Comments

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  Anne B Clevername on February 6, 2012 2:32 PM

  Anne's Taco Tomato Sauce with Rice and Beans I eat this dish all the time. It's flavorful, spicy, low-fat, cheap, easy, and keeps very well. You can make everything ahead of time except for the cilantro, which you want to be fresh. To make it more nutritious, add sauteed mushrooms, zucchini, or bell peppers to the sauce, and/or top the dish with fresh tomatoes, pico de gallo, or avocado. ***Rice and Beans with Sauce*** *Ingredients: ~3-4 cups cooked rice 1 15 oz can black beans, pinto beans, or kidney beans 1/2 bunch fresh cilantro, stems removed and chopped 1-2 cups Anne's Taco Tomato Sauce (see below) vegan margarine (optional) dash turmeric (optional) *Method: Combine rice, beans, cilantro, margarine (if using), and turmeric (if using). Ladel sauce over rice mixture and serve hot. Garnish with cilantro. ***Sauce*** *Ingredients: 1 jar Classico Spicy Red Pepper Pasta Sauce (24 oz, I think) 1 can La Victoria Enchilada Sauce (10 oz?) 2 cans tomatoes, crushed or diced (15 oz each, I prefer crushed) 1/4 cup salsa (I often use Herdez chipotle salsa, because it's smoky) 2 tsp French's Taco Seasoning 1-2 tsp ground cumin 1 onion, diced 1 head garlic, diced finely or run through garlic press 2-3 Tbsp vegetable oil *To make it spicy, chose 1-2 of these ingredients: 2-3 jalapenos, seeded and diced Sriracha garlic hot sauce 1/2 can chipotle peppers in adobo sauce (Herdez brand, I think, ~5 oz can. Remove seeds and dice finely.) Black pepper *Method: Combined pasta sauce, enchilada sauce, tomatoes, and salsa in large saucepan and turn heat on low. Sautee the onion, garlic, and jalapenos in the oil. Garlic cooks faster than onion so do it separately or add it last. I often cook all produce items separately so nothing gets overdone. Add cooked produce to saucepan with tomatoes, etc. Add cumin, taco seasoning. Add hot sauce or canned peppers or your favorite heat source. Taste and add more seasoning or hot sauce as needed. Makes ~8 cups. Keeps 2-3 weeks in the fridge or indefinitely in the freezer. After thawing it might be necessary to heat it up and add some corn starch to thicken it up a bit since the freeze-thaw can make it watery.

  Anne's Taco Tomato Sauce with Rice and Beans I eat this dish all the time. It's flavorful, spicy, low-fat, cheap, easy, and keeps very well. You can make everything ahead of time except for the cilantro, which you want to be fresh. To make it more nutritious, add sauteed mushrooms, zucchini, or bell peppers to the sauce, and/or top the dish with fresh tomatoes, pico de gallo, or avocado. ***Rice and Beans with Sauce*** *Ingredients: ~3-4 cups cooked rice 1 15 oz can black beans, pinto beans, or kidney beans 1/2 bunch fresh cilantro, stems removed and chopped 1-2 cups Anne's Taco Tomato Sauce (see below) vegan margarine (optional) dash turmeric (optional) *Method: Combine rice, beans, cilantro, margarine (if using), and turmeric (if using). Ladel sauce over rice mixture and serve hot. Garnish with cilantro. ***Sauce*** *Ingredients: 1 jar Classico Spicy Red Pepper Pasta Sauce (24 oz, I think) 1 can La Victoria Enchilada Sauce (10 oz?) 2 cans tomatoes, crushed or diced (15 oz each, I prefer crushed) 1/4 cup salsa (I often use Herdez chipotle salsa, because it's smoky) 2 tsp French's Taco Seasoning 1-2 tsp ground cumin 1 onion, diced 1 head garlic, diced finely or run through garlic press 2-3 Tbsp vegetable oil *To make it spicy, chose 1-2 of these ingredients: 2-3 jalapenos, seeded and diced Sriracha garlic hot sauce 1/2 can chipotle peppers in adobo sauce (Herdez brand, I think, ~5 oz can. Remove seeds and dice finely.) Black pepper *Method: Combined pasta sauce, enchilada sauce, tomatoes, and salsa in large saucepan and turn heat on low. Sautee the onion, garlic, and jalapenos in the oil. Garlic cooks faster than onion so do it separately or add it last. I often cook all produce items separately so nothing gets overdone. Add cooked produce to saucepan with tomatoes, etc. Add cumin, taco seasoning. Add hot sauce or canned peppers or your favorite heat source. Taste and add more seasoning or hot sauce as needed. Makes ~8 cups. Keeps 2-3 weeks in the fridge or indefinitely in the freezer. After thawing it might be necessary to heat it up and add some corn starch to thicken it up a bit since the freeze-thaw can make it watery.

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• 
  Debra on February 6, 2012 7:28 PM

  This was delicious, Anne! I went back for a second helping!

  This was delicious, Anne! I went back for a second helping!

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• 
  Anne B Clevername on February 6, 2012 10:46 PM

  Thanks! That's awesome! :)

  Thanks! That's awesome! :)

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