I cannot recall where this recipe originally came from, but I am glad I finally had the gumption to try it (even with the few tweaks I made)!

• 1 roasted red pepper, skin, stem & seeds removed (the red pepper I was going to roast looked good from the outside, but was not so fresh looking on the inside, so I substituted it for 1 chili in adobo sauce - which gave it a nice smoky flavor)
  
• 1 1/2 cups raw cashews
• 1-7 ounce can jalapenos, drained
• 2/3 cup nutritional yeast
• 2/3 cup water
• 1/4 cup toasted sesame seeds
• 1/4 cup olive oil
• juice from 1 lime
• 1 1/2 tablespoons low sodium tamari sauce
• 1 1/2 teaspoons paprika (for color)
• dash of hot sauce or salsa

Preparation

1. Throw all the ingredients into a blender and blend until creamy. Warm sauce gently over low heat and pour over corn chips.

• 1 medium red bell pepper, chopped, seeds removed
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 medium red onion, chopped
• 8 crimini mushrooms, quartered
  
• 1 tablespoon olive oil
• 15 oz. black beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 2 jalapeños, minced
• Salt and pepper, to taste
• 1 cup enchilada sauce
• 9-10 small corn tortillas
• 1/2 cup Monterey Jack cheese, shredded
  
• 1/2 cup Cheddar cheese, shredded

Preparation

1. Preheat the oven to 400 degrees F. Place first 5 ingredients on a baking sheet. Drizzle with olive oil and toss until vegetables are coated. Roast vegetables for 20-30 minutes, stirring occasionally.  Remove the vegetables and reduce the heat to 350 degrees.

2. In a medium bowl, combine roasted vegetables, beans, spices, garlic, and jalapeño. Stir and season with salt and pepper.

3. Pour enough enchilada sauce into the bottom of an 8x8 baking pan to cover the bottom so the tortillas don't stick. Add a layer of tortillas, to completely cover the bottom of the pan. Top with 1/2 of the vegetable/bean mixture, enchilada sauce, and 1/3 of the cheese. Repeat for a second layer. Top with with a layer of tortillas, enchilada sauce, and cheese. Cover the pan with aluminum foil.

4. Bake enchiladas for 30 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Adapted from www.allrecipes.com

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 30 ounces black beans, rinsed, drained, and mashed
• 2 tablespoons yellow cornmeal
• 1 1/2 tablespoons cumin
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 cup salsa

Preparation

1. Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

Adapted from www.savvyvegetarian.com

• 1/2 cup uncooked quinoa
• 3 cups water
• 1 1/2 cup cooked kidney beans
• 1 1/2 cup cooked black beans
• 1 cup unsalted tomato sauce
• 1 Tablespoon olive oil
• 1/4 cup chopped onion
• 1 celery stalk, diced
• 3 cloves minced garlic
• 2 jalapeño peppers, minced
  
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme leaf
• 1/2 teaspoon dried marjoram leaf
• 1/8 teaspoon cayenne pepper
  
• 1 Tablespoon light molasses
• 1 Tablespoon Braggs Liquid Aminos, or soy sauce
• 1/4 cup chopped cilantro
• Fresh ground black pepper to taste

Preparation

1. Soak and rince the quinoa
2. If using canned beans, drain into a colander and rinse well
3. Peel & mince the garlic and jalapeño pepper
4. Dice the onion
5. Wash and trim the celery, slice lengthwise, then crosswise to dice
6. Seed and dice the red and green pepper
7. Heat the oil on medium-high in a dutch oven or large sauce pan
8. Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes)
9. Add the peppers and fry 5 minutes
10. Add the spices and herbs, stir 2 minutes
11. Add the beans, water or bean liquid, molasses, tomato sauce, and quinoa
12. Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked
13. Stir in Braggs or soy sauce, and pepper. Adjust seasonings
14. Serve garnished with cilantro

Adapted from the book: The Ethical Gourmet, by Jay Weinstein

• 1/4 pound dried pinto beans, washed
• 1 tablespoon salt
• 1 large white onion, roughly chopped
• 1 tablespoon vegetable oil
• 6tablespoons olive oil

Preparation

1. Bring the beans and 5 cups of water to a boil in a large pot, add the salt, half of the chopped onion, and the vegetable oil.  Lower the flame and simmer 2-3 hours, until very tender, skimming occasionally and adding water if necessary to keep the beans brothy.  Cool the beans in their liquid.
2. Heat the olive oil in a large skillet over medium heat; cook the remaining cup of onion until translucent.  Add the beans with their cooking liquid 1 cup at a time, mashing with a wooden spoon over high heat.
   

Adapted from www.eatingwell.com

• 1 15-ounces black beans or pinto beans, rinsed
• 3 tablespoons prepared salsa (Native Kjali Fire-Roasted Red salsa)
• 1 tablespoon chopped pickled jalapeño
• 1/2 teaspoon ground cumin
• 1 ripe avocado, pitted
• 2 tablespoons minced onion
• 1 tablespoon lime juice
• 1 16- to 20-inch-long baguette, preferably whole-grain
• 1 1/3 cups shredded romaine lettuce

Preparation

1. Mash beans, salsa, jalapeño and cumin in a small bowl. Mash avocado, onion and lime juice in another small bowl.
2. Cut baguette into 4 equal lengths. Split each piece in half horizontally. Pull out most of the soft bread from the center so you’re left with mostly crust. Divide the bean paste, avocado mixture and cabbage evenly among the sandwiches. Cut each in half and serve.

Adapted from www.allrecipes.com

• 1 tablespoon olive oil
  
• 1 medium yellow onion, diced
  
• 2 garlic cloves, minced
  
• 1 teaspoon black pepper
  
• 1 tablespoon ground cumin
  
• 2 small yellow squash, chopped
  
• 2 small zucchini, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
  
• 2 cups white beans (Cannellini are good)
  
• 3 cups vegetable broth or water
  
• 1/2 cup chopped fresh cilantro, plus some for garnish
  
• 1 avocado, sliced
  
• 6 corn tortillas, baked in 350 degree oven until crisp, and cut into strips
  
• 2 fresh limes

Preparation

1. Heat oil in large saucepan.  Add onions and garlic and saute for 2 - 4 minutes. Stir in pepper and cumin and saute for 1 minute.
2. Add squash, zucchini, red bell pepper, and green bell pepper and saute 1 -2 minutes.
3. Add 3 cups water or vegetable broth. Bring to a boil, reduce heat and simmer, uncovered for 20 minutes.
4. Stir in beans and cilantro; cook for 5 minutes longer.
5. Place in bowls; squeeze 1/2 lime into each bowl of soup and stir.
6. Add sliced avocado to each bowl.
7. Top each bowl with tortilla strips and cilantro.

Adapted from recipe at www.whfoods.com

• 1 medium onion, chopped
• 1 medium green bell pepper, diced
• 1 TBS + 1-1/2 cups vegetable broth (Pacific Naturals Organic Vegetable Broth)
• 6 medium cloves garlic, chopped
• 2 15 oz cans black beans (or homemade), drained
• 1 8 oz can tomato sauce (Muir Glen Organic Pasta Sauce)
• 1 15 oz can diced tomatoes - do not drain (Muir Glen Organic Fire Roasted Diced Tomatoes)
• 2 TBS ground cumin
• 2 TBS red chili powder
• 2 TBS dried oregano
• 1 cup corn kernels (Westbrae Natural Organic Whole Kernel Corn) 
• 1/4 cup fresh cilantro, chopped
• salt and black pepper to taste

Preparation
1. Heat 1 TBS broth in a medium size soup pot.  Sauté onion and bell pepper in broth over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
2. Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.  over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, cumin, and red chili powder and continue to sauté for another minute.
3. Add 1-1/2 cups broth and the rest of ingredients, except for the cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt and pepper to taste.

Adapted from recipe at www.eatingwell.com

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cup drained canned corn kernels (Westbrae Natural Organic Whole Kernel Corn), drained
  
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (Lundberg Farms Organic Long-Grain Brown Rice)
  
• 1 15-ounce can (or homemade) black beans, rinsed
  
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/2 cup prepared salsa (Native Kjali Fire-Roasted Red salsa <-- it's so good, you'll thank me and it's from San Francisco)
  
• 2 cups shredded romaine lettuce
• 1/2 cup shredded Jack cheese (Clover Organic Monterey Jack cheese)
  
• 1/3 cup shredded Cheddar cheese (Clover Organic Mild Cheddar cheese)
  
• 2 1/2 cups coarsely crumbled tortilla chips (Mexi-Snax All Natural Stone-Ground Sesame Tortilla Chips)
  
• Lime wedges for garnish & a little extra flavor
  

Preparation

1. Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.
2. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.
3. Toss lettuce in a large bowl with the bean mixture. Serve sprinkled with tortilla chips, salsa, cheese, and lime.