Ingredients (use vegan versions):

• 3 burrito size tortillas
• 1 16oz can of vegetarian refried beans
• 2/3 Cup couscous
• 1 Tablespoon crushed red pepper
• 1 Tablespoon chili powder
• 1 1/2 cup chopped lettuce
• vegan cheese (optional)
• Any sauce or other toppings you like on your burritos

Directions:

Heat the beans over medium - medium low heat. Add water as
necessary to keep beans from burning and to make them your
own consistancy.
Stir in the spices.
Boil 1 cup of water when beans are almost hot. Once boiling,
put 2/3 Cup couscous in a covered bowl with boiling water
for 5 min.
Heat 3 tortillas.

When the 5 minutes are up remove the cover from the couscous
and stir it to make it easier to put on the burritos.
Now put the beans on your tortilla, then the vegan cheese if
you have any, then the couscous and then the lettuce and
the sauce. Fold burrito style.

Tada you made good burritos if you did it right!

Serves: 3

Preparation time: 30 min

Ingredients (use vegan versions):

• 6 crepes, already made
• 1/2-2/3 cup precooked rice
• 1/2-2/3 cup bean dip diluted to consistency of a thick sauce
• 1-10oz package frozen corn niblets
• 1/2 cup enrico’s hot salsa (or to taste)
• More salsa
• 1/2-2/3 cup of shredded vegan tofurella or vege topping (parmasan sub.)

Directions:

Mix rice, corn, bean sauce and salsa in a big bowl so it
looks like a mess of crap.

Distribute the mess evenly on 6 crepes and roll long and
thin, tucking ends in so filling doesn’t fall out.

Pour enough salsa on the bottom of a glass lasagna pan to
coat. Place the 6 burritos in the pan lined up.

Top with more salsa and tofurella or vege topping and bake
until sauce bubbles.

Makes enough for 4.

Serves: 4-6

Preparation time: 1 hour

Ingredients (use vegan versions):

• whole wheat vegan pita breads
• Fantastic Foods refried bean dip mix
• cooked brown rice
• salsa (Enrico’s organic is ok.)

Directions:

Make enough refried bean dip for the number of pitaritos
you want. Mix dip, rice and salsa in a bowl, and stuff in
the pitas. That’s it.

Serves:

Ingredients (use vegan versions):

• 1 cup instant brown rice, cooked according to package directions (will yield approx 2 cups
• cooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1-2 tablespoon cumin seeds, chili powder, dried oregano (or to taste)
• 4-6 large cloves garlic
• 1 large onion, diced
• 1 medium-large green bell pepper, diced
• fresh cilantro or parsley, chopped
• ½ cup prepared salsa (if using medium or hot variety, can omit next ingredient)
• 1 can (4 oz) chopped green chiles OR ¼ cup pickled jalapeño slices, whole or chopped
• 1 pkg. flour tortillas (soft taco size for smaller ones or burrito size - usually 10
• count)
• Shredded vegan “cheese” and shredded lettuce* (optional)

Directions:

1) In a medium-large skillet, toast cumin seeds and chili
powder over high heat tossing or stirring constantly to
prevent burning until fragrant and lightly toasted (about 1-
2 minutes). Remove to small dish and set aside; add oregano.

2) In same skillet, heat a few tablespoons of olive or
canola oil. When hot, add garlic, onions, and peppers and
fry 2-3 minutes over medium heat. Be careful not to burn
garlic and onions. They should retain their crunch.

3) Add cilantro, salsa, chiles/jalapeños, hot cooked rice,
drained beans and reserved spices to skillet and heat
through. Taste and adjust seasoning. Add salt and pepper to
taste, if desired.

4) Gently warm flour tortillas in oven according to package
directions. Do not overheat or they will dry out, making
folding impossible. Spoon a bit of the bean and rice
mixture on each tortilla and top with “cheese” and lettuce.
Fold burrito style and serve.

*Additional chopped raw onion, green bell pepper, hot
peppers, chopped tomato, olives, salsa, vegan sour cream,
guacamole, etc. can all be used as garnish as well.

Serves: Approx. 6-8

Preparation time: Under 30 mins

Ingredients (use vegan versions):

• 1- 8oz can of crushed tomatoes
• 6 soft corn taco shells
• 1 pound Veggie Ground
• 1/2 cup chopped onions
• 1 small fresh tomato, diced
• 1 sm. can of corn
• 1 can fat free refried beans
• 1 cup soy cheddar cheese substitute
• Non stick corn oil spray
• Chili powder

Directions:

Thaw and brown Veggie Ground w/ half of the chopped onions
in a non stick skillet over medium heat.

Season with chili powder and set aside.

Heat refried beans in microwave, then heat taco shells in
microwave until just warm.
Set both aside.

Pour crushed tomatoes into a corn oil sprayed 9×13 baking
pan. .

Now take warmed taco shells and spread one side thinly with
refried beans…then fill with browned Veggie Ground and
onions.
Wrap them up and place them seam side down in the baking
pan, on top of the tomatoes.

Top with fresh diced tomato and the rest of the chopped
onions.
Sprinkle with soy cheese substitute and bake uncovered in a
350 oven for 20-30 minutes, or until top is light golden
brown, soy cheese has melted, and the entire dish is heated
through.

Then enjoy!

Serves: 6

Preparation time: 45 minutes