Black Bean Enchilada Soup

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Ingredients:

• 32 ounces vegetable broth i use water with veggie boullion
• 2 14 ounce cans cream-style corn
• 1 15 ounce can enchilada sauce
• 2 15 ounce cans black beans
• 1 26 ounce jar corn and black bean salsa
• 2 3 ounce packages ramen noodles crunched up
• 1 tablespoon cumin
• 1 teaspoon onion powder
• 2 tablespoons cilantro
• shredded jalapeno jack cheese
• corn chips

Steps:

• Add all ingredients except ramen noodles cheese and corn chips to cooking pot
• Heat until just comes to a boil
• Reduce and cook for 20 minutes
• Break up ramen noodles and add to soup simmer until noodles are done
• Serve topped with cheese and crushed corn chips on top

Black Bean Rice Burgers

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Ingredients:

• 1 15 ounce can black beans rinsed and drained
• 1 cup cooked brown rice
• 1 small onion finely chopped
• 1 egg lightly beaten
• 2 tablespoons salsa plus
• 1/4 cup salsa
• 1/4 cup reduced-fat sour cream
• 4 lettuce leaves
• 4 slices reduced-fat cheddar cheese 1 oz slices
• 4 hamburger buns split

Steps:

• In a bowl mash beans with a fork; add the rice onion egg and 2 tablespoons salsa; mix well
• Season if needed with salt and pepper
• Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray
• Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned
• In a small bowl combine sour cream and remaining salsa; on bottom bun place a lettuce leaf burger sour cream mixture and slice of cheese; cover with top bun

Easy Veggie Chili

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Ingredients:

• olive oil
• 1 cup frozen peppers and onions
• 1 tablespoon of minced garlic
• 1 28 ounce can tomato sauce I didn't use the entire can but I guess this depends on how think or thin you like your chili
• 2 8 ounce cans diced tomatoes
• 1 4 ounce can diced green chilies
• 1 1 1/4 ounce packet taco seasoning You choose the spice level mild or hot
• 1/2 teaspoon chili powder
• 1 tablespoon ground cumin
• 1 8 ounce can kidney beans
• 1 8 ounce can black beans
• 1 8 ounce can chickpeas
• 1 cup frozen corn
• salt and pepper

Steps:

• Heat a few tablespoons of olive oil in a large pot Fry the onions/peppers and garlic for about 5 minutes
• Add the diced tomatoes sauce green chilis taco seasoning chili and cumin powder
• Bring to a boil and then add all the beans
• Cook for 25 mins on medium flame
• Add corn and cook for another 5 minutes
• Serve with shredded cheddar cheese and/or sour cream

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Rocco's Vegan Chili

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Ingredients:

• 3 tablespoons olive oil
• 2 cups diced onions divided
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 3 garlic cloves minced
• 2 cups chopped bell peppers
• 1/2-1 tablespoon chili powder to taste
• 1 tablespoon ground cumin
• 1 28 ounce can chopped tomatoes with liquid
• 3 tablespoons tomato paste
• 1 15 ounce can black beans with liquid
• 1 15 ounce can kidney beans with liquid
• 1 11 ounce can whole kernel corn undrained
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons dried basil
• sea salt to taste
• black pepper to taste
• 1 tablespoon lime juice
• 1/2 cup chopped cilantro
• shredded soy cheese

Steps:

• Heat oil in a large saucepan over medium heat Saut 1-1/2 cups of the onion reserve the other 1/2 cup along with the celery and the carrots until soft
• Stir in the peppers garlic chili powder and cumin Cook about 6 minutes
• Stir in tomatoes tomato paste beans and corn Season with oregano basil salt and pepper
• Bring to a boil and reduce heat to low Cover and simmer for 30 minutes stirring occasionally
• Stir in lime juice and cilantro just before serving Top with the reserved 1/2 cup of chopped onion and soy cheese if using

Southwest Cheese Soup

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Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Southwestern Avocado Salsa

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Ingredients:

• 2 avocados diced
• 2 tomatoes diced
• 2 12 ounce cans white shoepeg corn drained
• 2 14 ounce cans black beans drained
• 1/4 cup green onion chopped
• 1/4 cup fresh cilantro chopped
• 2 tablespoons fresh lime juice

Steps:

• Combine shoepeg corn and black beans in a medium-sized bowl
• Add the tomato avocado green onion and cilantro to the blackbean and corn mixture
• Fold the ingredients together refraining from smashing the avocados
• Pour the fresh lime juice over the salsa
• Serve with tortilla chips or on fish or burgers

Tex-Mex Black Beans Saffron Rice

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Ingredients:

• 2 5 ounce packages saffron rice mix plus ingredients to prepare rice according to package directions such as Mahatma brand
• 1 10 1/2 ounce can diced tomatoes with mild green chilies such as Ro-tel mild or spicy
• 1 15 ounce can black beans drained and rinsed well
• 1/4 cup sour cream to taste
• 1/4 cup shredded cheddar cheese to taste
• 2 tablespoons fresh cilantro leaves chopped

Steps:

• Prepare the saffron rice according to the package directions
• using the amount of oil/butter and water as indicated on the package I usually use olive oil
• While the rice is cooking
• rinseamp; drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan
• Pour the entire contents of the diced tomatoes w/chili peppers
• liquid and all
• into the same pan with the beans and stir to combine
• Cover the saucepan with lid
• turn on the heat to low
• and let bean mixture heat while the rice cooks
• stirring occasionally- it should be ready when the rice is done
• When the rice is fully cooked
• pour it into a deep
• medium sized casserole dish
• Pour bean mixture into the center of the rice
• leaving a border of the yellow rice peeking out arounds the sides
• Place the sour cream in the center of the bean mixture in a dollop as a garnish you can use more if you like
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans
• Sprinkle with cilantro leaves optional if you like and serve immediately
• NOTE If you dont have access to canned diced tomatoes with chilis
• then you can substitute an equal amount of chunky salsa
• if you like
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving
• but it isnt necessary

Veggie Nachos

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Ingredients:

• 4 -5 ounces tortilla chips pieces okay
• 1/2 cup onion chopped save some for garnish
• 12 ounces beer or 12 ounces water
• 1 cup black beans or 1 cup pinto beans
• 1 cup veggie crumbles Quorn frozen is our fave
• 1/4 teaspoon turmeric
• 1/2 teaspoon garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder regular
• 1/4 cup fresh corn or 1/4 cup thawed frozen corn
• 1/2 cup tomatoes diced
• 1 cup romaine lettuce chopped

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
• In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
• Add more beer or water and stir as the mixture thickens
• Add the meatless crumbles
• Stir to mix and add enough liquid to keep it from sticking at all
• Sprinkle the spices on to the most liquid areas and stir
• Remove from heat
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
• Stir corn into the bean mixture and heat through
• Stir in salsa now if you prefer
• Spoon the mixture over the waiting hot chips
• Top with the tomatoes and sliced romaine lettuce
• Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy