This recipe was adapted from a magazine insert.
Taco Cornbread Pizza
1 8.5oz pkg corn muffin mix
1 box Fantastic World Foods Taco Mix (or any brand "meat"/soy crumbles)
1 pkg taco seasoning mix
1 8oz pkg shredded cheddar cheese
shredded lettuce
chopped tomatoes
sliced black olives
sour cream
salsa
Prepare corn muffin mix as directed on box. Spread batter onto greased 12 inch pizza pan. Bake at 400F for 8-10 minutes. Add seasoning to prepared "meat" crumbles. Sprinkle 1 cup cheese over crust and top with "meat" mixture and remaining cheese. Bake 5 minutes or until cheese is melted. Top with remaining ingredients.
This recipe has been adapted from Veg Web.
Black Bean Tortilla Casserole
2 cups onion, chopped
2 green peppers, chopped
1 14 1/2oz can tomatoes, chopped
3/4 cup green salsa
2 tsp ground cumin
2 cloves garlic, minced
2 15oz cans black beans, rinsed & drained
12 6" corn tortillas
8oz Monterey Jack cheese, shredded
2 tomatoes, chopped
2 cups shredded lettuce
sliced green onions
sliced black olives
1/2 cup sour cream
In skillet, combine onion, pepper, undrained tomatoes, salsa, cumin, and garlic. Bring to boil, reduce heat and simmer for 10 minutes. Add beans and stir. Spread 1/3 of the mixture over bottom of 9x13 baking dish. Top with 6 tortillas, overlap as needed and 1 cup of cheese. Add another 1/3 of mixture, top with remaining tortillas and remaining mixture. Bake covered at 350F for 30-35 minutes. Sprinkle with remaining cheese. Let stand 10 minutes. Top with chopped tomatoes, lettuce, onions, and olives and serve with sour cream.
