Cuban Black Beans II - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:momtoellis

"A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time."

Ingredients

• 1 pound black beans, washed
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 6 cloves garlic, peeled and minced
• 5 cups water

• 1 (6 ounce) can tomato paste
• 1 (4 ounce) jar diced pimentos, drained
• 1 tablespoon vinegar
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 teaspoon black pepper

Directions

1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

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11.18

Bengali Dhal - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Tabitha C

"Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!"

Ingredients

• 1 cup red lentils
• 3 cups water
• 1 cup onion, thinly sliced, divided
• 4 cloves garlic, coarsely chopped, divided
• 1/2 teaspoon ground turmeric
• 1 bay leaf

• 3/4 cup cherry tomatoes
• 1/2 teaspoon salt
• 2 (2 inch) whole serrano chile peppers (optional)
• 1 tablespoon vegetable oil
• 2 tablespoons chopped cilantro

Directions

1. Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
2. Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
3. Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

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21.16

Quinoa Black Bean Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DownHomeCitySisters.com

"These vegetarian burgers are delicious! Your carnivorous friends will be impressed. My favorite way to serve is on a whole-wheat bun with garlic-lemon mayonnaise, fresh raw spinach, sliced tomato, and caramelized onions!"

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup quinoa
• 1/2 cup water
• 1/2 cup bread crumbs
• 1/4 cup minced yellow bell pepper
• 2 tablespoons minced onion

• 1 large clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1 teaspoon hot pepper sauce (such as Frank's RedHot(R))
• 1 egg
• 3 tablespoons olive oil

Directions

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
3. Mix the quinoa, bread crumbs, bell pepper, onion, garlic, cumin, salt, hot pepper sauce, and egg into the black beans using your hands.
4. Form the black bean mixture into 5 patties.
5. Heat the olive oil in a large skillet.
6. Cook the patties in the hot oil until heated through, 2 to 3 minutes per side.

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13.57

Rigatoni - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KRAZYBARB

"Our family has been cooking this rigatoni for 40 years. It is a great change from the Friday night pizza, as it contains all of your favorite pizza toppings. A simple salad is all you need to make a complete meal."

Ingredients

• 1 (8 ounce) package rigatoni pasta
• 2 (15 ounce) cans cannellini beans
• 4 tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 green onions, chopped

• 1/2 teaspoon dried basil
• 1 tablespoon olive oil
• 3/4 cup tomato juice
• ground black pepper to taste
• 2 tablespoons grated Parmesan cheese

Directions

1. Cook rigatoni in boiling water until al dente. Drain, and set aside.
2. Drain and rinse cannellini beans; set aside.
3. In a large skillet, heat oil over medium heat. Saute mushrooms, garlic, and scallions with pepper and basil.
4. Add tomatoes, pasta, beans, and tomato juice to skillet. Bring skillet mixture to a boil. Reduce heat, and simmer for 15 minutes or until mixture is hot. Serve immediately. Top with grated parmesan cheese.

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21.52

Greek Pasta with Tomatoes and White Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Joelene Craver

"An easy, quick, and tasty recipe. The flavors are wonderfully different as they are combined and meld together."

Ingredients

• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (19 ounce) can cannellini beans, drained and rinsed
• 10 ounces fresh spinach, washed and chopped

• 8 ounces penne pasta
• 1/2 cup crumbled feta cheese

Directions

1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
4. Serve sauce over pasta, and sprinkle with feta.

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22.16

Pesto Pasta with Green Beans and Potatoes - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Kat

"Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!"

Ingredients

• 1/2 pound dry penne pasta
• 4 red potatoes, cut into 1/4 inch slices
• 1/4 pound fresh green beans, cut into 2 inch pieces
• 1 tablespoon olive oil
• 1 clove garlic, minced

• salt and pepper to taste
• 1/2 cup plain yogurt
• 1/3 cup pesto
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot.
2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside.
3. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned.
4. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.

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18.12

Vegan Bean Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ChrissyintheKitchen

"This versatile burger can be made with almost any beans you have around. It stands up well to condiments and is a healthy alternative for those seeking to cut down on meat. Add pepper to taste if you like."

Ingredients

• 1 1/2 cups water
• 1 cup uncooked quick oats
• 2 tablespoons olive oil, or as needed
• 1 onion, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped, or more to taste

• 2 tablespoons water
• 1 teaspoon dried basil
• 1 teaspoon salt
• 2 cups cooked adzuki beans
• 1/4 cup chopped fresh parsley
• 3/4 cup brown rice flour, or more as needed
• 2 tablespoons olive oil, or as needed

Directions

1. Bring 1 1/2 cup water to a boil in a saucepan; add oats. Reduce heat to low and simmer, stirring constantly, until oats have absorbed water, 1 to 3 minutes.
2. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir onion, carrots, celery, and garlic in the hot oil until tender, about 10 minutes. Mix 2 tablespoons water, basil, and salt into the onion mixture. Cover skillet and cook, stirring occasionally until water is absorbed, 5 to 10 minutes.
3. Transfer onion mixture and oat mixture to a food processor; add adzuki beans and parsley. Puree until mixture is fully blended. Stir brown rice flour slowly into mixture until fully incorporated. Form mixture into 8 patties.
4. Heat 2 tablespoon olive oil in a skillet over medium heat; fry patties in the heated oil until lightly browned, about 5 minutes per side.

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17.11

Kate's Kale Couscous - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ScoGold

"This heart-healthy, quick, and easy dish is something very easy to throw together for dinner. It's perfect for dinner and lunch the next day and is just as tasty hot or cold. Kate originally came up with this recipe after coming back from the gym with no fresh ingredients on hand. Just by using what was in the pantry and freezer this amazing dish came together. Although it is vegetarian friendly, many meat eaters will be satisfied with this high-protein meal."

Ingredients

• 1 cup water
• 2 tablespoons butter
• 1 cup whole wheat couscous
• 2 tablespoons extra-virgin olive oil
• 1 (15 ounce) can cannellini beans, drained and rinsed

• 1 cup chopped kale
• 4 cloves garlic, chopped
• 1/4 cup whole salted almonds, halved
• 1/4 cup grated Parmesan cheese
• salt and freshly ground black pepper to taste

Directions

1. Bring water and butter to a boil in a saucepan; remove from heat. Add couscous and stir well. Cover saucepan and let couscous sit until water is absorbed, about 5 minutes. Fluff couscous with a fork.
2. Heat olive oil in a skillet over medium heat; cook and stir cannellini beans, kale, and garlic in the hot oil until kale is wilted, 5 to 10 minutes. Mix kale mixture into couscous; fold in almonds.
3. Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.

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19.50

Lentils And Spinach - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bobawood

"This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal."

Ingredients

• 1 tablespoon vegetable oil
• 2 white onions, halved and sliced into 1/2 rings
• 3 cloves garlic, minced
• 1/2 cup lentils
• 2 cups water

• 1 (10 ounce) package frozen spinach
• 1 teaspoon salt
• 1 teaspoon ground cumin
• freshly ground black pepper to taste
• 2 cloves garlic, crushed

Directions

1. Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
2. Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
3. Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

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13.19

Vegetarian Lentil Spaghetti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:fjardt

"Lentils can make a boring, vegetarian spaghetti dinner exciting again."

Ingredients

• 1/4 cup dried brown lentils, rinsed and drained
• 1 (15 ounce) can stewed tomatoes, undrained
• 1 (15 ounce) can artichoke hearts in water
• 1/4 teaspoon cayenne pepper, divided
• 1/4 cup water

• 3 tablespoons olive oil, divided
• 1/4 pound thin spaghetti
• 4 green onions, chopped
• 1/2 teaspoon sesame seeds
• salt and pepper to taste

Directions

1. Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
2. Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
3. Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
4. Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.

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12.30

Falafel I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SALLYCOOKS

"Chickpeas pureed with garlic, peanut butter, onions, egg, soy sauce and spices, then formed and fried. Excellent when served in a pita with sliced tomato, cucumber and yogurt."

Ingredients

• 2 cups chickpeas (garbanzo beans), drained
• 4 cloves garlic - peeled and sliced
• 3 tablespoons peanut butter
• 1 green onion, chopped
• 1 onion, cut into chunks
• 1 egg

• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 tablespoon soy sauce
• 1 tablespoon corn oil

Directions

1. In a food processor or blender puree chickpeas. To the chickpeas add garlic, peanut butter, green onion, onion, egg, coriander, cumin, cayenne pepper and soy sauce; process until well mixed. Shape into balls, using about 1 tablespoon for each.
2. Heat oil in a medium skillet over medium-high heat. Brown balls on all sides.

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22.28

Creamy Edamame Risotto - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:claudinhull

"I put these ingredients together in hopes of creating a vegetarian friendly meal high in protein and using goat cheese and risotto (two of my favorite foods!). The result: a delicious, satisfying, elegant meal for two! Mmmmm!"

Ingredients

• 1 tablespoon sesame oil
• 1 1/2 cups frozen shelled edamame
• 1 tablespoon reduced-sodium soy sauce
• 3/4 teaspoon ground ginger
• 2 tablespoons olive oil
• 1 cup Arborio rice
• 1/2 teaspoon garlic powder

• 1/2 cup dry white wine
• 4 cups hot water
• 1/4 cup crumbled goat cheese
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon ground ginger
• salt and pepper to taste

Directions

1. Heat the sesame oil in a skillet over medium heat. Stir in the edamame, soy sauce, and 3/4 teaspoons of ground ginger. Cook and stir until the edamame is hot and the liquid has evaporated, about 5 minutes. Set aside.
2. Meanwhile, heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in the garlic powder and white wine. Let the wine simmer until it has mostly evaporated, then stir in one-third of the hot water; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the water should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
3. Stir in the edamame, goat cheese, Parmesan cheese, basil, and 1/4 teaspoon of ground ginger until the cheeses have melted. Season to taste with salt and pepper before serving.

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22.28

Aaku Pappu (Dal with Greens) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SUSMITA

"This is a classic Andhra preparation. Typical greens to use are thotakoora (amaranth) and spinach (palak koora). Serve with rice and Majjiga Pulusu (buttermilk pulusu) or Menthi Majjiga (buttermilk with fenugreek)."

Ingredients

• 1 cup hulled, split pigeon peas (toor dal)
• 2 cups water
• 2 cups water
• 1/2 teaspoon ground turmeric
• salt, to taste
• 1 (8 ounce) bunch amaranth greens, chopped
• 2 teaspoons cooking oil

• 1 teaspoon skinned split black lentils (urad dal)
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 4 dried red chile peppers
• 1 pinch asafoetida powder
• 2 green chile peppers, cut into large chunks
• 1 sprig fresh curry leaves

Directions

1. Cook the pigeon peas with 2 cups water in a pressure cooker until the water is absorbed and the peas are tender, about 5 minutes.
2. Bring 2 cups of water to a boil with the turmeric and salt; add the amaranth greens and cook until tender, about 5 minutes; drain. Stir the cooked peas into the greens; set aside.
3. Heat the oil in a small skillet; cook the lentils, mustard seed, cumin seed, and red chile peppers in the oil until the seeds begin to splutter. Add the green chile peppers, curry leaves, and asafoetida powder and continue cooking another 30 seconds; immediately stir into the peas and greens.

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16.10

Lentils and Rice with Fried Onions (Mujadarrah) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melissa Mueller

"This may sound like a plain recipe, but believe me, it's wonderful! It is an easy-to-make Middle Eastern comfort food that combines lentils, rice and delicious fried onions. The yogurt really gives it a super flavor!"

Ingredients

• 6 tablespoons olive oil
• 1 large white onion, sliced into rings
• 1 1/3 cups uncooked green lentils

• 3/4 cup uncooked long-grain white rice
• salt and pepper to taste
• 1/4 cup plain yogurt or sour cream (optional)

Directions

1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

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14.57

Curried Mustard Greens with Kidney Beans - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Always Cooking Up Something

"This is a tasty and satisfying dish that is quicker than the usual preparation of greens with bacon. Serve on its own or over rice."

Ingredients

• 1 bunch mustard greens
• 1 tablespoon ghee (clarified butter)
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes

• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Directions

1. Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
2. Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

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18.49

Bean Quesadillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jjenkraynakorriss

"Easy and yummy! Veggies, beans, and cheese sandwiched in tortillas. You could add or substitute any vegetables that you'd like. Serve with sour cream and rice."

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 green bell pepper, chopped

• 2 tomatoes, chopped
• 1/2 (10 ounce) package frozen corn
• 12 (12 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 1/4 cup vegetable oil

Directions

1. Heat 1 tablespoon oil in a skillet over medium heat, and saute the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the Cheddar cheese, and top with the remaining tortillas to form quesadillas.
3. Heat 1/4 cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

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21.15

Pasta and Peas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LCOSTANZ

"Sweet peas and basil are tossed with twisty pasta in this easy, delicious dish."

Ingredients

• 1 (16 ounce) package gemelli pasta
• 1/4 cup olive oil
• 3 green onions, chopped

• 1 pinch seasoned salt to taste (optional)
• 1 (15 ounce) can sweet peas, with liquid
• 1 bunch fresh basil, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a saucepan over medium heat. Stir in the green onions, and season with seasoned salt. Cook until green onions are golden brown. Mix in the peas with liquid and basil, and continue cooking until heated through. Toss with cooked pasta to serve.

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15.21

Easy Vegetarian Red Beans Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:XVELVETX

"This recipe is really easy, quick, delicious, and only requires a few ingredients."

Ingredients

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 (15 ounce) can red beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1/2 red bell pepper, chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups cold milk
• 1/2 cup grated Parmesan cheese
• 4 no-boil lasagna noodles
• 4 ounces shredded Gruyere cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in garlic, and cook until heated through. Mix in red beans, tomatoes, and red bell pepper. Season with basil, oregano, salt, and pepper. Continue cooking 10 minutes, stirring occasionally.
3. Melt the butter in a saucepan over medium heat, and gradually mix in flour until smooth. Slowly stir in the milk. Mix in Parmesan cheese, and continue to cook and stir until slightly thickened.
4. Spread 1/2 the red bean mixture in a 9x9 inch casserole dish, and top with 2 lasagna noodles. Layer with remaining bean mixture and remaining noodles. Cover with the sauce, and top with Gruyere cheese.
5. Bake 20 minutes in the preheated oven, or until lightly browned.

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16.10

Beans and Greens - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MIKAYLASMOM

"This recipe is great for vegetarians or people who just like beans, and it freezes well."

Ingredients

• 4 (14.5 ounce) cans vegetable broth
• 1 (10 ounce) package frozen chopped spinach
• 1 (15 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, with liquid
• 1 (15 ounce) can great Northern beans, with liquid

• 1 (15 ounce) can pinto beans, with liquid
• 1/4 cup vegetable oil
• 1 tablespoon garlic powder
• salt to taste
• black pepper to taste

Directions

1. Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.

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12.06

Black-Eyed Peas and Tortillas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Brian C. Ivers

"Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas."

Ingredients

• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 1 (15.5 ounce) can black-eyed peas, drained
• 1/2 cup vegetable stock
• 1 fresh jalapeno pepper, chopped

• 1 clove garlic, minced
• 1 tablespoon fresh lime juice
• salt and pepper to taste
• 4 (12 inch) flour tortillas

Directions

1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.

Black-Eyed Peas and Tortillas - Vegetarian Recipes - Best Vegetarian Recipes
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Black-Eyed Peas and Tortillas - Vegetarian Recipes - Best Vegetarian Recipes
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