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2 cups water

One 10-ounce can tomatillos or whole tomatoes, undrained

One 4-ounce can whole green chilis

1 large onion, chopped

2 to 3 cloves garlic, minced

1½ tablespoons curry powder

1 tablespoon oregano or basil

8 ounces Monterey jack cheese, grated

2 large carrots, grated

Steam tortillas individually. Preheat oven to 350°F.

Slice tofu into 12 strips, each about 1½ ounces. Slice Zucchinis lengthwise into 12 strips and steam until tender.* In a blender at medium speed, briefly process (in batches, if necessary) tomato paste, water, tomatillos, chilis, onion, garlic, curry powder, and oregano. Dip each tortilla in this sauce and lay flat in a large casserole. On each put 1 strip tofu, 1 slice zucchini, ½ ounce cheese, and about 2 tablespoons carrot. Roll up. Pack the filled tortillas in the casserole and pour the remaining sauce over them. Sprinkle on the remaining cheese and bake for ½ hour.

Complementary protein: soy (tofu) +corn +milk product

Enchilada Bake

This dish goes well with a fruit salad. Try the Fine Fruit Salad for a pleasant taste contrast.

Oil for sautéing

1 onion, chopped

1 clove garlic, minced

5 to 6 mushrooms, sliced

1 green pepper, chopped

1 small can corn (optional)

1½ cups cooked kidney or pinto beans (½ cup uncooked) or 1 pound tofu (squeeze out water with a towel), crumbled

1½ cups stewed tomatoes

1 tablespoon chili powder

1 teaspoon ground cumin

½ cup red wine

Salt to taste

6 to 8 corn tortillas

½ to 1 cup grated Monterey jack or other cheese

½ to 1 cup combined ricotta cheese and yogurt, or blended cottage cheese and yogurt

Garnish: black olives

Preheat oven to 350°F. Heat oil in a large skillet and sauté onion, garlic, mushrooms, green pepper, and corn. Add beans, tomatoes, spices, wine, and salt and simmer 30 minutes. Put a layer of tortillas in an oiled casserole. Top with a layer of sauce, 3 tablespoons grated cheese, and 3 tablespoons cheese-yogurt mixture. Repeat layers, ending with a layer of sauce. Add a little of the cheese-yogurt mixture and garnish with olives. Bake for 15 to 20 minutes.

Complementary protein: beans + corn +milk products

Easy Mexican Pan Bread

6 servings

I’ve gotten letters from people telling me how much they liked this recipe. With a fresh salad (try putting in some avocado), it can be a light meal in itself. If you are serving a crowd, make this along with other dishes with a Mexican touch. Using dark beans—kidney or black beans—makes it colorful.

½ cup dry beans

2 tablespoons oil for sautéing plus 2 tablespoons more

1 large onion, chopped

2 cloves garlic, minced

1 egg, beaten

1 cup cornmeal

2 teaspoons baking powder

1 tablespoon chili powder (or more to taste)

½ teaspoon ground cumin

1 green pepper, diced (optional)

½ teaspoon salt

1/3 cup grated Monterey jack or other cheese

¼ cup sliced black olives

Garnish: chopped fresh onion and/or tomato (optional)

Cook beans with extra water; drain, reserving ¾ cup of the cooking liquid. Preheat oven to 350°F.

Heat oil in an ovenproof skillet and sauté onion and garlic until onion is translucent. Remove half the onion and garlic to a bowl and add the cooked beans and reserved liquid, egg, 2 tablespoons oil, cornmeal, baking powder, chili powder, cumin, green pepper, and salt. Mix well and return to the skillet, but do not stir—the onion should stay on the bottom. Bake for about 15 minutes. Just before it is done, sprinkle with grated cheese and olives, and continue baking until the cheese melts. Garnish before serving.

Complementary protein: beans + corn + milk product

South of the Border Bake

4 servings

A favorite of Chynna Goldstein of Mill Valley, California, who writes: “I usually double the recipe so that I have enough for two meals … that is, if we don’t make pigs of ourselves and eat it all the first time around. Delicious with green salad and whole wheat sourdough French bread.” Elinor Blake, who adapted this recipe for the book, says, “It looks beautiful when cooked—soufflé-like—and tastes wonderful.”

Oil for sautéing

1 small