2 tablespoons vegetable oil (I used organic olive)
3/4 cup diced red onion
1-1/2 teaspoons minced garlic
3/4 cup frozen corn kernels
1 small serrano pepper, finely chopped
1-1/2 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon crushed basil
1/4 teaspoon mustard powder
1 cup chopped fresh mushrooms
1/3 cup diced tomato
salt, to taste
pepper, to taste
1/3 cup vegan sour cream (I use Tofutti)
4 to 6 slices whole grain bread
3 to 4 slices vegan pepper jack cheese, cut in half
1 ripe avocado
1. Heat oil, onion and garlic in a skillet on medium-high to high heat until onion is slightly golden, about 4 to 5 minutes. Mix in corn, serrano pepper, cayenne, paprika, cumin, basil and mustard. Cook until corn is soft, about 2 to 3 minutes. Add in mushrooms and lower heat to medium or medium-high. Cook until the mushrooms release their juices, stirring occasionally. Lower heat to medium-low and stir in the tomato, salt, and pepper. Simmer 1 minute. Remove from heat.
2. Add sour cream, mix well and set aside.
3. Meanwhile toast bread and place 1-1/2 slices of the soy cheese on half the slices as soon as they come out of the toaster to soften the cheese. Top the slices with cheese with a generous amount of the veggie and sour cream mixture.
4. Mash avocado in a bowl with salt and pepper and spread over remaining slices of bread.
Put the slices together to make your Southwestern Style Sandwiches!
WARNING: These sandwiches are messy!
Source of recipe: I wrote this recipe.