This recipe was kindly submitted by Sophie Finch of O’Connor, a volunteer and lover of our $5 vegetarian lunches.
This Mexican-flavoured dinner is a delicious and hearty way to feed a large household on a budget! You can make it from pantry staples and whatever vegetables you’ve got to hand. With plenty of spice and flavour, it’s perfect as a winter warmer or a summer filler. With the end of the year looming, summer arriving and exams over for many – we all have a lot of reasons to get a group together and have a FIESTA!
Ingredients (Serves 4)
Note: All ingredients can generally be sourced from the co-op however seasonal availability will vary
For the tomato sauce:
1 large brown onion, finely chopped
2 cloves garlic, crushed
1 capsicum, chopped
200g mushrooms, finely chopped
1 zucchini, chopped
2 tins crushed tomatoes
1 400g can lentils or kidney beans, drained and rinsed (or 400g dried lentils or beans, soaked and rinsed)
1 tsp vegetarian beef stock
1 tsp ground cumin seeds
1/2 small chilli, sliced very finely
1 tsp ground coriander or handful fresh coriander, finely chopped
Oil for frying
Approx 1/2 cup rice per person
1/2 tsp vegetarian beef stock
As many eggs as you like (or silken tofu can be substituted for a vegan option)
For the tortillas:
2 cups plain flour
1/2 tsp salt
1 cup water
3 Tbs oil
To serve (optional):
Sour cream, natural yoghurt or coconut yoghurt
- Chop all your veg, and start by frying your onion and garlic gently until golden and transparent.
- Add your capsicum and mushrooms first, turning up to medium heat, sautéing until the mushrooms begins to soften.
- Add your zucchini and fry for a further five minutes.
- Stir in your tomatoes, and continue to cook on a medium heat, uncovered, stirring occasionally to avoid any burning. You want to cook quite a bit of the liquid off, so be patient.
- In the mean time, combine your flour and salt in a large bowl, and then add your oil and enough water to make a smooth dough. Knead on a smooth, floured surface for a minute, shape in to a ball, and let rest for ten minutes. Then slice the dough into eight, and roll out eight tortillas as thinly as possible.
- Cook your rice according to packet instructions. (Sophie likes to add a little stock powder to the cooking pot, but believes that’s entirely optional)
- Once you have your rice beginning to cook, add the beef stock into 2/3s of a cup of water, and use it to rehydrate the tomato mix, stirring well.
- Stir in your lentils/beans, cumin, chilli and coriander, turn down the heat to low/med, and cook uncovered – stirring occasionally.
- Heat a large non-stick frying pan without any oil over a medium heat, and fry your tortillas one by one. Each needs about 3 minutes on each side, but it’s easiest to tell when they’re done just by colour. (Sophie’s Tip: ‘I like to keep my cooked tortillas warm by wrapping them in foil and placing them in a warm oven’)
- When the tomato mix has thickened enough that you can make a well in the middle of your pan, add a little oil or butter to the well, and your eggs. Cover the pan and let your eggs cook to warm yolky perfection!
Best served with a dollop of sour cream or natural yoghurt, and a sprig of coriander.