Warm Beans and Veggie Wraps

It's been awhile! Not that anyone would notice... We found this recipe on the internet several months ago, and it was an immediate favourite. My family loves beans, zucchini, garlic and onions. We eat them all of the time. This can be made vegan by eliminating the cheese (I don't know if vegan tortillas exist, though). My brother likes it without cheese and with a bit of taco sauce. We actually bought a bottle of Italian seasoning, but it smells as though it is mostly oregano and rosemary. You could probably just make it up. These are easy to reheat, and you have half of the vegetables left over to make more next week! Make only the amount of tortilla wraps you need, then stick the filling in the fridge. It keeps for awhile, and makes a ten-minute meal when you need it. Obviously.
Olive Oil (or non-stick cooking spray if you are really, really opposed to olive oil)
1/2 red pepper
1/2 onion
1/2 large zucchini
1-2 cloves garlic
1 tsp Italian seasoning mix
1/2 (15 oz) can black beans, rinsed and drained
1/2 (15 oz) can corn, drained
shredded mozzarella
tortillas
1. preheat oven to 375.
2. Heat oil in large sauce or frying pan on medium.
3.Add red pepper, onion, zucchini and garlic. Cook about 3 minutes.
4. Add Italian spice and mix. Cook while you...
5. mash black beans in a bowl with a potato masher or fork. (don't mash them overmuch. leave a good portion whole.)
6. add corn and cooked veggies to black beans.
7. spoon mixture into the tortillas, wrap up and bake on a cookie sheet for about 10-12 minutes. The tortillas will brown slightly.
8. serve with sour cream if desired (I don't).
9. LET THEM COOL DOWN FOR A FEW MINUTES.

vegetarian chili #1

I am making this chili for dinner tonight. We have three recipes for chili, but htis is probably the best to eat and worst for your body. It's also the simplest.
Tiger's Chili
2 cans pinto beans
2 cans kidney beans
2 cans navy or Great Northern beans
1 onion
2 packages chili seasoning (we use
2 oz can tomato puree
1 16oz can crushed tomato
Combine all ingredients in a soup pot over med. heat. Cook at least 15 min. stirring occasionally. If you want to loosen it up a bit, you can add vegetable broth. Be careful of burning because it is really thick. Mine is ready now.
Again, we are having cornbread. We do not eat cornbread with every meal. Really.

Mexican Minestrone

This is another bean soup, but with a whole different flavor and texture. Although it can be done in a soup pot, it is a crock pot recipe, which means that it has to cook for several hours, but you don't have to do anything during that time. This is great for winter days when you are rushed in the evening.
Mexican Minestrone
1 diced onion
2 cloves garlic
olive oil
2 15oz cans black beans, rinsed and drained
2 14-1/2oz cans Mexican style stewed tomatoes
2 14oz cans vegetable broth
1 15-1/2oz can whole kernel corn
1 15oz can garbanzo beans, rinsed and drained
2 cups diced red-skinned potatoes
2 cups frozen or canned green beans. (drain if canned)
1 cup salsa
Cook onion and garlic in olive oil until soft.

For crock pot: combine all ingredients in crock pot and cook for 9 to 11 hours on low or 4 1/2 to 5 1/2 hours on high.

In soup pot: combine all ingredients in soup pot and cook for 1/2 to 1 hour.

This is another recipe that is good with corn bread. I usually put a bit of mozzarella on mine. The recipe recommends sour cream on top.