This recipe was inspired by our friend, Hector Garrido, who makes the best salsa around.
-two cans of fat free refried beans
-1 to 2 cups of water
-one packet of taco seasoning
-one package of corn tortillas
Add the beans, water, and taco seasoning to a skillet. Stir, adding additional water until the beans have thinned. In another greased skillet, fry the tortillas, one at a time, until the tortilla is soft. Dip the fried tortillas in the beans until completely coated. Place on each plate, folded in half. Garnish with remaining ingredients.
Matar Paneer is a recipe I have been making for decades. It's a family favorite and Chris' very very favorite. I usually make it ...
16 years ago, Chris and I were trying to decide what to make for Yule supper. We went through our many cookbooks, and settled on Rec...
In response to this post over at The Pagan Family, this recipe is dedicated to Michelle. Goat Cheese, Spinach and Tofu Tacos Ing...
We LOVE this meal, adapted from a recipe in the Veganomicon. We serve it wit with peas and tofu cubes. The lime juice adds a lo...
Hasn't the weather been incredible?!? I know it's scary from an environmental standpoint, but I am enjoying it anyway! This wee...