Easy Vegetarian Recipes

This quick and delicious recipe was inspired from a similar one found in New Vegetarian Cuisine. I like to change recipes around to fit my taste. I add or remove ingredients, and I add more of what I like and less of what I don’t. It makes recipes perfect for me and my family. I encourage you to do the same with any recipes you come across that you might like, including this one.

Pair this one with Spanish rice, and you’ve got a stellar vegetarian meal with a Mexican flair!

Ingredients
1 Tbsp vegetable oil
1 cup chopped onions
2 cloves of garlic, minced
2 cups shredded carrots
1 (16oz) can black beans, rinsed and drained
1 large tomato, chopped
1 (6-8oz)can tomato sauce
1 small can chopped green chili peppers (This makes the dish very spicy. Use less if you prefer less heat in your dish.)
1/2 tsp chili powder
3 large whole wheat tortillas
1 cup shredded low-fat colby-jack cheese
2-3 Tbsp minced scallions

Directions
Preheat oven to 400ºF. Coat baking dish with non-stick cooking spray.
Warm oil over medium-high heat, add onions and garlic, stirring frequently to prevent burning. Cook until onions are tender. Add carrots, cook for 2-3 more minutes.
Stir in beans, tomatoes, tomato sauce, peppers, and chili powder, bring to a boil. Cook for 5 minutes, or until slightly thick.
Place 1 tortilla in bottom of prepared dish. Top with a little less than half of bean mixture and 1/3 cup of shredded cheese. Add another tortilla. Top with all but about 1/4 cup of bean mixture. Add 1/3 cup shredded cheese. Add final tortilla. Top with remaining bean mixture, scallions, and final 1/3 cup of cheese.
Bake 20 minutes, or until heated through. Let cool 5 minutes, then cut into wedges.
Eat!

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