Ingredients (use vegan versions):

• canned black beans (I use Progresso b/c no chemical additives are used)
• canned whole kernel corn (I use “no salt added” variety)
• your favorite salsa (I like tostido’s roasted tomato and red pepper style)
• corn/jalapeno flat vegan bread (available at some stores- can’t remember the brand name- not sure if this brand is vegan)
• chopped lettuce (try something other than iceberg)
• shredded veggie cheddar “cheese”
• olive oil (optional)
• chopped garlic (optional)
• oregano and black pepper (optional)

Directions:

(The reason the garlic and olive are optional is because I
use them to toast my flatbread in a skillet before putting
the filling inside. The oregano and black pepper are
optional because I like to add them to my beans. Actually,
I add them to pretty much anything I can get away with!)

Drain black beans and corn. Mix with salsa. Cover and
heat in microwave until warm. If you want, toast both
sides of the flat vegan bread in the skillet with a little olive
oil and some chopped garlic. Put prepared bean mixture on
one half of the flatbread and sprinkle veggie cheese over
it. Fold flatbread in half and continue toasting until
cheese is melted (could be done in oven or microwave).
Place lettuce on top, along with more salsa if desired.

I’ve tried regular salsa with this, and it doesn’t go as
well as the roasted veggie variety. This is a very quick
and satisfying dinner!

Preparation time: 5 in

Serves:

Ingredients (use vegan versions):

• 1 cup uncooked brown rice
• 1 package of Tempeh, crumbled
• 1 med. onion, chopped
• 3-4 cloves garlic, crushed or chopped
• 1 15oz can black beans, rinsed and drained
• 1 13.5oz can tomatoes w/green chiles, drained
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• salt to taste
• 1/4 cup orange or pineapple juice
• olive oil
• tortillas
• your favorite salsa and vegan sour cream for garnish

Directions:

In a saucepan, prepare 1 cup of rice according to
package instructions.

In a separate large frying pan, heat 1 Tbsp olive oil over
med-high heat. Add onion and cook for 5 minutes or
until transparent. Add garlic and cook for one more
minute. Add spices and salt and stir. Add tempeh and
cook for another 4-5 minutes until browned. Add black
beans and tomatoes w/ green chiles. Stir in the orange
or pineapple juice. Let ingredients cook together about
15-20 minutes.

Place black bean mixture into tortillas with a couple
spoonsful of brown rice. Top with salsa and veg sour
cream and enjoy!

Serves: 4-6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• homemade corn and flour tortillas
• S&W brand San Antonio beans (they are a canned mixture of pinto & red beans with jalapeno peppers in a tex mex sauce.)
• salsa, bottled or homemade we used the Safeway brand salsa with cilantro
• 1 can refried beans mixed with cooked rice (white or brown)
• 1 can sweet corn
• fresh cilantro

Directions:

This recipe is so simple and yummy, even my picky eaters
loved it. It’s so low cal and healthy! But best of
all,these burritos are free of animal meat, milk or eggs.
Mix about a cup of canned sweet corn,along with about half
of the canned sweet corn juice, with about 2 cups of all
purpose unbleached flour in a blender for as long as it
take to grind the corn and flour together. Dough will be a
a little bit sticky.

Take out of blender and add flour to made dough workable.
Divide into at least 6 balls, about the size of a golf ball
each. Roll out balls into large circles on a floured surface with
a rolling pin that has been floured.

Place tortilla onto a hot ungreased cast iron skillet
until the tortilla begins to form little air bubbles.
Flip and lightly brown the opposite side. Take out of pan
and place onto a microwavable plate.

Spread the rice and refried beans mixture onto tortilla,
spoon the San Antonio canned beans on top of mixture, add
remaining canned sweetcorn(about a large teaspoon),salsa
and fresh cilantro onto the rice bean mixture. Microwave
for about 25 to 30 seconds. Carefully roll the warm
burrito up and enjoy.

Serves: 6

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 1 medium onion
• as much garlic as you can stand
• 2- 15 oz. cans of black beans
• 1- 15 oz. can of corn
• 1- jar of your favorite salsa
• 1- package of seitan
• herbs and spices: cumin, chili powder, garlic powder, onion powder
• large, flat wraps (tortillas)

Directions:

First, chop up the onion and the garlic and
sauté in a LARGE pot with a small amount of
water, or if you’d like, olive oil.

While that’s sizzling, open up the cans of beans
and corn and wash ‘em up in a colander (rid them
of the salty gook).

Next, chop up the seitan into nice bite-sized
chunks.

Open the jar of salsa.

(This is the fun part) Gather your roommates.
Hand the beans and corn, seitan, and salsa to
each roommate, respectively. On the count of
three, have them throw everything into the pot
without spilling any. Each roommate that
succeeds gets half of a burrito (don’t worry,
they will all fail).

You (the chef) then turn the heat up to high and
stir the stuff in the pot like MAD, making sure
that it does not scald in the bottom of the pan.
With your third and fourth arms, add the spices
that you like, licking the spoon in between each
addition, ending the chances that your roommates
will covet your burritos.

When everything is to your liking, take the pot
off the heat. Throw some of the filling from the
pot onto a wrap, near an edge. Wrap it up!

Notes: One of the roommates insists that a layer
of rice would go well in these. These are high
in protein and fiber, and if you wash the beans
well and buy non-salty seitan and wraps, pretty
low in sodium. They’re fantastic hot or cold.
Wrap one up to take for lunch–better
than “vegan” (yeah-right) dining hall food.

Serves: approximately 4

Preparation time: 1/2 hour

Ingredients (use vegan versions):

• 1 cup sliced onion
• 1 teaspoon minced garlic
• 1 jalapeno chili, minced
• 1 teaspoon ground cumin
• 15 oz can black beans (drained)
• 15 oz can pinto beans (drained)
• 1 cup chopped tomato
• cilantro to taste
• salt and pepper to taste
• 12 tortillas
• vegan cheese (I recommend cheddar), shredded
• salsa
• vegan sour cream

Directions:

Preheat oven to 450.

Spray skillet with cooking spray; heat up to
medium. Sauté onion, garlic, jalapeno, and cumin
until crisp-tender, about 5 minutes.

Add beans to skillet and mix. Then add the
tomato and cilantro into the skillet and stir
around, cooking for about 1 to 2 minutes.

Spoon a nice helping of the mixture onto each
tortilla. Then add the vegan cheese. Fold them
over and spray both sides with cooking spray.

Bake on cookie sheet at 450 for about 5 to 7
minutes or until a little brown. Then serve with
salsa and vegan sour cream!

Serves: A lot!

Preparation time: 20 min. or so