As the change of weather looms ahead, this is a great time for these Southwestern just-spicy-enough, somewhat heartier vegetarian main dishes. Guided by Myra’s sure hand, you will stuff chiles, make tamales, roast vegetables, layer tortillas, bake muffins, and way more. These recipes will serve you tirelessly from summer’s end right through to spring.
Vegetable Tortilla Casserole with Anasazi Beans and Tomatillo Sauce
You’ll be making:
- Chile Rellenos with Red Ancho Sauce
- Vegetable Tortilla Casserole with Anasazi Beans and Tomatillo Sauce
- Fresh corn Tamales with Avocado Salsa
- Southwest-Style Roasted Ratatouille over Green Chile-and Corn-Studded Polenta
- Eggplant Chili with Corn Muffins
- Green Salad with Spiced Pecans and Yellow Pepper Vinaigrette
- Spiced Chocolate Espresso Pudding
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