Crispy Southwest Wraps with Salsa and Guacamole

I got this recipe from sisterscafe.blogspot.com I thought it turned out well, and my kids liked it too. The Salsa recipe I got from a friend, and it is delicious!

1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)
6 medium tortillas
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon

Salsa
2 cans Mexican Stewed Tomatoes
1 small can green Herdez salsa
2 cloves garlic
1 half bunch cilantro
*Put one can stewed tomatoes and cilantro in processor or blender and blend until mixed. Add everything else and pulse until there are no chunks of garlic.

Inside Out Lasagna

10 oz. rotini pasta cooked to pkg directions
8 oz. spinach, chopped
1 onion, diced
3 cloves garlic, minced
sliced mushrooms
1 15 oz can italian diced tomatoes
1 pkg Morning Star sausage crumbles (found in frozen food section)
salt & pepper
1/2 tsp. crushed red pepper (opptional)

Warm sausage crumbles in pan and set aside. Saute onion and garlic in olive oil. Add mushrooms and cook until they have released their liquid. Add spinach and cook until wilted. Add tomatoes and sausage crumbles then season well. Add cooked pasta and stir well to combine. Place in 4 bowls and add one large dallop of ricotta cheese then mix until combined.

Skillet Mac with Corn and Green Chili's

I just made this tonight for my family and I will definitetly be making it on a regular basis now. It had really great flavor! I got it from another vegetarian food blog called vegginout247.blogspot.com so if you're looking for even more meat free recipes, you should check out this site :)

tablespoon olive oil
1 package Morning Star Crumbles
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a Mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the Griller crumbles, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook until heated through. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.