2 cans pinto beans (or ~4 cups cooked)
~1/2 cup salsa
1 teaspoon each:
garlic powder
onion powder
cumin
salt
enough water or bean cooking liquid to aid in processing (we like ours on the loose side with plenty of liquid)
Combine all in food processor and process until smooth. Serve on tortillas, over rice, in burritos, however you like!
Serves 5
Showing posts with label Main. Show all posts
Showing posts with label Main. Show all posts
Chickpea salad
1–2 stalks celery, diced fine
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
2–4 green onions, diced fine (optional)
1 can chickpeas, drained and rinsed
1/4 cup vegan mayonnaise
2 teaspoons yellow mustard
1–2 tablespoons dill pickle relish
black pepper
Dice celery and onions as fine as possible. Mash up chickpeas with mayo and mustard (leave some texture; don't mash completely). Fold in pickle relish, celery and onions. Add black pepper to taste.
Serves 3–4
Total time: 5 minutes
Mexican soup
1-gallon freezer bag filled with scraps from onions, peppers, cilantro, parsley, tomatoes, carrots, etc.
1 jalapeño, halved and de-seeded (if desired)
2 bay leaves
4 carrots
4 stalks celery
1 onion
2 tablespoons garlic
salt
1–2 chipotle chiles in adobo sauce, de-seeded and minced as fine as possible
2 teaspoons sauce from canned chipotle chiles
1/2 cup soy curl crumbs
1 tablespoon vegetable bouillon
salt to taste
lime juice
1–2 avocados, diced
2 tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped fine
1 jalapeño, diced
lime wedges
Simmer vegetable scraps, jalapeño, and bay leaves in enough water to cover for about 1 hour. Add scraps from soup veggies as you prepare them. Strain well and set aside.
Sauté carrots, celery, onion, garlic, and salt until soft. Add chipotle chiles, sauce, soy curl crumbs, vegetable bouillon, and vegetable broth. Simmer for 20–30 minutes. Season to taste with salt and lime juice.
Serve with diced veggies and lime wedges.
Serves 6
Total time 1 hour 45 minutes
1 jalapeño, halved and de-seeded (if desired)
2 bay leaves
4 carrots
4 stalks celery
1 onion
2 tablespoons garlic
salt
1–2 chipotle chiles in adobo sauce, de-seeded and minced as fine as possible
2 teaspoons sauce from canned chipotle chiles
1/2 cup soy curl crumbs
1 tablespoon vegetable bouillon
salt to taste
lime juice
1–2 avocados, diced
2 tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped fine
1 jalapeño, diced
lime wedges
Simmer vegetable scraps, jalapeño, and bay leaves in enough water to cover for about 1 hour. Add scraps from soup veggies as you prepare them. Strain well and set aside.
Sauté carrots, celery, onion, garlic, and salt until soft. Add chipotle chiles, sauce, soy curl crumbs, vegetable bouillon, and vegetable broth. Simmer for 20–30 minutes. Season to taste with salt and lime juice.
Serve with diced veggies and lime wedges.
Serves 6
Total time 1 hour 45 minutes
Zuppa Toscana
2 onions, chopped
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon fennel seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
2 bay leaves
6 cups diced potatoes (Yukon gold)
8 cups vegetable broth
1/4 cup nutritional yeast
1/4 cup to 1/2 cup soy curl crumbs (optional)
6 to 8 cups chopped kale
Sauté the onions in a little water until soft. Add remaining ingredients except kale, and simmer for about 20 minutes. Fish out bay leaves, add kale, and let simmer another 10 minutes. Season to taste.
Serves 6
Total time: 45 minutes
Original recipe source
1 tablespoon garlic
1 teaspoon thyme
1 teaspoon fennel seeds, crushed
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
2 bay leaves
6 cups diced potatoes (Yukon gold)
8 cups vegetable broth
1/4 cup nutritional yeast
1/4 cup to 1/2 cup soy curl crumbs (optional)
6 to 8 cups chopped kale
Sauté the onions in a little water until soft. Add remaining ingredients except kale, and simmer for about 20 minutes. Fish out bay leaves, add kale, and let simmer another 10 minutes. Season to taste.
Serves 6
Total time: 45 minutes
Original recipe source
Polenta with Italian roasted vegetables
2 bell peppers
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
Butter chickpeas
1 can chickpeas
1 pound frozen cauliflower
3/4 teaspoon garlic powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons nutritional yeast
2 teaspoons minced ginger
2 teaspoons lemon juice
2 teaspoons water
1 15-ounce can tomatoes
1 can green chiles
2 teaspoons minced garlic
1 teaspoon fenugreek
Heat oven to 400° and prepare a baking sheet with parchment paper. Thaw cauliflower and chickpeas.
Mix first group of ingredients in a small bowl. Toss with cauliflower and chickpeas. Spread on baking sheet and roast for 20 minutes.
Blend second group of ingredients until completely smooth. Bring to a simmer. Add cauliflower and chickpeas, and simmer 5+ minutes. Serve over brown rice and/or with naan.
Serves 6
Total time: 30 minutes
Original recipe source
1 pound frozen cauliflower
3/4 teaspoon garlic powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1 1/2 teaspoons cornstarch
1 1/2 teaspoons nutritional yeast
2 teaspoons minced ginger
2 teaspoons lemon juice
2 teaspoons water
1 15-ounce can tomatoes
1 can green chiles
1/3 cup cashews
2 deglet noor dates
1 tablespoon nutritional yeast
1 tablespoon minced ginger2 teaspoons minced garlic
1 teaspoon fenugreek
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon cayenne
1/2 cup water
Mix first group of ingredients in a small bowl. Toss with cauliflower and chickpeas. Spread on baking sheet and roast for 20 minutes.
Blend second group of ingredients until completely smooth. Bring to a simmer. Add cauliflower and chickpeas, and simmer 5+ minutes. Serve over brown rice and/or with naan.
Serves 6
Total time: 30 minutes
Original recipe source
Curried red lentil soup
1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder
1 bunch cilantro
Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.
Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.
Serves 5
Total time: 60 minutes
Original recipe source
Cauliflower alfredo
1 pound frozen cauliflower
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
Instant Pot zucchini pasta sauce
~8 cups chopped zucchini
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
1/4 cup minced garlic
2 tablespoons mushroom powder (optional)
1 tablespoon vegetable bouillon
1 teaspoon salt
2 teaspoons fennel seed, crushed
1/2 cup nutritional yeast
3/4 cup water
Put all ingredients in 6-quart or larger Instant Pot in the order given. No need to stir. Cook on high pressure for 45 minutes.
Once pressure has released (manual and natural release are both fine), mash up the zucchini with a potato masher. Boil down a little using the sauté function if the sauce is too watery. This will not take long. Add salt and pepper to taste.
Makes 5–6 cups
Total time: 90 minutes
Fajitas
1/2 bag (4 ounces) soy curls
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
1 small onion (or 1/2 large onion), sliced into strips
2 bell peppers, sliced into strips
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon pepper
tortillas
guacamole
plain yogurt
tomatoes
cilantro
Set soy curls to soak in warm water. Prepare vegetables. Measure spices into small bowl.
Sauté onion and pepper in a little water. Do not overcook. Add soy curls and spices. Toss and cook until heated through.
Serves 6
Total time: 30 minutes
Original recipe source
Golden coconut lentil soup
2 onions
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
Leek and potato soup
1 bunch leeks, chopped
5 potatoes, chopped
4 cups vegetable broth
1–2 tablespoons miso (optional)
1 cup plant milk
salt and pepper to taste
Sauté leeks in a little water in large pot. Add potatoes, vegetable broth, and miso. Simmer until potatoes are well cooked. Remove from heat. Purée with a stick blender and add milk and salt and pepper.
Serves 4–6
Total time: 40 minutes
Original recipe source
Pastel de choclo
1 onion, chopped
2–3 cloves garlic, minced
3/4 cup lentils, cooked
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon pepper
1 teaspoon salt
1 tablespoon flour
3/4 cup vegetable broth
1/4 cup olives
1/4 cup raisins
1 pound frozen corn
1/4 cup cornmeal
1–2 tablespoons cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
plant milk
Preheat oven to 375°. Sauté onions and garlic until soft. Add lentils, spices, flour, and broth. Simmer until things come together and sauce thickens. Stir in olives and raisins and remove from heat.
Combine corn, cornmeal, cornstarch, sugar, salt, and pepper in a food processor. Process until mixture forms a thick batter, adding milk as needed.
Spread lentil mixture in a casserole dish. Spread corn mixture over top. Sprinkle sugar over top (optional). Bake about 35 minutes, until bubbling and brown on top.
Total time: 60 minutes
Original recipe source
2–3 cloves garlic, minced
3/4 cup lentils, cooked
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon oregano
1/8 teaspoon pepper
1 teaspoon salt
1 tablespoon flour
3/4 cup vegetable broth
1/4 cup olives
1/4 cup raisins
1 pound frozen corn
1/4 cup cornmeal
1–2 tablespoons cornstarch
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
plant milk
Preheat oven to 375°. Sauté onions and garlic until soft. Add lentils, spices, flour, and broth. Simmer until things come together and sauce thickens. Stir in olives and raisins and remove from heat.
Combine corn, cornmeal, cornstarch, sugar, salt, and pepper in a food processor. Process until mixture forms a thick batter, adding milk as needed.
Spread lentil mixture in a casserole dish. Spread corn mixture over top. Sprinkle sugar over top (optional). Bake about 35 minutes, until bubbling and brown on top.
Total time: 60 minutes
Original recipe source
Lemony chickpea orzo soup
1 onion
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
1 bay leaf
1 cup orzo
2 tablespoons lemon juice
Chop vegetables. Sauté the vegetables in a little water. Add broth and herbs/spices, and bring to a boil. Simmer 15–30 minutes. Add water or broth as needed. Add orzo and cook about 10 minutes more. Take off heat and stir in lemon juice.
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
Chickpea patties
1 can chickpeas (no liquid)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
Sweet and sour stir-fry
4 large bell peppers, assorted colors
1 onion
1 tablespoon minced garlic
1 block extra-firm tofu
1 20-ounce can pineapple chunks (reserve juice)
juice from pineapple
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon paprika
Chop veggies and tofu. Whisk together sauce ingredients. Water-sauté peppers, onion, and garlic until almost done. Add tofu, pineapple, and sauce. Simmer until sauce thickens and everything is heated and cooked through.
Serve over brown rice.
Serves 6
Total time: 20 minutes
1 onion
1 tablespoon minced garlic
1 block extra-firm tofu
1 20-ounce can pineapple chunks (reserve juice)
juice from pineapple
3 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons white vinegar
2 tablespoons soy sauce
1 teaspoon paprika
Chop veggies and tofu. Whisk together sauce ingredients. Water-sauté peppers, onion, and garlic until almost done. Add tofu, pineapple, and sauce. Simmer until sauce thickens and everything is heated and cooked through.
Serve over brown rice.
Serves 6
Total time: 20 minutes
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Seed and carrot loaf
3 large carrots
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons garlic
2 teaspoons parsley
1 teaspoon vegetable bouillon
1/2 teaspoon rosemary
1/2 teaspoon thyme
Boil or steam carrots. Grind everything together in a food processor. Firmly press mixture into a parchment-lined loaf pan.
Bake about 45 minutes at 400°F. Let cool slightly, remove from pan, and slice.
Original recipe source
1 cup sunflower seeds
1 cup pumpkin seeds
2 tablespoons garlic
2 teaspoons parsley
1 teaspoon vegetable bouillon
1/2 teaspoon rosemary
1/2 teaspoon thyme
Boil or steam carrots. Grind everything together in a food processor. Firmly press mixture into a parchment-lined loaf pan.
Bake about 45 minutes at 400°F. Let cool slightly, remove from pan, and slice.
Original recipe source
Thai veggie curry
2 small zucchini, sliced
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
1 package extra-firm tofu, cubed
1 tablespoon red curry paste
1 tablespoon lime juice
2 tablespoons soy sauce
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ginger
1 tablespoon peanut butter
1 tablespoon cornstarch
1 14-ounce can light coconut milk
¼ cup chopped cilantro
Put all spices in bowl (middle list of ingredients). Combine cornstarch and coconut milk.
Water-sauté the veggies. Add the spice mixture, tofu and coconut milk; simmer until sauce thickens and veggies are cooked through. Stir in the cilantro.
Serves 4–6
Total time: 30 minutes
Original recipe source
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
1 package extra-firm tofu, cubed
1 tablespoon red curry paste
1 tablespoon lime juice
2 tablespoons soy sauce
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ginger
1 tablespoon peanut butter
1 tablespoon cornstarch
1 14-ounce can light coconut milk
¼ cup chopped cilantro
Put all spices in bowl (middle list of ingredients). Combine cornstarch and coconut milk.
Water-sauté the veggies. Add the spice mixture, tofu and coconut milk; simmer until sauce thickens and veggies are cooked through. Stir in the cilantro.
Serves 4–6
Total time: 30 minutes
Original recipe source
Enchiladas
1 bag tortillas (about 8)
1 large can enchilada sauce
1 can fat free refried beans, or 1–2 cans whole beans
2 cups cooked grains, such as rice
1/2 cup leftover cheese sauce (optional)
about 1/2 cup salsa (or use some of the enchilada sauce)
Heat oven to 350°F. Mix together beans, grain, cheese sauce, and salsa. Pour some of the enchilada sauce in a 9x13" pan and spread around to cover bottom. Spoon filling into tortillas, roll up, and place in pan. Pour remaining sauce over top. Bake about 45 minutes, until bubbly.
Serves 6–8
Total time: 60 minutes
1 large can enchilada sauce
1 can fat free refried beans, or 1–2 cans whole beans
2 cups cooked grains, such as rice
1/2 cup leftover cheese sauce (optional)
about 1/2 cup salsa (or use some of the enchilada sauce)
Heat oven to 350°F. Mix together beans, grain, cheese sauce, and salsa. Pour some of the enchilada sauce in a 9x13" pan and spread around to cover bottom. Spoon filling into tortillas, roll up, and place in pan. Pour remaining sauce over top. Bake about 45 minutes, until bubbly.
Serves 6–8
Total time: 60 minutes
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