Ingredients (use vegan versions):

• 1 can of vegetarian refried beans
• 1 can of corn
• 1 can of diced tomatoes
• 1 can of sliced black olives.
• 1 can of black beans
• 1/2 cup of salsa
• 2 potatoes (diced)
• Tortillas or Vegan Taco Shells

Directions:

Put the 1/2 cup of salsa and simer until juice is gone. Then
add all ingredients except diced potatoes and cook until
throughly heated. Then add diced tomatoes. Spoon into
tortillas or taco shells. Add Your favorite condiments
(Tomatoes, Lettuce, Vegan Sour Cream, etc.)

Serves: 8

Preparation time: 15 Min

Ingredients (use vegan versions):

• 1/3c. to 1/2c. guacamole
• 2 corn, whole wheat or
• 2ts. cooking oil

• 1 to 2 tablespoon of any extras: sliced olives, diced tomatoes, chopped jalapenos, shredded lettuce, etc.

Directions:

Heat 1ts. oil in large saute pan or skillet over medium-high heat. Spread guacamole over one tortilla and sprinkle with any extra ingredients you desire. Place the other tortilla over the tortilla with the filling, sandwich style. Place filled tortillas in hot skillet. Cook 45 seconds to 1 minute on each side or until crisp and light brown, adding additional teaspoon of oil if needed. Remove from pan, cut into wedges and enjoy.

Serves: 1

Preparation time: 10 minutes

Ingredients (use vegan versions):

• 8 large flour tortillas
• 3 large tomatoes, chopped
• 1 large green bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large red bell pepper, chopped
• 2 cans vegetarian refried beans OR 2 cups kidney beans, lentils, etc.
• Mexican seasoning (or make your own…I do)
• olive oil
• salsa (homemade, preferably)

Directions:

If you are using kidney beans, make sure you prepare them by
soaking overnight and then boiling for 2 hours. If using
lentils, cook as directed. If using canned refried beans,
warm in a frying pan over medium heat until bubbly. Add
Mexican seasoning (or whatever spices you choose) to your
beans.

Put chopped peppers into a large frying pan or saucepan and
saute over medium-high heat with a little olive oil until
cooked, but not mushy (about 8 minutes). Add tomatoes and
cook for another 3-5 minutes.

Use a slotted spoon to take the vegetables out of the pan so
that the oil stays in there. Place beans and vegetables in
a tortilla and roll into a burrito; while oil is still hot,
place in frying pan for a few minutes until the tortilla is
crispy and brown (but not burnt!).

Serve with salsa to add to taste.

Enjoy!

Serves: 6 very hungry people, or 8 light eaters

Preparation time: 35 mins

Ingredients (use vegan versions):

• your favorite tortillia’s
• tomatoes - fresh,chopped or canned, your choice :about 4 cups
• Spices - hot peppers are great
• Large onion
• Lot’s of garlic
• Beans - three cups pinto or black, refried or whole
• Vegetables - Anything goes! Carrots are especially good
• soy cheese, optional

Directions:

This easy recipe is so flexible…If you want the vegetables or onoins to be soft,
lightly sautee them before adding to the sauce and beans. Mix some of the chopped veggies
(this includes the garlic & onoin) into the tomato base. Layer the sauce and bean/veggie
mix with the tortillias just as you would a lasagna, starting and ending with the sauce.
If you choose to add cheese, it looks nice shredded on top. Bake in a 375 oven till hot,
about 30 minutes.

Serves: 4

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 tin (19 oz) black beans, or soaked and boiled if you’ve time
• 1 medium cooking onion
• 1-2 cloves freshly minced garlic
• 2 tablespoon chili powder
• 1 heaping teaspoon ground tumeric
• freshly ground black pepper or
• 1/3 cup orange juice

• 1 cup bean water (from the tin or fresh)
• fresh or store bought salsa
• chopped tomatoes
• chopped lettuce
• vegan “sour cream” with jalapeno
• tortilla shells

Directions:

Saute onion in olive oil or 2 Tbsp. of vegan red wine until soft.
Add garlic, chili powder and tumeric and continue to cook
just until you start to smell the spices. Add pepper and/or
jalapeno, then your beans and liquids. If using tinned
beans, there’s no need to add salt, if not, salt to taste.
Bring to the boil, and reduce liquid by half. Turn heat down, and simmer,
stirring occasionally, until most or all of the liquid is
absorbed. Turn pan off and cover. Heat tortilla shells,
spoon beans in center of each shell, top with veggies, salsa
and vegan “sour cream”, roll and enjoy! ( I like to serve these with a
cucumber, onion and tomato salad)

Serves: 2-4

Preparation time: 30 min.