A Southwestern Supper

Potato and Bean Tostadas with Avocado-Green Onion Salsa

Corn tortillas recipe

I’ve loved tostadas since my West Texas youth, when I would get them at Tex-Mex restaurants anytime I wasn’t ordering enchiladas. At home, they may seem a little fussy to make for a single serving, but you can speed things up by using ingredients that you’ve already cooked: the beans, of course, but even potatoes you’ve preboiled (or roasted) in bigger batches. You can also buy  tostadas or fry up a dozen tortillas at a time, keeping them in an airtight container for a few days and breaking up some into soups or onto salads if, unlike me, you don’t want tostadas multiple days in a row. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan© 2013. Published by Ten Speed Press, an imprint of Random House LLC. more→

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Big Quesadillas with Refried Beans, Spinach, and Avocado

Big quesadillas with refried beans and spinach

A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you’re short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, add some cooked quiona or a baked sweet potato. Photos by Evan Atlas.

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Super-Easy Black Bean and Fresh Veggie Tostadas

Black bean tostadas

Since tostadas are so simple, you hardly need a recipe. But I wanted to show just how super quick and easy it is to make a weeknight meal. This dish comes together in less time that it would take to drive down to the local fast food place to pick up take-out. It probably works out to be cheaper too! Contributed by Dianne Wenz, from VeggieGirl. more→

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Mashed Potato Burritos

Vegan mashed potato burritos and southwestern kale salad

Once you’ve got cooked or baked potatoes ready and mashed, these tasty burritos come together quickly. Serve with a simple bean dish if you’d like extra protein, and a salad. Pictured here is Southwestern-Flavored Kale Salad. Photos by Rachael Braun.  more→

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Portobello “Steak” and Pepper Fajitas

Portobello and Pepper Fajitas

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.* more→

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Cauliflower Power Tacos

Cauliflower Power Tacos

Veggie lovers will devour this new take on a vegetarian taco filled with roasted cauliflower, crispy chickpeas and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up this Saturday, May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). Recipe contributed by the Betty Crocker company (isn’t it cool that they’re developing vegan recipes?). If you’d like, pass around your favorite salsa to top these, or as a VegKitchen reader suggests in the first comment below, some homemade Cashew Cream.

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Quinoa Tacos

Quinoa tacos

High-protein quinoa makes a great filling for tacos. It’s a fun, festive, and filling meal! You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob or a baked potatoes or sweet potatoes, and a colorful tossed salad for an easy meal. Photos by Rachael Braun. more→

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Easy Vegan Quesadillas or Soft Tacos

quesadillasQuesadillas 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. more→

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