Vegan Black Bean & Corn burritos

Whether or not you're vegan like I am, this is a dish that will tickle your taste buds and satisfy your tummy! They freeze, well, too. I make a bunch, and then freeze them for work lunches. They're awesome to tote, reheat in 1.5 minutes, and fill me up. Enjoy!

INGREDIENTS:
2 ears corn (or 1 1/2 cups frozen/canned, out of season), shucked and corn cut from cob
2 cups cooked black beans
3 cloves garlic, minced
1/4 chopped onion
1/2 cup chopped green and red sweet bell pepper (I use both, but one or the other is fine)
1 tomato, peeled and chopped
Small bunch cilantro, chopped
small amount olive oil
1 small can mild green chiles
Tamed jalapenos, chopped (as many as you like! I put mine on top of the filling before wrapping)
1/4 tsp cumin
1/2 tsp salt
1 tsp oregano
Flour tortillas of your choice (I like the multi grain, yummm!)

DIRECTIONS:
Saute first seven ingredients in olive oil for a few minutes on low to medium heat until onion is beginning to tender. Remove from heat, and add last 5 ingredients. Stir well. One at a time, put filling at center of burrito, and fold.

Serve with Rice on the side, if desired. I like these burritos served with lettuce, chopped tomato, chopped green onions and salsa. Yummy!

If you will be freezing these, store them in individual servings in plastic baggies. When ready to eat, remove from baggie, wrap lightly in a paper towel, and heat in microwave on 50% power for one and a half minutes. If you have more filling in yours than 1/2 cup, it might take longer. In which case, flip. Microwave another 45 seconds on 50% power and test to make sure it's heated through.

This recipe yields 7-10 burritos.

Amazing Vegan Autumn Soup

My mother often served a fabulous soup we called, "Autumn Soup". It had a lovely tomato base, lots of root veggies and cooked ground beef. While I always enjoyed the broth and "extras", I would pick out the meat. 

Over the years, I have tweaked the recipe to suit our needs and tastes. It's a wonderful dish that, served with whole wheat bread and fresh fruit, makes a wonderful meal. Even those who eat meat like it. Give it a try!

INGREDIENTS:
28 oz can vegetable juice
4 cups water
2 large cloves garlic, minced
1 small onion, chopped 
2 stalks celery sliced
4 carrots, peeled and sliced
3 ears corn, shucked and cut from the cob
4 medium potatoes, peeled and chopped
1 cup mixed small legumes/grains (ie - yellow split pea, lentil, quinoa, etc)
3 bay leaves
1 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
2 cups macaroni, cooked al dente (cooled and drained)

I like to slow-cook my soup whenever possible. But you can also make this soup, easily, on the stove-top. I've done it with good results, in the past.

Add all ingredients, except for macaroni to your crock pot or stew pot.

CROCK POT: Cook on *high* for 2-3 hours, or *low* for 4-6 hours, or until vegetables are tender and legumes, soft.

STOVE TOP: Bring to a boil, and then reduce heat to low. Simmer, stirring occasionally, until vegetables are tender and legumes, soft. 1 hour, approximate. 

When soup ingredients are done cooking, remove bay leaves and discard. Stir in noodles until warmed through. 

Serve. 

Leftovers freeze wonderfully! Flavor is almost better the second day! When re-heating,  add a little water, if necessary  (noodles will absorb some of the broth). 

Enjoy!