blta grilled cheese

Since we love grilled cheese in this house, we decided to add "grilled cheese" to the bi-weekly menu rotation. This also means that we will be coming up with unique grilled cheeses in the future since there is no way we could stand making grilled cheese every other week and be happy with the lack of variety.

As you may know, three of the five people in the family are back to college now (the fourth is heading to USC in the spring) and that means fast, easy and tasty meals are on the menu - and that also means everyone helps out with the cooking (at least one person, once a week - besides me).

This past week we had BLTA Grilled Cheese sandwiches. Bacon, lettuce, tomato, avocado - all on a grilled cheese sandwich. Really, this can only be good.

I used my bacon recipe from Everyday Vegan Eats (AMAZON) because it is STILL my most favorite bacon recipe hands down and it freezes really well so I make a huge batch and pull out what I need when I need it. Toss it in the air-fryer and have crisp, crunchy, amazing vegan bacon.

Use commercial cheese or make your own, but if using commercial block cheeses, use a mix of different brands to get a melty, gooey vegan cheese that isn't over-powering in flavor.

Have at it - make grille cheese a regular addition to your menu and you can customize it and have lunch on the table in record time.

BLTA Grilled Cheese
Makes 4 sandwiches

8 slices bread
Vegan butter
Vegan mayonnaise or 1 small mashed avocado
4 slices vegan swiss cheese or other vegan cheese
12 slices vegan bacon
Lettuce
Tomato

1. Butter one side of each bread slice. Spread mayo or avocado on the top slice of each sandwich.
2. Heat a skillet over medium-low heat, add the slices of buttered bread, top with cheese, bacon, lettuce, tomato and add the top slice of mayo-ed (or avocado-ed) bread (butter side up). Cover with a lid and cook until the bottom slice of bread is golden, about 1 to 2 minutes.
3. Flip the sandwich and cook, uncovered, until golden brown. Reduce heat if the bread is cooking too fast.
4. If the cheese is not melted, add a tablespoon of water to the skillet, tip the skillet to avoid making the bread soggy, cover with a lid and cook until the cheese is melted. Serve.



© 2017 Copyright Zsu Dever. All rights reserved.

chili potato taco

The first meal in the Prep Ahead Week 4 plan is Chili Potato Tacos. I love these tacos because they are full of vegetables and flavor: cauliflower, pepitas, potatoes and refried black beans. They are served with guacamole and salsa. If you want to kick up the heat, add some Fresh Pickled Jalapenos.

This recipe is amazingly easy on the Prep Ahead menu because everything is prepared ahead of time, including the vegetables for the guacamole, so it really all comes together in a matter of minutes, but you can certainly do it as a stand alone recipe.

Use whatever taco vessel you like: tortillas, chips or hard tacos. I had a little vegan cheese hanging around, so I finely shredded on some, but that is just icing on the cake and the tacos are terrific without it.

I served the hard tacos for the kids and enjoyed these on whole wheat tortillas myself.

Chili Potato Tacos
Serves 4 to 6 

Refried Black Beans
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15-ounce) can black beans (2 cups cooked), rinsed and drained
1/2 cup water or bean cooking water

Filling
1/2 medium onion, chopped
2 garlic cloves, minced
3/4 pound potatoes, cut into 1/4 -inch dice
3/4 cup vegetable broth, divided
1 pound cauliflower, minced fine
1/4 cup almonds or pepitas (chop the almonds)
1 tablespoon chili powder

Guacamole (recipe below)
Salsa
Taco shells or tortillas
Lettuce, shredded
Shredded vegan cheese (optional)
Fresh Pickled Jalapenos (recipe below) (optional)

1. For the Beans: Add the onion to a medium pot over medium heat. Cover and cook. Add the garlic to the pot and cook. Cook until onion is golden. Add a splash of broth if the onion is burning. Add the cumin and the oregano. Cook 30 seconds. Add the beans and 1/2 cup water. Cover and cook for 10 minutes. Use a potato masher to mash the beans. Cook for 5 more minutes. Season with salt and pepper. Set aside. 
2. For the Filling: Add the onion to a large skillet over medium heat. Cover and cook. Add a splash of broth if the onion is burning. Add the garlic. Add the potato to the skillet. Add 1/4 cup broth. Cover and cook for 3 minutes. Add the the cauliflower and 1/4 cup broth at a time, as needed, until vegetables are tender. 
3. Add the almonds or pepitas and cook 1 minute. Remove from heat and add the chili powder. Season with salt and pepper.
4. Warm the taco shells or tortillas and serve. 



Guacamole
5 medium ripe Hass avocado, mashed 
3/4 cup minced red onion
1/4 cup minced cilantro
1 to 2 tablespoons minced jalapeno (optional)
2 tablespoons fresh lime juice
Salt and black pepper

1. Combine all the ingredients in a medium bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.

Pickled Jalapenos
1/4 cup white wine vinegar
1/4 cup water
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
Ground black pepper
1/4 cup minced cilantro
2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline
1 garlic clove, minced

1. Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.


© 2017 Copyright Zsu Dever. All rights reserved.

veganmofo - lime-maple roasted sweet potato tostada

Day 28 of #vgnmf15 asks which do we prefer? tacos or burritos?

I choose...tostadas! Yes, I'm going to be "that person," the one who has to be stubborn and contrary. But if you really think about it, tostadas are a bit of both, but look much prettier. If you consider, a tostada is actually a large one-serving nacho plate. No need to share with anyone.

I made these Lime-maple Roasted Sweet Potato Tostadas with Black Bean Mash, Avocado and Pickled Jalapenos and they were awe-some! Indeed, the recipe has quite a few components, but nothing too difficult or hard to do. Just follow the recipe in the order written and you'll have this dish done in about 30 minutes.

The pickled jalapenos were really tasty, but my jalapenos were very spicy this time around; it is difficult to tell when you'll get a batch that is out-of-this-world hot and when the batch is mild. I recommend pickling Fresno peppers instead if you are not a spice-head like me. Fresnos are ripe New Mexico-type chiles and are much milder than jalapenos.

Of course, if you want to be a stickler about following directions, stuff the toppings into a tortilla and roll or fold.
I'm good either way.

 

Lime-maple Roasted Sweet Potato Tostadas

Makes 8 tostadas

Pickled Jalapenos:

1/4 cup white wine vinegar

1/4 cup water

1 teaspoon sugar

1/2 teaspoon sea salt

1/2 teaspoon dried oregano

Ground black pepper

1/4 cup minced cilantro

2 medium jalapeno or Fresno peppers, sliced very thin using a mandoline

1 garlic clove, minced

Sweet Potatoes:

1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice

1 tablespoon mince garlic

1 tablespoon neutral oil

2 tablespoons fresh lime juice, divided

Sea salt and black pepper

3 tablespoons maple syrup

Beans:

1 tablespoon oil

1 medium onion, minced

2 garlic cloves, minced

1/2 teaspoon dried oregano

2 (15-ounce) black beans, rinsed and drained

1/4 cup water

Sea salt and black pepper

1/4 cup shredded vegan cheese (optional)

Other:

3 tablespoon oil

8 (5-inch) corn tortillas

1 medium ripe Hass avocado, sliced

1 tablespoon fresh lime juice

Sea salt and black pepper

1. Jalapenos: Combine the vinegar, water, sugar, salt, oregano and black pepper in a medium bowl. Stir well to melt the sugar and salt. Add the cilantro, peppers and garlic. Set aside to pickle for at least 20 minutes. Cover and store in the refrigerator for up to 1 month.

2. Sweet Potatoes: Preheat the oven to 400-degrees F. Combine the potatoes, garlic, oil and 1 tablespoon lime juice on baking sheet. Season with salt and black pepper. Bake for 20 minutes or until tender. Stir in the rest of the lime juice and the maple syrup. Continue to bake until the syrup is thick and absorbed, about 5 more minutes.

3. Beans: Heat the oil in a medium pot over medium heat. Add the onions, cover and cook until becoming golden, about 5 minutes. Add the garlic and oregano and cook for 1 minute. Add the beans and water and cover. Cook until the onions are tender, about 10 to 15 minutes. Season with salt and pepper and add the cheese, if using. Stir to combine and melt the cheese. 

4. Tortillas: Heat the oil (3 tablespoons oil in a medium skillet. Add a tortilla and cook until almost crisp, about 1 minute, turning once. Set aside to drain. Repeat with the rest of the tortillas. After the sweet potatoes are cooked, bake the tortillas on the oven rack until crisp, about 5 to 8 minutes. 

5. Assemble: Spread beans on a tostada, top with sweet potatoes. Add a few slices of avocado tossed with the lime juice and seasoned with salt and pepper. Top with pickled jalapenos and serve. 

© 2015 Copyright Zsu Dever. All rights reserved.

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veganmofo - restaurant + guacamole bacon burger

Following right on the heels of yesterday's best sandwich post, comes this burger from Red Robin, yet another sandwich. At our house, mofo tends to be a family affair, and one of my daughters suggested we try making Red Robin's Guacamole Bacon Burger for the "restaurant recreation" prompt.

I agreed, but I didn't think it would be that great because, after all, it is just a burger with some toppings, bacon and guacamole. It's not like we've never put guacamole on a burger!

In addition, well, bacon. While I'm all for vegan bacon on many dishes, such as BLT, Mushroom Carbonara, Club Sandwiches, etc., I do get just a tad tired of people putting bacon on EVERYTHING.

Enough already!

...and here's the but: this burger is so freaking good! The combo of the guac, with all the toppings and the crispy, salty vegan bacon is amazing!

I used the bacon from Everyday Vegan Eats (Amazon, B&N) because it is crisp and salty and just so good. You could also use the mushroom bacon from my earlier post of Stuffed Cabbage-style Bowl. Of course, whatever is your favorite bacon would be equally good on this burger.

The guacamole in the recipe is our own that we make all the time, minus the tomato. Since the burger has tomatoes on it already, I felt omitting it this time would be wise.

And if you are new to this site, you would not know that for my first three mofos, Restaurant Recreations was my theme for the entire month.

Let's take a little trip down memory lane. The links are to my previous mofo posts with the recipes.


California Pizza Kitchen's BBQ Pizza:

Chicago Diner's Radical Reuben:

Chili's Cajun Steak:

Pat's Cheese Steak:

Joe's Crab Shack Crab Cakes:

Thanks for coming along! If you want to see the rest of the recreations, search the label #veganmofo below.

Public Service Announcement:

If you haven't enter the contest to win Vegan Bowls (Amazon, B&N) yet, head over to Tuesday's post HERE. Good luck!

Finally, today's creation is Red Robin's Guacamole Bacon Burger:

Guacamole Bacon Burger
Makes 6 burgers

Burgers:
2 tablespoon olive oil, divided
1 cup frozen corn kernels, frozen
1/2 medium onion, minced
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
Sea salt and fresh ground black pepper
1 (15.5-ounce) can cannellini beans, rinsed and drained
2/3 cups vital wheat gluten (Stirred before measuring)
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium tamari
1/2 teaspoon chili powder

Assembly:
4 burger buns, toasted
1/2 cup shredded vegan cheese or slices of vegan cheese
Vegan mayo
Red onion slices
Tomato slices
Shredded lettuce
Vegan Bacon
Guacamole, recipe below

1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add the corn, onion, garlic, cumin, oregano and salt and black pepper, to taste and stir and cook until the corn is golden, about 5 minutes. Add the beans, stir and cook for 1 minute. Remove from heat and cool thoroughly.
2. Add the cooled mixture to a food processor and pulse just to break up the beans, about 6 (1-second) pulses. Transfer to a bowl and add the gluten flour, lime juice, tamari, chili powder and 1/2 teaspoon salt. Knead until the mixture forms gluten threads. Form the mixture into 4 burgers.
3. Preheat oven to 350-degrees F. Spray a baking sheet with oil and arrange the patties evenly. Bake for 30 minutes-flipping after 15 minutes.
4. Heat 1 tablespoon oil in a large skillet over medium heat. Add the burger patties and cook for 2 minutes. Flip, add 2 tablespoon cheese to each burger, add 1/4 cup water to the skillet, cover the skillet and cook until the cheese melts.
5 Assemble the burgers by spreading mayo on the bottom buns, add a few onion rings, top with the burger, add a few tomato slices, add bacon, add shredded lettuce, add a good amount of guacamole and add the top bun. Serve.

Guacamole
5 medium ripe Hass avocado, mashed 
3/4 cup minced red onion
1/4 cup minced cilantro
1 to 2 tablespoons minced jalapeno (optional)
2 tablespoons fresh lime juice
Salt and black pepper

1. Combine all the ingredients in a mediuml bowl using a spoon. Taste and adjust seasoning with salt, black pepper and lime juice.



 © 2015 Copyright Zsu Dever. All rights reserved.

california burger

Day 18 Vegan MoFo is all about the state I reside in, at the moment: California. We tend to move around a lot, although not as such as my family did in my adolescence, which was up to twice in one year, at times.

This burger has everything going for it that you've come to expect from a California type sandwich: sprouts, vegan bacon, avocado, tomato and a homemade burger patty.

This patty is a variation of my Better Burger Patty, which I'm trying to perfect. This patty omits the beets (athough it is an omission I only made because I didn't have fresh beets) and uses Marmite instead of a homemade beef-style seasoning.

As for the bacon, use whatever vegan bacon you like. I used my Tofu Bacon (page 36) from Everyday Vegan Eats because we love it so much - crispy, crunchy, salty, smoky. Perfect on this burger.

The sauce is Avocado-Cilantro Sauce that makes use of the other half of avocado that you thinly slice for the sandwich.

Our kids love the California Club Sandwich (EVE, page 83) from Everyday Vegan Eats, and I figured I'd make it into a burger because, why not?

Note: I was supposed to publish this last night. Grr! I'll add two post today or tomorrow to finish my MoFo on a high note!

CALIFORNIA BURGER PRINTER-FRIENDLY RECIPE

California Burger

Makes 10 burger patties. Makes 4 burgers, with the other 6 freezing well.

1 (14-ounce) package tofu

6 tablespoons vegan mayonnaise

3 teaspoons yeast extract spread (such as Marmite)

1 teaspoon Dijon mustard

1 cup chopped onions

½ teaspoon sea salt

2 cup vital wheat gluten flour

½ cup steak sauce (such as A-1)

8 strips vegan bacon

Avocado-Cilantro Sauce, recipe below

½ avocado

1 cup sprouts

4 tomato slices

4 onion slices

4 leaves lettuce

4 burger buns, toasted

1. Preheat the oven to 230-degrees F. Combine the tofu, mayo, yeast extract, mustard, onions and salt in a food processor. Process until smooth. Add the gluten flour and pulse until the dough comes together. Transfer to a large bowl and knead until gluten threads form. Divide into 10 portions and form each portion into a burger patty. Arrange the burgers in two baking dishes. Spread 1 teaspoon of steak sauce on each side of the burgers. Cover the dishes tightly with foil and bake for 2 hours. Cool the patties throroughly before using.

2. Heat a grill pan or large skillet over medium heat. Oil the burgers with oil spray and cook until golden, about 2 minutes. Baste with more steak sauce, flip and continue to cook until golden, another 2 minutes. Baste, flip and cook for another 2 minutes.

3. Assemble the burgers by spreading sauce on the bottom bun, adding a tomato slice, an onion slice, adding a burger patty, adding a few slices of avocado, topping with sprouts and adding the top of the bun. Serve.

Avocado-Cilantro Sauce

½ avocado

2 tablespoons chopped cilantro

¼ cup vegan mayo

1 tablespoon fresh lime juice

Sea salt and black pepper, to taste

1. Combine all the ingredients in a personal blender. Blend until smooth. Adjust seasoning with salt and black pepper

© 2014 Copyright Zsu Dever. All rights reserved.

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portobello adobo burger + "vegan chocolate" winner

Day 2 of our burger extravaganza is a Portobello Adobo Burger with Roasted Corn and Guacamole. This is a gluten free burger, depending on the bun used. What makes this burger an adobo is the marinade, which is a dried pepper puree, spiked with a few seasonings, including cumin, oregano and garlic.

It is important to remove the gills of the portobellos, otherwise you end up with an unappetizing black mushroom instead of a lightly seared, red-ish colored masterpiece. Use a spoon to scrape out the gills and discard or compost them.

Guajillo peppers used in the adobo are not all that spicy, so it makes for a perfect adobo. You can use other dried peppers, but be wary of the heat level. You can procure dried chili peppers in the produce section of most grocery stores or hit up your local Mexican market, where you will find more varieties of dried chillies than you'll know what to do with.

I served our mushroom burgers with rice and beans flavored with lime zest and cilantro. Another great side dish could be this Creamy Macaroni Salad, the Tex-Mex Variation (EVE, page 98), from Everyday Vegan Eats.

As a quick reminder, Vegan Richa is giving away a copy of Everyday Vegan Eats in the next few days. It's easy to enter to win! Go HERE.

And now for the recipe:

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PORTOBELLO ADOBO BURGER PRINTER-FRIENDLY RECIPE

Portobello Adobo with Roasted Corn and Guacamole

Serves 4

1 ounce (about 6) guajillo peppers

2 tablespoons neutral oil, divided

½ small onion, chopped

6 garlic cloves, chopped

1 teaspoon ground cumin

½ teaspoon dried oregano

¼ cup water

½ teaspoon sea salt

½ teaspoon natural sugar

½ teaspoon apple cider vinegar

Fresh ground black pepper

4 portobello mushrooms, stemmed and gilled

4 burger buns, toasted

½ cup corn kernels, thawed if frozen

Guacamole, recipe below

Spinach leaves, as needed

1. Toast the peppers in a dry skillet over medium heat until the peppers are pliable and lightly toasted, about 2 minutes. When cool enough to handle, stem and seed the peppers. Soak the peppers with fresh water just enough to cover in a medium bowl for about 20 minutes. Drain and transfer the peppers to a blender.

2. Heat 1 teaspoon oil in a medium skillet over medium heat. Add the onion and cook until golden brown, about 4 minutes. Add the garlic, cumin and oregano. Stir and cook until the garlic is fragrant, about 1 minute. Transfer the mixture to the blender.

3. Add the water, salt, sugar, vinegar and black pepper, to taste, to the blender. Blend until smooth. Transfer the mushrooms to a large baking pan and add the adobo marinade. Rub the mushrooms with the marinade on both sides. Set aside to marinate for at least 15 minutes or overnight.

4. Heat a few teaspoons oil in a medium skillet over medium heat. Add a few mushrooms and cover the skillet. Cook until the mushrooms begins to soften, about 3 minutes. Flip the mushrooms and continue to cook on the other side, covered, for another 3 minutes. Flip the mushrooms again and continue to cook if the mushroom is not tender.

5. Heat a small skillet over medium heat. Add the corn and stir and cook until golden brown, about 6 minutes.

6. Divide the spinach among the burger buns, top with a mushroom, gill side up, add about 2 tablespoons of guacamole and top with 2 tablespoons of roasted corn. Add the top of the burger bun and serve.

Guacamole

2 avocados, peeled, pitted and mashed

1 small ripe tomato, finely chopped

3 scallions, finely chopped

¼ small jalapeño, finely minced

2 tablespoons minced cilantro

1 tablespoon fresh lime juice

Sea salt and fresh ground black pepper

1. Combine all the ingredients in a medium bowl. Stir well and adjust seasoning with salt, black pepper and lime juice.

© 2014 Copyright Zsu Dever. All rights reserved.

Now for the winner of  "Vegan Chocolate - Unapologetically Luscious and Decadent Dairy-Free Desserts" by Fran Costigan. Drum roll, please....

The winner is comment number 13: Turtle. I'll be contacting you! Thank you everyone for playing along. Stay tuned for more giveaways, as it is, after all, MoFo and I'll be giving away 4 more cookbooks this month, including Vegan Tacos by Jason Wyrick.

loaded nachos

Back in Texas, before we were vegan, or even vegetarian for that matter, David was supremely fond of Chili con Queso, cheese sauce with chilies. Having grown up near the border, he tends to be particularly fussy regarding Mexican-style food - especially this cheese sauce. 

I have been working on making a cheese sauce that does not utilize commercial brands of cheese such as Follow Your Heart and Daiya and still tastes like cheese; this is just what I have come up with. David was extremely happy and satisfied with this recipe, and if you have fond memories of creamy, velvety, cheese sauce, I encourage you to give this a try. 

The sauce is great as is, but because he was a dedicated fan of the Chile con Queso, I made this version with diced tomatoes and diced chilies. 

 The recipe uses roasted red peppers, which have a tendency to mold before being used all up, so after giving this recipe a try and deciding that it will be a regular meal ingredient, measure out your three tablespoons portions into ice cube containers or just mounded on a cookie sheet. Freeze and move the frozen mounds of red pepper into a freezer bag. Thaw a portion a bit before making a batch of the sauce and you won't again be reaching into your fridge only to find ruined red peppers.

We wound up licking the bowl clean and making it a requirement that the kids learn how to make this in order to ensure them a more delicious future. The sauce is easy enough to make and truly worth the effort.

Cost Breakdown

beans: $2

chips: $3

olives, onions, jalapeno, lettuce, avocado: $2.50

sauce: $2

tomato and chili: $2

Total to make 5 servings:

$11.50

chi chi's make over

Chi Chi's Mexican restaurants has a sordid past. It is an understatement to say that they are no longer the warm and inviting casual dining experience we have come to know this MoFo. In fact, they are no longer even an operational restaurant in the U.S.,  having been relegated to the grocery store aisles of salsa. The brand is now owned by Hormel, making a line of salsas, microwave meals and chips. That is a long way from operating 210 restaurants internationally.

Chi Chi's (whose name is equivalent to "Hooters," yes, it is named for breasts) was plagued by a string of bankruptcies, spanning from 1993 through 2003, when they filed for their final Chapter 11. As if that wasn't enough to put them under, a mere month after this, they were hit by the biggest, most devastating Hepatitis A outbreak in the U.S. One of the restaurants was found responsible for contaminating food, via green onions, and sickening over 600 people, including 4 deaths. After a few months, Chi Chi's settled with the victims and by 2004 had sold their remaining few stores to Outback and eventually closed all their US locations.

Yikes!

Let's get into the food.

Chi Chi's was popular (or was it?) for making Mexican food with an unusual twist. Take for instance the dish below. It is a Twice Grilled Barbecue Burrito. Twice grilled because the beef is grilled and then the burrito is grilled. Before being served, it is brushed with barbecue sauce. Believe it or not, this is really good! The barbecue sauce really adds a great flavor to the burrito. It is filled with grilled seitan, grilled peppers and onions and cheese. You can easily omit the seitan and make it all fajita vegetables, even adding the avocado into the burrito itself before grilling it. But if you bake it, I would add the avocado on top, as in the picture. 

There is no cost comparison for this meal, since there is none possible.

Cost Breakdown

tortilla, lime, oil: $1.25

cheese, avocado: $3

peppers, onions, garlic: $3

BBQ sauce: $.75

seitan: $2

Total to make 4 burritos:

$10.00

Twice Grilled BBQ Burrito Recipe

longhorn make over

I couldn't omit from my list of warm, relaxing restaurant environments a western-themed one. Yes, in other words, a casual dining establishment. Another one. It seems the restaurants in American have been sequestered into two categories: fast and casual. Longhorn Steakhouse, no surprise, is supposed to be reminiscent of a Western rancher's home, complete with oil paintings, photos and Western memorabilia.

Story goes, that the original place was fairing poorly, and was about to go under, when a freak snowstorm blew into town, stranding commuters and tourists. The restaurant immediately offered $1 drinks and saved the business! Almost like a miracle! The only thing I am sure of regarding this story, is that this is one article on Wikipedia that might need a little fact checking. Or perhaps the story just leans toward hyperbole.

Longhorn Steakhouse offers as an appetizer a tortilla, rolled around a spicy filling of chicken and cheese, fried and served with an avocado-lime sauce, the Firecracker Chicken Wrap. I replaced the chicken with black beans, still within the theme of the joint, and used vegan cheese instead of the dairy.

This turned out to be one very tasty appetizer. The combo can be baked instead of fried, just as with a taquito or flauta, which, in fact, is what this concoction is. 

Cost Breakdown

tortillas: $1

beans: $.75

cheese: $1

dip: $1

pepper, cilanro: $.75

oil: $2

Total to make 6 flautas:

$6.50

Their cost per flauta:  $2.20

Make Over cost per flauta: $1.10

FIRECRACKER WRAPS PRINTER-FRIENDLY RECIPE