Bean Burritos

I serve with a green salad and fruit. - Nancy

Bean Burritos
1 can (16 oz.) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups (8 oz.) shredded cheddar cheese
12 flour tortillas

In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 20-25 minutes or until heated through.

Vegetarian Black Bean Tacos

This is a quick, Mexican recipe I got from April 29 Chicago Tribune. I served it with guacamole (avocados + seasoning packet) and chips. It was enough for the three of us, but I would probably use more black beans and cheese if I were to make it for more people. -Sheila

Vegetarian Black Bean Tacos
2 T canola oil (I used vegetable oil.)
1 small green bell pepper, cut into thin strips
1/2 C thinly sliced red onion
1/8 t crushed red pepper flakes
1/4 t salt
Freshly ground pepper
1 C canned drained black beans
1/8 t ground cumin
4 taco shells
1/3 crumbled queso fresco (This cheese was pretty expensive. I substituted queso chihuahua. You could probably use any Mexican cheese.)
1 T minced cilantro

Step 1. Heat oven to 300 F. Heat the oil in a medium skillet over medium heat. Add the bell pepper, onion, and red pepper flakes; cook until veggies are tender, stirring occasionally, 5-7 minutes. Season with salt and pepper.

Step 2. Meanwhile, place the black beans and cumin in a small saucepan; simmer over low heat, stirring occasionally, 5 minutes. Place taco shells on baking sheet, and bake in oven until hot, 3-5 minutes. (I didn't heat shells; it was still good.)

Step 3. Divide the beans among the 4 shells; distribute vegetables among each shell. Combine fresco and cilantro in a small bowl; spoon over the vegetables.