Black Bean Chili

The Vegetarian Times Complete Cookbook
















Serves 8

2 Tablespoons Olive Oil
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 1/2 Teaspoons cumin, ground
1 Tablespoon Chili Powder
1 1/2 Teaspoons Cocoa Powder
Salt, to taste
2 19-Ounces Cans Black Beans, drained and rinsed
1 1/2 Cups Corn
1 1/4 Cup Vegetable Stock
1 Cup Canned Tomatoes, crushed
1 Teaspoon Oregano, dried
1 Teaspoon Sugar

Heat the Olive Oil in a large pot. Add onion and peppers, stirring often until softened. Mix the garlic, cumin, chili powder, coriander, cocoa and salt in.

After a few minutes add the beans, corn, stock, tomatoes, oregano and sugar. Bring the mixture to a boil stirring occasionally. reduce heat to low and cook for about 20 minutes to have all the flavors come together.

Mexican Lasagna

The Vegetarian Times Complete Cookbook




















Serves: 4

1 Tablespoon Olive Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
Salt, to taste
Cayenne, to taste
1 16-ounce can pinto or kidney or black bean, rinsed and drained
1 Cup Corn
1 Cup Tomato Sauce
6 Corn Tortillas, 7-inches
1 Cup Cottage Cheese
2 Cups Cheddar Cheese, grated

Heat the oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Stir in chili powder, cumin, salt and cayenne, and saute for 1 minute.

Remove from the heat. Add the beans, corn and tomato sauce.

Preheat oven to 350 degrees.

Place 3 tortillas in the bottom of a lightly greased 2-quart casserole dish. Add half of the corn-bean mixture, and spread 1/2 cup cottage cheese on top. Sprinkle half of the cheddar. Repeat the layers until all the ingredients are used up.

Bake, uncovered for 45 minutes or until heated through. let sit for 5 minutes before serving.