Tortilla Soup

My daughter Mary called to tell me about a tortilla soup she had made that was really easy and tasted great. Over the phone she told me how to make it. This is my version of what she said.


two or three corn tortillas
1 small onion, chopped
1-2 Tablespoons oil (neutral is probably best)
1 14.5-oz can stewed tomatoes, Mexican flavored (with jalapenos, cilantro)
1 Qt. vegetable broth
salt
fresh cilantro (optional)

Slice the tortillas in strips.



Either fry them in a little oil until crisp (what Mary did) or
Spray with cooking spray (like Pam) lightly and then sprinkle with salt. Spread in a layer in a flat pan and put in the oven at 400 degrees until crispy.(what I did)


In a two-quart saucepan, heat the oil, then toss in the chopped onions. Cook until soft, a couple of minutes. Add the canned tomatoes, stir. Add the vegetable broth and heat through. Stir and break up tomatoes now and then.



When hot, ladle into serving bowls. Sprinkle with tortilla strips.

Makes about 4 generous servings.

Southwest Vegan Enchiladas

Ingredients:

* 1 package of tortillas (corn or flour, whatever you like. I prefer corn.)
* 1 can of vegan baked beans
* 1 large jar of salsa (I like mild or medium southwest style.)
* 1/2 bag of frozen veggies (southwest mix or corn and peppers)
* 1-2 cups of shredded vegan cheese (I like Monterey Jack flavor)

Preparation:

Mix beans, veggies, lots of salsa, and most of the cheese in a bowl. Pour some salsa into your baking dish (I like a rectangular casserole dish). Arrange your tortillas sort of like tacos opening upwards. If you have a round baking dish or just a few tortillas, make a pie instead by lying the tortillas flat on the bottom of the dish. Scoop your bean and veggie mix into the tortillas (or on top of them if making an enchilada pie). Then roll up the tortillas and dump more salsa on top (or layer again with tortillas if making a pie, then spread salsa over them). Spread the salsa around with a spoon or rubber spatula so all the tortillas are smothered in salsa.

Bake at 350 degrees F for about 25 minutes.

Then sprinkle a little more cheese on top and bake another five minutes or until cheese is melted.

You can serve it with vegan sour cream, guacamole, rice and beans, or alone. It's a yummy, easy meal that almost everyone enjoys.