Easy Vegetarian Recipes

Try this quick and easy recipe from Quick Fix Meals with Robin Miller. All the ingredients come right out of your pantry, so you don’t have to worry about slicing and chopping ingredients or making sure to use produce before it goes bad. Make it even quicker by using Uncle Ben’s Whole Grain Brown Ready Rice. Just pop it in the microwave for a minute and a half, and add it when the recipe dictates. It even comes in the amount required by the recipe.

Ingredients
2 cups instant brown rice
1 (8-ounce) can tomato sauce
1/2 cup prepared salsa
1 tablespoon onion flakes
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white or red kidney beans, rinsed and drained
1 (11-ounce) can corn, drained
Salt and freshly ground black pepper

Directions
Cook rice according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice is cooked. Fold in rice and season to taste with salt and black pepper.

Could that be any easier?

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!