Ingredients (use vegan versions):

• 1 cup veggie broth
• 2 ( or more ) minced garlic cloves
• 1/2 large onion, finely chopped
• 1/2 green pepper, thinly sliced
• 1 hot or mild chili pepper, chopped (BE CAREFUL!! Hot chilies are very hot!)
• 1 tablespoon fresh crumbled oregano
• 2-3 tablespoon chili powder
• 1/2 teaspoon cumin powder
• 2 cans tomato soup
• 1 cup tomatoes, chopped
• 1/2 cup salsa
• 48 oz can kidney beans, drained and rinsed

Directions:

In Dutch oven or large pot, heat 1/4 cup of broth on med-high heat.Saute veggies except
green chilies and tomatoes. When onions become translucent (about 5 minutes) reduce heat
to medium and add remaining broth, tomato soup, salsa, chopped green chili, chopped tomato
and spices. Simmer 45 minutes or more, stirring frequently. Add kidney beans. Simmer 20
minutes more, stirring frequently. Enjoy!

Serves: 4 big servings

Preparation time: About 1 1/2 hours (mostly simmering time)

Nutrition Information: very low fat

Ingredients (use vegan versions):

• 3 cans black eyed peas
• 1 small jar of vegan zesty Italian salad dressing (give or take)
• 3 cloves of garlic
• 1/2 small can of diced jalapenos (your call!)
• 1 small jar of diced pimentos
• 1 bell pepper (green, red or yellow)
• 2 bunch of green onion

Directions:

First, open and drain the peas.
While draining, chop all vegetables
(garlic, pepper and onion)
Mix all together.

Gets better with some time. I found
this dip about 15 years ago and it has
been a family favorite ever since.
It’s great with tortilla chips. My son
uses it as a “salsa” for hot dogs!

Serves: 15

Preparation time: 30 minutes

Ingredients (use vegan versions):

• 2 cup Cooked black beans
• 1 10oz pkg frozen whole kernel corn
• 1 cup raw white rice (can use brown, but should parboil a little)
• 1 jar (16oz) thick and chunky mild salsa
• 1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin

Directions:

Heat oven to 375′ Combine all ingredients, stir to mix and bake for
1.25 hours, or until rice is tender, and casserole has started to
thicken. Serve with tortillas. Enough for four servings.

Serves:

Ingredients (use vegan versions):

• 1/2 cup chopped onion
• 2 teaspoon olive or cooking oil
• 1 can (19 oz) red kidney beans, drained
• 1 3/4 cup vegan chicken-flavored broth or water
• 1 cup long grain rice
• 1 cup fresh or frozen corn
• 1 cup chunky salsa, mild or hot
• 1/4 cup dry lentils
• 1/4 cup chopped sweet red pepper or diced pimento
• 1/2 teaspoon chili powder
• Dash garlic powder
• 8 tomato slices (optional)

Directions:

In large saucepan cook onion in hot oil over medium heat about 5 minutes until onion is
tender. Add beans, broth/water, rice, corn, salsa, lentils, red pepper or pimento,
chili powder and garlic powder. Bring to boil; reduce heat. Cover, simmer 20 minutes or
until rice and lentils are tender and most of liquid is absorbed.

Serves: 4

Preparation time: 15 min.

Ingredients (use vegan versions):

• 8 corn tortillas
• 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
• 1 can black beans or equivalent
• 1 yellow onion, diced
• 1-10 jalapenos, seeded and diced
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon chile powder

Directions:

Water saute’ the onions; after 3 minutes add garlic; after
onions and garlic are softened, add everything else and
cook down until the consistancy is rather thick.

Heat the tortillas on a dry griddle, or nuke for a minute to
soften (keeps them from tearing when rolled). Spoon filling
on tortilla in an of-center strip, and roll. Smear a bit of
filling on the inside edge to seal. Place on cooking-sprayed
baking dish, seam side down.

Serve with salsa verde.

Serves: