Burritos, Enchiladas, and other Tortilla Dishes
Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. Read More→
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A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments are: a grain salad or grain dish; baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/ a green veggie, you’ve got an easy weeknight meal or fun quick fare to serve company. Photo by Evan Atlas. Read More→
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This is one of the popular flour tortilla concoctions that I picked up while in New Mexico. Serve this grilled turnover as an appetizer or a light main dish. Read More→
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Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. Read More→
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A soft taco is somewhat like a quesadilla, except that it isn’t grilled. It is a sensuous sort of meal, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes or sweet potato fries and a big salad for an easy meal. Read More→
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This recipe was inspired by those I’ve had at Mexican or Southwestern-style eateries. Some serve these veggie-filled burritos with garlicky greens, chips and salsa, and a big salad. Refried beans help hold everything together so that it doesn’t fall apart. They also make these burritos more filling and substantial. Feel free to substitute vegetables other than the ones suggested here. Read More→
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Here’s my favorite in-a-hurry casserole filled with southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. While it’s in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express. Read More→
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