Vegetarian Potato and Cauliflower Burritos

1 jar of salsa verde (I liked Trader Joes)
1 Tbs oil
1/2 tsp oregano
1 small onion halved and sliced
3 cups cauliflower florets
1 medium Yukon Gold or russet potato cut into 1/4 inch cubes
3 Tbs chopped cilantro
4 8-inch flour tortillas
1 cup cooked brown rice
1 cup shredded cheese

Heat oil in skillet. Saute onion and oregano about 2 minutes. Stir in cauliflower, potato and salsa verde. Cover and simmer 10 minutes. Uncover and simmer 5 minutes more until cauliflower and potato are tender. Stir in cilantro. Divide cauliflower mixture among tortillas. Top with rice and cheese.

Easy Cheesy Bean Tostadas

Premade Tostadas shells
1 teaspoon chili powder, divided
1 can (15 oz.) black beans, drained, rinsed
1 onion, diced
1 pepper, chopped
1/2 cup Salsa
3/4 cup shredded cheese
1/2 cup shredded romaine lettuce
1 large tomato, chopped
1/4 cup sour cream

Saute onions and peppers in a skillet until softened, about 5-7 minutes. As they cook, sprinkled with chili powder and salt and pepper to taste. Add beans and salsa; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the cheese.
Spread mixture evenly on tostados; top with remaining cheese, lettuce, tomatoes and sour cream.

Moroccan Cous Cous

1 cup uncooked couscous
water
1 tablespoon olive oil
2 cloves garlic, minced
1 can chickpeas
2 cups vegetables (good for this recipe would be peppers, zucchini, or carrots but use whatever you have on hand), chopped to match in size the chickpeas
1 cup jarred or homemade salsa
1/4 cup water
2 tablespoons golden raisins (or whatever dried fruit you have on hand)
1 tablespoon brown sugar (or whatever natural sweetener you have on hand)
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Cooked couscous in water according to packaged directions. Cover to keep warm and set aside. Meanwhile, in a skillet, saute your veggies in the oil until softened, about 5 minutes. The last one minute, add garlic, being careful not to burn it. Add the remaining ingredients to the skillet, stirring to combine. Let simmer/warm for 10-20 minutes, letting the flavors blend.

**Note-this is a recipe I altered to fit what I had in my cupboard at the time. It is very versatile and perfect for using up little bits of left over things. Don't have brown sugar? Use honey! Don't have raisins, use dried apricots! There is a lot of play in this recipe, which is great when you clean out your cupboard and realize you have 2 bags of dried cranberries and don't know what to do with them.

Huevos Rancheros

4 eggs
2/3 cup refried beans
2 tortillas
1/4 cup shredded cheese
1/4 cup salsa

Prepare eggs how you like (fried, scrambled, etc.) Heat beans in microwave for 30-45 seconds. Spread tortilla with beans, top with eggs, cheese and salsa. Serves 2.

Quick Black Bean Enchilladas

1 ½ c cottage cheese
2 cans black beans
2-4oz cans diced chilis
2 c cheddar cheese
8 -10" flour tortillas
1 jar salsa

Oven at 350. Coat a 13x9” pan with spray. Combine chottage cheese, beans, chilies and 1 cup shredded cheese. Spoon mixture evenly into tortillas. Roll and place seam side down. Pour salsa over enchiladas and sprinkle with remaining cheese. Cover w/ foil and back 20 minutes. Remove foil and bake an additional 10 minutes.

**Note-this recipe is not the most flavorful enchillada recipe. However, it is very quick and very easy in addition to being healthy and low-cal so I continue to make it.

Salsa Chicken over rice

2 cups cooked rice
1-2 tablespoon oil
1 lb chicken breast, cut into strips
1 onion, chopped
1 pepper, sliced
1 cup salsa
Shredded cheese

Cook chicken, onion and peppers in oil until chicken is cooked through-about 10-12 minutes. Add salsa. Heat through. Remove from heat and cover with cheese. When cheese is melted, serve over rice.