Homemade Flour Tortillas

Although I've been using them for years, I've never really much cared for store-bought tortillas. They come with a host of ingredients that I cannot even pronounce, let alone identify, and they're quite rubbery and a little odd-tasting besides. So I finally resolved to make my own as I had a vegetarian wrap in mind and didn't want inferior tortillas to spoil the show. Now that summer is here, wraps are ideal choices for hot days and patio dining.

This was my first attempt at making homemade tortillas and I was delighted with the results. The dough was pliable and a pleasure to work with, and they fried up nicely too in hardly anytime at all, although I was hoping to roll them out a bit thinner yet. At the same time, they did make for an excellent and natural-tasting wrap. The most difficult part when it comes to making your own tortillas is keeping up with the pan if you are working on your own. I opted not to use a tortilla press because a good non-stick skillet is just as good. Once you get into the groove, though, things go along smoothly — roll one out, add to the preheated pan, cook for about a minute, keeping an eye on the pan, flip, cook for another 30 seconds or so, transfer to a plate and cover with a kitchen towel, and proceed until all of the rounds are complete.

Really, they come together in hardly any time at all, and I'm going to make a habit of making these this summer. I'll be sharing the filling that adorned these soon, and my next stop is probably a hummus-based filling or a vegan burrito.

Homemade Flour Tortillas

Recipe by Lisa Turner Cuisine: Mexican Published on July 4, 2015 Easy and perfect homemade flour and olive oil tortillas — great for wrapping Print this recipe Ingredients: 3 cups unbleached white flour 1/2 teaspoon baking powder 1 teaspoon sea salt 5 tablespoons olive oil 1 cup warm water, or more as needed extra flour for rolling Instructions: Combine the flour, baking powder and salt in a large bowl. Add the olive oil and rub it into the flour mixture with your hands. Add the water, turn the dough out onto a lightly floured board, and knead for about 4 minutes until smooth and elastic. Return the dough to the bowl and let rest, covered with a clean kitchen cloth, for 15 minutes. Divide the dough into small lemon-size portions. Roll each portion out in a thin circle, as thin as possible, until the round is about 12 inches in diameter. Line a plate with a clean kitchen cloth. Heat a non-stick skillet over medium heat. When hot, add a round to the pan and cook for about 1 minute. Flip and cook for another minute. Transfer to the plate, cover up with the towel and repeat with the rest of the dough. Makes 6 12-inch tortillas

Some ideas for tortillas accompaniments:
Refried Beans with Sun-Dried Tomatoes
Pinto Bean and Avocado Burritos
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Baked Falafel with Lemon Tahini Sauce

On the top of the reading stack: Teff Love: Adventures in Vegan Ethiopian Cooking

►

Mexican-Style Mung Bean Tostadas

Tostadas are rather new to me, but this dish is essentially a salad with a toasted corn tortilla base and bean topping with other delights, such as lettuce, tomatoes and salsa or guacamole if you please. I was inspired to try this rather unconventional version of a Mexican classic with mung beans instead of refried beans for quite some time now after I spotted the recipe from Janet of The Taste Space. Another beauty and certainly I encourage my readers to check out Janet's vegan wonders.

I adore mung beans, with their particularly sweet and earthy flavor, and why not play around with traditional dishes? I am certainly glad I did.

Notes: You can buy prepared tostada shells, but I opted for corn tortillas that I baked for about 8 minutes in the oven. Alternately, you can deep fry them in oil in a pan on the stovetop until golden, but I went for the less greasy version.

Use of toppings here is wide open. I made a simple salsa with some cherry tomatoes, olives, avocado and jalapeños with some freshly chopped cilantro. If pressed for time, prepared salsa will do, but because it is so easy to make, I like to make my own fresh. I just kept the spice to a minimum as the beans have a pleasant heat in themselves.

Nutritional yeast here is optional but it does add a pleasant cheesy flavor without any actual dairy cheese. If you wish, do add some grated cheese as part of the topping.

As an alternative to the mung beans, consider my classic version of refried beans.

Mexican-Style Mung Bean Tostadas

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Mexican Published on April 10, 2015 Crispy golden baked corn tortillas topped with a salad of sweet and zesty refried mung beans, brown rice and salsa Print this recipe Tostados: 2/3 cup dried mung beans (2 cups cooked) 4 sun-dried tomatoes 1/2 tablespoon olive oil 1 shallot, finely chopped 2 teaspoons fresh ginger, grated or finely chopped 1 to 2 jalapeños, seeded and finely chopped 1 medium tomato, finely chopped 1 teaspoon ground cumin 2 teaspoons chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne, to taste 1 to 2 tablespoons nutritional yeast, to taste (optional) sea salt to taste 6 6-inch corn tortillas Toppings: 1/2 cup or more pitted black or Kalamata olives, sliced jalapeño slices (optional) 1 cup cherry tomatoes, halved 1 avocado, sliced 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) pinch of sea salt 1 cup cooked brown rice (from 1/3 cup uncooked) 1 to 2 cups shredded romaine lettuce Instructions: Rinse the mung beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover, and simmer until the mung beans are soft and nearly breaking apart. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside. In a large non-stick frying pan or cast-iron skillet, heat the oil over medium heat. When hot, add the shallots and stir for a few minutes to soften. Add the ginger and jalapeños and cook, stirring, for another few minutes. Add the tomatoes, cumin, chili powder, paprika and cayenne and cook for about 5 minutes until the tomatoes begin to thicken up. Add the cooked mung beans to the pan and mash everything together with a fork. Let them cook for another 5 minutes, stirring often. Stir in the nutritional yeast if using and salt, and remove from the heat. To make a simple salsa as a topping, in a medium bowl, toss together the olives, jalapeños if using, cherry tomatoes, avocado, cilantro, lime juice and a bit of salt. Preheat an oven to 400° and line a baking sheet with parchment paper. Brush the tortillas with a bit of olive oil and lightly spice if desired with chili powder, cayenne and a bit of salt. Bake for 3 to 5 minutes until they are lightly browned, flip them over, and then cook for another few minutes until crisp and golden. Repeat for all the tortillas. To assemble, place the totillas on plates, spread some of the mung beans overtop, and then a scoop of rice, some lettuce and some salsa or whatever you prefer. The possibilities are as endless as the mind of the cook and the diners. Makes 6 servings

I'm sharing this with No Croutons Required, a monthly event celebrating vegetarian soups and salads, hosted this month by Jacqueline, my co-host, also bookmarked recipes, hosted by Jac and My Legume Love Affair, a monthly event started by lovely Susan and now administered by me and kindly hosted this month by Simona.

More mung goodness from Lisa's Kitchen:
Indian Style Spicy Mung Beans (Moong Dal)
Black-Eyed Pea and Mung Bean Sambar
Mung Bean Paneer
Mung Beans in a Golden Karhi Sauce

Audio: Remastered Carbon Based Lifeforms

►

Guacamole Omelette

I asked my husband to cook me a nice breakfast for my birthday a few weeks ago. He doesn't ordinarily have to cook at all as I take care of pretty much all the food around the house. I don't mind — in fact, I enjoy cooking and frequently find myself looking at recipes when there's no cooking to be done — but I thought that it would be nice to have someone cooking for me for a change.

While he doesn't have a grand imagination in the kitchen, he did come up with the idea of this guacamole omelette and cooked it for me too. So this is actually his dish, but I'm claiming it for my own because he did use my own homemade guacamole recipe. Spicy, tangy and creamy fresh guacamole snuggled up in eggs is absolutely delicious, and easy enough for my husband's talents in the kitchen. Best of all, making a batch of guacamole ahead of time left plenty over after the omelette to snack on.

Guacamole Omelette

Recipe by Lisa Turner Cuisine: Mexican Published on March 28, 2015 Spicy, tangy and creamy guacamole in a four-egg omelette for a simple breakfast for two Print this recipe Ingredients: 4 eggs pinch of dried red chili flakes or chili powder sea salt and black pepper to taste 1 tablespoon butter or olive oil 1 cup guacamole chopped green onion or cilantro for garnish (optional) Instructions: Break the eggs into a bowl, season with dried red chili flakes or chili powder and salt and pepper to taste, and beat lightly with a fork. Heat the butter or olive oil in a large 9 or 10 inch non-stick skillet over medium heat. When hot, pour in the eggs and stir gently with the back of a fork for 30 seconds. Cook for 2 to 3 minutes or until the eggs are almost set, loosening the edges occasionally with a spatula and tilting the pan to let the uncooked eggs reach the surface of the pan. Spoon the guacamole over half of the eggs and cook for another 30 to 60seconds until the eggs are set. Tap the handle of the pan sharply with your fist to loosen the omelette and then fold it over with a fork or spatula. Slide the omelette onto a plate and scatter chopped green onions or cilantro over top if desired. Serve right away. Makes 2 servings

More breakfast egg ideas you may enjoy:
Greek Omelette
Jalapeño Breakfast Burritos
Huevos Rancheros Con Frijoles
Chili Tortilla Scramble

On the top of the reading stack: the newspaper

Audio Accompaniment: Marsen Jules - The Empire of Silence

►

Avocado and Tomato Salsa with Chipotle

One can never have enough ideas for salsas as far as I am concerned. Not only do they feature as a condiment or dip, they sometimes occupy a central role in the main dish. This salsa is perfected suited as an appetizer and accompaniment. As creamy chunks of avocado fill out this salsa, it was the star of a recent meal as a topping for hummus served with some flat breads. The chipotle adds a fairly intense and smoky heat that lingers all the while cooled and tempered by the chunks of refreshing avocado. It's snap to whip up too and requires no cooking time at all. I do recommend the fresh herbs here for additional flavor and freshness. Certainly some Kalamata olives would be a fine addition, and next time I make this a handful will be included in the mix.

Note: Chipotles are very hot, so be sparing with them if you are sensitive to heat. This recipe calls for one avocado, but last time I made it I used two. Adjust to suit your preferences.

Avocado and Tomato Salsa with Chipotle

Recipe by Lisa Turner Cuisine: Mexican Published on March 12, 2015 Simple, colorful and vibrant no-cook avocado and tomato salsa with herbs and smoky chipotles Print this recipe Ingredients: 1 to 2 dried chipotle chilies 1-inch piece ginger, grated or finely chopped 1 large shallot, finely chopped 1/4 cup fresh mint leaves, finely chopped 1/4 cup fresh cilantro, finely chopped juice from 1 lime (2 tablespoons) 1/2 teaspoon ground cumin dash of paprika 1 tablespoon olive oil 2 teaspoons white wine vinegar a few pinches of sea salt 1 pint (2 cups) cherry tomatoes, halved or quartered 1 avocado, pitted and chopped Instructions: Soak the chipotle chilies in hot water for 30 to 40 minutes until softened. Drain and finely chop. In a medium bowl, mix together the chilies, ginger, shallot, mint, cilantro, lime juice, cumin, paprika, olive oil, vinegar and salt. Toss in the tomatoes and then stir in the avocado. Makes about 3 cups

Other delightful salsas to enjoy:
Mexican Tomato and Jalapeño Salsa
Feta and Olive Salsa
Black-Eyed Pea Salsa
Avocado Pomegranate Salsa

On the top of the reading stack: The Complete Coconut Cookbook: 200 Gluten-free, Grain-free and Nut-free Vegan Recipes Using Coconut Flour, Oil, Sugar and More

Audio Accompaniment: Biosphere

►

Mexican Tomato and Jalapeño Salsa

For the most part, I make all of my own sauces, salsas and chutneys. Preservative laden store-bought varieties usually pale in comparison to the ones made in our own kitchens with fresh ingredients. Most of the ones I make are relatively easy to prepare too, requiring little time or fuss. This fiery salsa is a fine example and can be made as spicy or as mild as you please, simply by adding more or fewer jalapeños and some spices.

Very easy to make up, this salsa can also be made ahead of time as it keeps well in the refrigerator for a couple of days … or just in time for Super Bowl Sunday where it will make a great dip for nachos or many other football snacks. It's thick and chunky, with fresh heat from jalapeños and tanginess from the tomato and lime juice, and also makes a great condiment for your favorite baked or fried savories, bean cakes or vegetable burgers.

Mexican Tomato and Jalapeño Salsa

Recipe by Lisa Turner Cuisine: Mexican Published on January 29, 2015 Simple thick and chunky tomato and lime salsa with a fresh jalapeño kick Print this recipe Ingredients: 2 teaspoons olive oil or sesame oil 2 shallots, diced 2 to 3 jalapeños, seeded and finely chopped 2 ripe medium tomatoes, diced 1 tablespoon white wine vinegar juice from 1 lime (2 tablespoons) sea salt to taste 2 tablespoons fresh cilantro, chopped Instructions: Heat the oil over medium heat in a medium saucepan. When hot, add the shallots and sauté for 4 to 5 minutes until softened. Stir in the jalapeños and fry for another 2 to 3 minutes. Add the tomato and vinegar. Simmer, stirring often, for 5 to 10 minutes until thickened to desired consistency. Stir the lime juice in near the end of the cooking time. Season with salt and stir in the fresh cilantro. Serve warm or at room temperature. Makes about 1 1/2 cups

Other salsa recipes to try:
Basic Fresh Salsa
Black-Eyed Pea Salsa
Feta and Olive Salsa

On the top of the reading stack: The newspaper

Audio accompaniment: John Lee Hooker

►

Pinto and Green Bean Fry with Millet

In my opinion, millet is an under-appreciated grain. Lately, I have been guilty of neglecting this nutty-tasting grain that resembles couscous but is packed with more nutrients and flavor. Here it comes together in a simple and zesty Mexican-style stir-fry that is well-balanced with the addition of pinto beans, crunchy green beans and sweet corn.

You may also consider using quinoa in place of the millet though I found the texture of the cooked millet worked quite well in this dish. The spicing and technique could be used for any combination of vegetables and grains that one fancies to serve as a substantial side.

Pinto and Green Bean Fry with Millet

Recipe by Lisa Turner Cuisine: Mexican Published on May 30, 2014 Simple, zesty and hearty chili-seasoned pinto bean, green bean, corn and millet stir-fry Print this recipe Ingredients: 1/3 cup dried pinto beans (1 cup cooked) 1/3 cup millet 2 tablespoons olive oil 3 to 4 green onions, trimmed and thinly sliced 1 clove garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup green beans, trimmed and cut into 1-inch pieces 1 cup corn, fresh or frozen 1 teaspoon chili powder 1/2 teaspoon chipotle powder 1/2 teaspoon ground cumin 1 teaspoon dried oregano 1 large tomato, finely chopped 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the pinto beans and soak in enough water to cover for 8 hours or overnight. At the same time, rinse the millet and soak in 2/3 cup of water. Drain the pinto beans and rinse. Transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, bring the millet to a boil, reduce heat to low, cover, and simmer until the water is absorbed — about 15 minutes. Let sit for 5 minutes and then fluff with a fork. Set aside. Heat the oil in a large skillet over medium heat. When hot, add the green onions, garlic and jalapeños, and stir for a minute. Add the green beans and stir for 4 minutes until they begin to soften. Add the corn, stir for another few minutes, then add the spices and stir to coat the vegetables. Now add the tomatoes to the pan and simmer for a few minutes until the tomato is softened. Stir in the pinto beans and millet and cook for another few minutes until the tomatoes are thickened and everything is heated throughout. Stir often. Season with salt and pepper and serve hot or warm. Makes 4 to 5 servings

More millet recipes you may enjoy:
Northeast African Millet Patties
Spicy Curried Millet and Vegetable Soup
Indian-Style Millet

On the top of the reading stack: stacks of recipes

Audio Accompaniment: Nicolas Bacher

►

Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

It is really not surprising that I adore Mexican-style dishes because I like to spice up the dining experience. As the weather gets warmer, finally, it is not so desirable to spend hours hovering over a hot stove. Accordingly, for my weekly weekend dinner feature, I served up some of my favorite food combinations that required little fuss with a Mexican theme.

Earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes make up the filling for these golden brown tortilla appetizers.

This recipe can easily be doubled or tripled if a large yield is required. Probably that is necessary, as they are that good. I could have easily just filled up on these appetizers and skipped dinner altogether, but also on the menu was homemade guacamole to go along with the quesadillas, tortilla chips, sour cream and an easy but delightfully balanced pinto and green bean fry with millet (recipe coming soon, but in the meantime, it was a variation of this chipotle pinto and green bean corn succotash). Certainly, a wonderful celebration of little bites and a complete meal at that.

Mushroom and Goat Cheese Quesadillas with Sun-Dried Tomatoes

Recipe by Lisa Turner Cuisine: Mexican Published on May 18, 2014 Golden brown tortillas stuffed with a zesty mixture of earthy browned mushrooms, creamy goat cheese, melted Fontina cheese and rich sun-dried tomatoes Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms (I used porcini) 1/3 cup sun-dried tomatoes 1 tablespoon olive oil 1 small red onion or large shallot, finely chopped 1 teaspoon chipotle powder 1 teaspoon ground cumin 1/4 teaspoon paprika 8 oz (250 g) button mushrooms, rinsed and sliced 1 to 2 jalapeños, seeded and thinly sliced sea salt to taste fresh cracked black pepper to taste 1/4 cup fresh parsley or cilantro, trimmed and chopped 5 oz (140 g) soft goat cheese at room temperature, crumbled 1/2 cup Fontina cheese, grated 6 6- or 7-inch soft tortillas Instructions: Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 20 minutes. Drain, chop finely, and set aside. Heat the oil in a large skillet over medium heat. When hot, add the onion or shallot to the pan and sauté for 5 minutes or until softened. Now add the spices to the pan, stir for another minute, and then increase the heat slightly and add the mushrooms, stirring well to coat. Cook for another 10 minutes or until the mushrooms begin to brown and most of their liquid has evaporated. Stir in the sun-dried tomatoes and jalapeños and cook for another few minutes. Season with salt and pepper and stir in the parsley or cilantro. Remove from the heat. Let the mixture cool for about 5 minutes and then stir in about 1/3 of the cheeses. To assemble the quesadillas, sprinkle the remaining Fontina evenly over 3 tortillas. Spread the mushroom mixture evenly overtop and then dot with the remaining goat cheese. Top each one with the remaining tortillas and press down firmly. To finish, brush a non-stick skillet with a little oil and heat over medium heat. When hot, gently transfer one of the quesadillas to the pan and cook until the cheese has melted and the tortillas turn a nice golden brown — about 3 minutes per side. The quesadillas can be kept warm in a 150° oven between foil while the others are cooking. Cut into 6 wedges each and serve along with sour cream, guacamole, and/or salsa. Makes 18 wedges. Serves 3 as part of a light meal or 4 to 5 as appetizer servings.

Other little savory bites not to be missed:
Olive Cheese Balls
Quinoa Dolmadakia (Stuffed Grape Leaves)
Savory Goat Cheese Cakes
Baked Mushroom Arancini

On the top of the reading stack: Gogol

Audio Accompaniment: Vladislav Delay

►

Homemade Guacamole

To celebrate Cinco De Mayo, a Mexican holiday that is celebrated worldwide, especially in North America, I was recently treated to a lovely package that included some wonderful avocados, a beautiful silver serving bowl, and all kinds of other kitchen goodies. I'm not Mexican myself, but to celebrate this package I made — what else? — homemade guacamole. Every one loves it when I make this luscious dip, and it disappears in hardly more time than it takes to set out the bowl. It's excellent served with homemade quesadillas and tortilla chips or any other little bites asking for some creamy avocado goodness. Best to double the quantity here if a number of guests are expected and it keeps well for a few days besides.

Because you can never have enough guacamole in my opinion, I'm sharing this recipe again with updated photos.

Homemade Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on June 5, 2008 Spicy, tangy and creamy, this fresh homemade guacamole is a crowd-pleaser to be sure Print this recipe Ingredients: 2 ripe avocados, peeled and pitted 2 tomatoes, seeded and finely chopped 2 shallots, finely chopped 1 small onion, finely chopped 2 scallions, finely chopped 1 clove garlic, crushed 2 to 3 jalapeños, seeded and finely chopped juice from 1 lime 1/4 teaspoon ground cumin 1/4 teaspoon chili powder pinch of cayenne 1 tablespoon fresh cilantro, chopped sea salt and fresh ground black pepper to taste Instructions: Peel the avocados and remove the pits. Transfer to a medium large bowl and mash with a fork or potato masher. Add the remaining ingredients and mix well. Season with salt and black pepper. Serve cold or at room temperature. Makes about 2 cups or 4 servings

More dips from Lisa's Vegetarian Kitchen you are sure to enjoy:
Marinated Sun-Dried Tomato Hummus with Olives
Black-Eyed Pea Salsa
Corn and Pinto Bean Dip
Feta and Olive Salsa

►

Refried Beans with Pumpkin

Refried beans are one of my favorite meals to serve up and when I saw Janet's take on a classic that included pumpkin, I knew I just had to try her pumpkin-infused refried beans. And I'm certainly glad I did. I spiced my dish up and made up a big batch because leftover refried beans are always a treat too. The pumpkin flavor comes out in a subtle but distinct way that really goes well with the pinto beans and spice blend I used. Serve them up as a dip or as a filling for wraps, topped with some hot sauce and sour cream if desired, or alongside a bed of grains, such as quinoa or rice. I served mine up with some jalapeño sauce and some quinoa cakes.

On the topic of pumpkin, when it is in season, it’s easy to make your own pumpkin purée at home to store for future use if you have enough freezer space. Buy a fairly large pumpkin, cut it in half, scoop out the seeds and membranes, cut again in halves, brush with some oil and roast in a preheated 400° oven for 35 to 50 minutes or until fork tender. When cool, simply scoop out the pumpkin and mash it up until smooth. Store in the freezer in sealed bags in 1 cup portions for future use.

Don’t forget to reserve those seeds. You can roast them for an easy, addictive and healthy snack.

Refried Beans with Pumpkin

Recipe by Lisa Turner Adapted from The Taste Space Cuisine: Mexican Published on November 8, 2013 This simple refried bean recipe is nourishing and zesty with a wonderful depth of flavor from fresh pumpkin purée Print this recipe Ingredients: 2 cups dried pinto beans (6 cups cooked) 2 cups plain pumpkin purée 5 to 6 sun-dried tomatoes 1 tablespoon + 1 teaspoon olive oil 1 shallot, finely chopped 1-inch piece fresh ginger, minced or grated 2 to 3 jalapeños, seeded and finely chopped 1/2 teaspoon turmeric 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 teaspoon paprika 2 teaspoons chili powder 1/2 teaspoon mace or nutmeg 1/2 teaspoon cayenne 2 large tomatoes, finely chopped juice from 1 lime (2 tablespoons) 1 to 2 teaspoons sea salt, to taste fresh cracked black pepper to taste Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, and cover. Simmer for 50 to 60 minutes or until the beans are tender. Drain and transfer to a large bowl. Add the pumpkin purée and mash the mixture with a fork or potato masher. Set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and finely chop. In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. When hot, add the shallot, ginger and jalapeños, and stir for 2 to 3 minutes. Now add the spices and continue to stir for another minute. Pour in the fresh tomatoes, add the sun-dried tomatoes, and simmer, stirring often, until the tomatoes are softened and the sauce is thickened. Remove from heat and set aside. Heat 1 tablespoon of olive oil in a large cast-iron skillet or non-stick frying pan over medium heat. When hot, add the mashed beans and pumpkin and tomato sauce. Cook, stirring often, until your desired consistency is reached — about 10 to 15 minutes. Stir in the lime juice and season with salt and pepper. Serve hot from the pan in wraps or alongside a bed of fresh cooked grains. Makes 6 to 8 servings

I'm sharing this recipe with Jacqueline's Bookmarked Recipes and also Ricki's Wellness Weekend.

More pinto bean ideas from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Southern-Style Beans with Rice and Fried Eggplant
Pinto Bean and Avocado Burritos
Corn and Pinto Bean Dip

On the top of the reading stack: The Birds by Daphne du Maurier

Audio Accompaniment: Marsen Jules

►

Spicy Pesto Guacamole

My tried and tested guacamole has always received rave reviews from my guests, but I wanted to step things up a notch this time around and, after seeing a few recipes for pesto guacamole, I was sold on the idea, especially as there was basil from my backyard that I wanted to use and I have never been known to turn my nose up at pesto — and certainly not at guacamole. As tends to happen in my kitchen, this one is spiced up.

Spicy Pesto

As the weather gets cooler, and we spend more time indoors and indulge in a bit more snacking, what better way to do so than with this healthy dip that goes well with any chopped vegetables, toasted pita triangles and certainly tortilla chips. It's perfect anytime of year and a patio favorite. My best friend Basil pipes up here and describes the whole experience after trying it with some healthy baked tortilla chips:

First bite begins with flavors of avocado, basil, tomato, onion and lime, followed up with a distinct transmission of salt to introduce a pepper rush, warmly tingling the palette. A lingering aftertaste of lime is later detected.

Well, make it yourself and let me know what you think.

Speaking of tortilla chips, those tortilla chips you see nestled up to the bowl of guacamole are really quite the tastiest tortilla chips I've ever had. Made with sprouted grains, sprouted legumes and sprouted seeds, and without any unpronounceable ingredients, these tortilla chips from Way Better Snacks are not just wonderfully crunchy and tasty, they're about as guilt-free a snack as you can get — check out their ingredients page. Terrific not only with the guacamole, I've enjoyed these chips numerous times for making nachos or just for snacking on as is. I did receive a sample of these chips from Way Better, but quite honestly I've added them several times to my own shopping list after finishing what was already a generous sample to begin with.

And now, not only did I get to enjoy these chips, but Way Better is also going to give THREE of my U.S. or Canadian readers a box containing FIVE different bags of their tortilla chips from blue corn, multigrain, sweet chili, sweet potato and black bean.

The contest will run until November 11th and is open to readers in Canada and the US. Entering is easy. All you have to do is leave a comment on this post and mention your favorite way to serve up tortilla chips. I also invite you to follow my facebook page, but that's not necessary to enter the giveaway. Please do leave your email address with your comment if you don't have one associated with your blog or don't have a webpage so I can contact you should you win the random draw.

Note: I received some samples of these chips for possible review and loved them. After my verdict, I worked with a company representative to offer a giveaway to my readers. The opinions expressed here are my own as is the recipe.

Spicy Pesto Guacamole

Recipe by Lisa Turner Cuisine: Mexican Published on October 28, 2013 Creamy, spicy and tangy homemade guacamole with a delightful and fragrant basil pesto Print this recipe Pesto: 2 tablespoon pine nuts, dry roasted 1/2 cup fresh basil leaves 1 clove garlic, minced 1/4 cup fresh grated Parmesan cheese (optional) 1 jalapeño, seeded and finely chopped 2 tablespoons olive oil 1/2 teaspoon sea salt fresh cracked black pepper to taste Guacamole: 2 ripe avocados, peeled and pitted 1 jalapeño, seeded and finely chopped 1 shallot, finely chopped 1/4 to 1/2 teaspoon ground cumin 1/4 teaspoon chili powder 1/8 teaspoon cayenne juice from 1 small lime (1 1/2 tablespoons) 1 medium tomato, seeded and chopped 1/2 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Toast the pine nuts in a dry skillet over medium-low heat, tossing or stirring frequently, for 5 to 10 minutes or until golden brown. Combine the pine nuts with the rest of the pesto ingredients in a food processor and pulse until fairly smooth. Add more olive oil as needed. To make the guacamole, mash the avocado with a fork in a large bowl until smooth. Stir in the rest of the ingredients, including the pesto, until well mixed. Serve with raw vegetables, tortilla chips or toasted pita triangles. Refrigerate leftove guacamole for up to 3 days. Makes approximately 3 cups

More dips and spreads from Lisa's Vegetarian Kitchen you are sure to enjoy:
Kalamata Olive Tapenade
Spicy Red Pepper Hummus
Red Lentil and Toasted Walnut Tapenade with Olives and Sun-Dried Tomatoes
Corn and Pinto Bean Dip

On the top of the reading stack: the stacks are scattered about at the moment

Audio Accompaniment: A Person Disguised as People

►