A Southwestern Supper
Using different colors of bell peppers makes this dish absolutely stunning. You can also substitute 1 to 2 additional bell peppers in place of the mushrooms if you prefer. Recipe and photo courtesy of Lindsay S. Nixon, adapted from The Happy Herbivore Cookbook. Read More→
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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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These Southwestern-flavored “pizzas,” made with flour tortillas, can be part of a satisfying meal served with a bean chile or a bean salad. Otherwise, they make a nice appetizer. Read More→
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Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. 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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A veganized version of huevos (eggs) rancheros, this dish of tofu prepared with Southwestern flavors, and nestled on corn tortillas, makes a nice brunch or light dinner dish. Serve with a simple potato dish and salad for a complete meal. Adapted from Vegan Express. 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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