Ingredients (use vegan versions):

• Filling:
• 1 cup rice (white or brown)
• 1 can black beans, rinsed and drained
• 2 cloves crushed garlic
• 1-2 teaspoon bazil
• 2 tablespoon olive oil
• salt to taste
• Pico De Gallo:
• 3 fresh plum tomatoes, diced
• 2 yellow onions, chopped
• 1 jalapeno pepper, chopped
• 1/4 cup minced cilantro
• 2 tablespoon lemon juice
• 1 tablespoon white vinegar

Directions:

Start by cooking the rice. When rice is done, add beans,
garlic, salt, basil, olive oil, and mix. Let spices blend
in. To make pico de gallo, just chop veggies, and add
lemon juice, and vinegar. to serve, pour rice mixture
down the center of a 12″ tortilla, top with pico de gallo,
and roll up.

Serves: 4

Ingredients (use vegan versions):

• 8 flour or whole wheat tortillas
• 1 package (5-7 oz) Rice and Beans mix (Uncle Ben’s or your choice)
• 1 can corn (12-14 oz)
• 1/2 - 1 cup salsa, to taste
• Seasoned salt or other seasoning mix

Directions:

Prepare the rice & beans mix according to the directions on
the package. When it is done, mix in the corn and the salsa
(if the rice mix calls for tomatoes, use less salsa). Stir
in the seasoned salt, to taste, and wrap up in warmed flour
tortillas. For a less starchy enchilada, subtitute baked
beans (vegetarian, of course!) for the rice and beans
mixture. This tastes just as good and saves time as you do
not have to wait for the rice to cook. Very easy to make!

Serves: 3-4

Preparation time: 10-20 minutes

Ingredients (use vegan versions):

• 1 cup uncooked rice
• 1 onion, chopped
• 4-5 cloves garlic, chopped or minced
• green pepper, chopped
• jalapeno pepper, chopped
• 1 can (or approx. 15 oz. dry) black beans
• 1 can (or approx. 15 oz. dry) white or pinto beans
• sliced mushrooms (quantity to your taste)
• sliced olives
• tortillas
• lettuce, tomato, sprouts

Directions:

Cook rice. While rice is cooking, saute onions and garlic
for a few minutes. Add peppers. Saute for a few more
minutes. Add beans, mash with a fork or some other heavy
object. Add mushrooms and olives, saute to your taste. (I like
my mushrooms more raw). When you are satisfied, mix
everything together in a large bowl.

Heat tortillas, garnish with lettuce, tomato, sprouts and
maybe some salsa.

This is a recipe still in progress, so the procedure is
still a little cryptic. Enjoy!!

Serves: 4-5

Preparation time: 30 min.

Ingredients (use vegan versions):

• Blue Corn Tortilla Chips
• 1 can of vegetarian baked chili beans (pre-seasoned - Mexican,Texan style,etc.)
• 1 small jar of salsa (I like spicy!)
• 1 can medium or large black olives
• jarred or canned sliced jalapenos (to taste)
• 1 cup shredded lettuce (optional as a garnish)
• vegan “cheese” (optional)

Directions:

Line the bottom of a baking pan with the tortilla chips,
then place the beans and salsa on top, then the olives and
lots and lots of jalapenos! “Cheese” sprinkled on top if
desired. (I think it tastes just fine and yummy without it :))

Place in a pre-heated oven at 350 degrees. Until cheese is
melted or about 5-12 minutes. (Just keep checking until it’s
hot) Serve immediately with shredded lettuce, tomatoes,
and/or cold salsa on the side.
Yummy!

Serves: 2-3

Preparation time: 10 min.

Ingredients (use vegan versions):

• 2 can garbanzo beans
• 1 packet TACO SEASONING (any brand)
• lettuce
• lard-free tortillas or hard taco shells
• tomatoes
• onions
• salsa
• any other items you like on your taco

Directions:

Dump both cans of beans into a skillet (but use the liquid from only
one can). Dump in the taco seasoning. Stir and let simmer for about
10-15 minutes. Add beans and other ingredients to your tacos,
burritos, and/or taco salads.

Especially good recipe for those who aren’t crazy about the flavor of
garbanzo beans. The seasoning takes over.

Serves: 6.

Preparation time: 15 min.