If you're heating soft corn tortillas in the microwave, put a folded paper towel on the bottom first, then the tortillas. This allows the steam somewhere to go, so the bottom tortilla is soft and warm like the rest, not soggy. A minute in the 'wave is all you need.
Lori K's veggie Mexican scramble
Serves 2
Ingredients
Oil
4 oz. soy or other vegetarian chorizo
½ pound of chard or spinach, rinsed and stems removed
2 eggs
Pepper and/or salt to taste
6 tortillas
Instructions
Put a little oil in a large nonstick skillet and turn on the burner to medium heat. Remove the casing from the chorizo, chop it roughly and add to the skillet. Meanwhile put a smooth cotton or linen towel on a large microwave safe plate, pile on the chard, fold the towel over it, and microwave for about 90 seconds until just wilted. Remove from the microwave, and when cool, squeeze out as much liquid as possible (you could save the liquid for vegetable broth; it's very nutritious). Chop the greens, put them in the skillet, and turn the heat down to low. Crack the two eggs over the mixture, season with the salt and pepper, and scramble the mixture until the whites set. Put the tortillas in a warmer (a clean tea towel could be used instead) and microwave for 1 minute.
Plate the scramble and use it as a filling for the tortillas, one at a time, keeping the others warm as you eat them all up.
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