bean burritos with cashew ricotta

ingredients:

12 flour tortillas (i used Rudi's Spelt)

1 1/2 cup leftover black beans (or one can, drained)

1 1/2 cup leftover pinto beans (or one can, drained)

1 cup corn (fresh, frozen or canned)

1 cup frozen spinach, thawed and drained

1 cup cooked brown rice

1 recipe of mexican cashew ricotta

1/2 cup salsa

vegan cheddar (optional)

desired toppings (i served ours with sauteed mushrooms, onions and red peppers and guacamole)

how to:

in a large mixing bowl, mix beans, corn, spinach and rice.

on each flour tortilla, spread a layer of ricotta cheese beside a scoop (approximately 1/2 cup) of bean mixture.

wrap burrito style and place in a baking dish

i had about 1/3 cup of ricotta leftover and mixed it with 1/2 cup of salsa to make a sauce for some of the burritos.

spread sauce over burritos, cover with foil and bake at 350 for about 30 minutes.  uncover and top with shredded vegan cheese, if desired, and cook a little longer until bubbly and heated through.

meatless tacos/taco salad

YUM! another dinner idea with lots of flexibility to suit your taste.

ingredients:

taco shells, taco salad bowls or tortillas of choice

cooked beans of choice. lentils would work nicely.  i used my TruRoots Sprouted Bean Trio from Costco again. 

taco seasoning.  this can be homemade (such as this or this) or a healthy, low sodium packet.  i took the easy way out this time and used Nueva Cocina Taco Fresco Mix, found at Whole Foods Market.

tomato sauce

water

cooked brown rice

how to:

  cook your beans in water until they are soft.

drain well,  put in sauce pan with tomato sauce, water and taco seasoning.  heat till bubbly and most of the liquid has cooked off.

serve with rice in taco shells, taco salad bowls or tortillas with your favorite toppings.

topping suggestions:

lettuce, tomatoes, onions, corn, any variety of peppers, olives, avocado, guacamole, mango, salsa, cilantro, shredded cheese and sour cream (if you're not shooting for vegan)


these were totally sam and bethany  (my very picky 13 and 16 year old) approved tacos. sam actually thought there was meat in his taco.  SCORE!

chilaquiles casserole

this is a definite keeper that i got from Eating Well and made a few minor changes to suit our personal preferences.  

here is the link to the original recipe...

chilaquiles casserole 

the changes i made were simple and certainly not necessary:

used coconut oil instead of canola

diced the zucchini instead of grating it

  added a couple of cloves of garlic to saute with the onion and zucchini

added a little cilantro to the vegetable mixture

we served ours with a little fresh, diced avocado and Trader Joe's Quinoa and Black Bean Tortilla Chips.