrecipes
Tags: ethnic food-mexican, spicy stuff, unusual food combinations, vegetables-beans
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