A Southwestern Supper
This recipe was inspired by veggie-filled burritos I’ve had at Mexican or Southwestern-style eateries. Serve with garlicky greens, chips and salsa, and a big salad for a truly hearty meal. 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. Photos by Hannah Kaminsky. more→
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.
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→
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→
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→
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.
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 Hannah Kaminsky. more→
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. more→
Vegan quesadillas are a delectable meal, making it easy to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa), though it’s great with tomato-based salsa as well. Photos by Evan Atlas.
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. Photos by Evan Atlas. more→
These Southwestern-flavored “pizzas,” made with tortillas and embellished with veggies, can be part of a satisfying meal served with a hearty bean chili or bean salad. Otherwise, they make a nice appetizer. If you’re just making them for one or two, don’t worry about sticking to the measurements. Just pile on the embellishments suggested below as you wish, and add or substitute others. There’s no wrong way to do these! more→
In this Southwestern-style rice casserole, vegan cheese, green chiles, and cilantro give a delectable flavor to an otherwise simple dish. This is delicious served with Beer-Stewed Pinto Beans and a big green salad. Photos by Hannah Kaminsky. more→