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Black Bean Quesadilla

Ingredients (use vegan versions):

• 1 cup cooked black beans (drained)
• 2-3 small zucchini shredded
• 4-6 med/small flour tortilla (I use fat free)
• spray olive oil
• cheese substitute (optional)
• Fresh Salsa (chop in food processor and combine):
• 5-6 assorted peppers, anaheim, jalapeno, yellow, etc.
• 2 chopped green onions
• 6-7 Roma tomatoes
• 1/2 lime squeezed
• 1/2 lemon squeezed
• cilantro

Directions:

Mix beans, 1/2 to 1 cup salsa, zucchini in bowl.
In small skillet heat spray olive oil, add a flour tortilla
and spread bean mixture on top, sprinkle with cheese and
second tortilla and cook lightly till slightly crisp. Flip
tortillas and heat the other side. It looks like a tortilla
sandwhich/quesadilla. Cut into quarters, top with more
salsa. 4 quarters is a serving.

Personally I like guacamole on top!

1 avocado, lemon juice, my salsa, and garlic salt. Mash
with fork.

Serves: 2 or more

Preparation time: 15 min

Green Enchiladas

Ingredients (use vegan versions):

* 1 broccoli bunch
* 2 carrots peeled and diced
* 1 tablespoon Paul Prudhommes Veggie Seasoning
* 1/4 cup of water
* 8 corn tortillas
* 2 tablespoons of olive oil
* 4 medium tomatillos
* 1 small jalapeno pepper (optional)

Directions:

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce.

Serves: 4

Preparation time: 40 min

Potato Breakfast Burritos

Ingredients (use vegan versions):

* 1/2 block of firm fofu, mashed (this is your “egg”)
* 1/2 cup plain vegan soymilk
* wheat tortillas
* 3 big tomatoes sliced
* 1 green pepper chopped
* 1 red pepper chopped
* 5-6 potatoes cubed or sliced
* 1 onion chopped
* salt and pepper to taste
* mushrooms {optional}
* guacamole

Directions:

Add the soymilk to your mushed tofu for your egg, and set aside for
later use. Then fry up them taters. In a seperate pan, add a
little oil to the pan and sautee onion, add sliced tomato.
Let the water from the tomatoes evaporate, then add peppers.
Once most of the water from the veggies is gone , add the
potatoes. Stir for about a minute, then add your tofu
mixture.

Wrap mixture inside your tortilla with fresh guacamole and
you’re set. These things are awesome, and they will fill you up
for about 2 days!

Serves: 3 - 5

Preparation time: 45 min

Asparagus, Carrot and Bean Burritos

Ingredients (use vegan versions):

* 1 large onion, chopped
* 2 large cloves garlic, minced
* 2 tablespoon olive oil
* 2 carrots finely chopped
* 10 spears asparagus cut into 1 inch lengths
* 1 can black or kidney beans
* flour tortillas

Directions:

In a large fry pan, saute onion and garlic until soft. Add the
carrots and asparagus and saute 3 minute or until veggies are
crisp/tender. Add beans and cook 2-3 minutes.

Place approx 1/2 cup mixture in a flour tortilla and roll tightly.
Place seam side down in an oiled 9″ x 13″ pan. Repeat until all
filling is used.

Bake at 250 degrees F for approx 15-20 minutes or until tortillas
are lightly browned. Top with salsa and guacamole.

Serves: 4

Preparation time: 30 min

Delicious Veggie Tofu Burrito

Ingredients (use vegan versions):

* half a block of firm tofu
* half of one large, green bell pepper
* 1 medium onion
* 5 cloves of garlic
* 1 large squash
* olive oil
* tortilla shells
* 1 jar of salsa
* salt, pepper, and/or garlic powder

Directions:

First, chop the onion, green pepper, squash and mince the
garlic. Then heat a large skillet with olive oil on med/high
heat. When heated enough, add the tofu and scramble in the
pan. After letting the tofu have a couple of minutes to
cook, add the veggies and saute` for 5 minutes or until the
onions turn a slight golden brown. Add seasonings.

When finished, heat up the tortilla shells. Add the veggie/tofu
mixture to each shell and spoon a generous amount of salsa
on top.

This is one of the easiest vegan dishes I
make and it tastes great! Even my carnivorous friends love
it, but swear they hate tofu.

Serves: 4 - 5

Preparation time: 15 min

Black Bean Enchiladas

Ingredients (use vegan versions):

* 4 corn tortillas
* black beans
* 1 red pepper
* 1 green pepper
* 1 onion
* soy sour cream
* soy jack pepper vegan cheese
* green salsa

Directions:

1. Place the tortillas on a grill,
and grill them. Leave them on each
side for only about 3 minutes. Remove
and put on a plate.

2. Slice peppers, and onions.

3. Place black beans on tortillas,
then peppers, and onions. Roll up.

4. You can either shred the vegan cheese and
put it inside the tortillas or melt
it on top. Either way is good.

5. Place vegan sour cream over enchiladas
along with green salsa and shredded vegan cheese.

Serves: 4

Preparation time: 20 min

Bean Burritos

Ingredients (use vegan versions):

* 1 can or equiv fresh pinto beans
* 1 can (or equiv amount of fresh) black beans
* 1 can garbanzo beans (chickpeas)
* 2 or more cloves of garlic
* Saltfree seasoning/spice (We used a lemony ‘Sunny Spain’ mix we have)
* Approx. a cup of roasted veggies (we used red and green peppers, zucchini, and yellow squash)
* Cayenne pepper to taste

Directions:

1. Combine all beans in sauce pan and cook for an hour or until soft.
(Add about a cup or more of water to cook beans).

2. Cut up roasted veggies, and add to beans. Use mixer and mix
everything together until it looks like refried beans. Add spices and
simmer for 20 minutes or so. Serve with fixings (lettuce, tomato,
etc) in tortillas (we used whole wheat, home made).

Burritos

Ingredients (use vegan versions):

* a package of chapatis
* a small can of corn kernels
* a large can of no fat refried beans (black ones are good)
* 6 roasted New Mexican hot chillies
* 3 baked potatoes
* 1 jar Pace pico de galo

Directions:

Heat the beans, chillies, and corn together in a large pot
over a low heat and stir frequently so the beans don’t stick.
When they are approaching temperature,(they “huff and puff” small
clouds of steam), heat a small frying pan. I think it was Michelle
who raved about Circulon several weeks ago and got me to buy one of
their “trial pans”. It’s about eight inches round has almost no
“lip”, and is super non-stick. I use this to heat the chapatis for
about 30 seconds each, or until they’re hot to the touch.

To assemble, spoon about 3 tbs of the bean/corn/chilli mixture onto
a chapati. For those of you new to burritos, the “stripe” of beans
should be about two inches in from the edge of the chapati. The
“stripe” should be about 1 inch wide and about 1/2 an inch thick.

Dot the beans with slices of baked potato (cut about 1/8 inch thick).
Top the potatoes with 2-3 tsp of the pico de galo. Now roll up the
chapati and tuck the edges in, or just squeeze the edges together.

These burritos are good when first assembled, but I especially
like them cold the next day for lunch.

Bean and Potato Tacos

Ingredients (use vegan versions):

* 1 can vegetarian refried beans
* 1 large potato
* 1-2 cups lettuce
* tortillas

Directions:

This is really a simple recipe. All you have to do is dice
your potatoes into about 1/4 inch squares then fry them in
a little bit of olive oil on medium heat with a lid, if
possible. Put spices on it to your taste (I use lots of
vegit and johnys seasoning salt). While those are frying,
heat up your refried beans however you prefer them. Once
your potatoes are done, mix the beans and potatoes in a bowl
and, fix your taco with lettuce, sauce and whatever else you
like on it! tada! Excellent mix for tacos, and is also a
good mix for breakfast burritos!

Good to be served with mexican rice.

Serves: 3 - 4

Preparation time: 30 min

Green Enchiladas

Ingredients (use vegan versions):

* 1 broccoli bunch
* 2 carrots peeled and diced
* 1 tablespoon Paul Prudhommes Veggie Seasoning
* 1/4 cup of water
* 8 corn tortillas
* 2 tablespoons of olive oil
* 4 medium tomatillos
* 1 small jalapeno pepper (optional)

Directions:

Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce.

Serves: 4

Preparation time: 40 min

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