Here are 2 more recipes that would be perfect to take to a Vegetarian gathering. (Or any potluck!)

Vegetarian Enchiladas

1 (1 1/2 ounce) package enchilada sauce mix
1 (8 ounce) can tomato sauce
1 (15 ounce) can refried beans
1 pound fresh spinach
1 (16 ounce) can corn
1 (4 ounce) can chopped green chilies
6 flour tortillas
1 cup vegan shredded cheese, optional, divided

Preheat oven to 375 degrees. Begin by preparing the sauce according to instructions on package. While sauce is heating on stove, heat refried beans in another pan.

As beans get hot, and as sauce is thoroughly mixed, add about 1/4 cup sauce to the beans. Steam the spinach until wilted. Add corn and the chilies to the bean mixture.

When spinach is finished, begin making the enchiladas. Spread approximately 3 tablespoons sauce on each flat tortilla, then layer bean mix, spinach and a small amount of cheese (if using) in the center of the tortilla.

Roll up and place in a baking dish. Line up enchiladas in baking dish, then cover with remaining sauce and any leftover cheese.

Bake covered with foil for 20 minutes. Bake an additional 10 minutes, uncovered.

Serves: 2-4

Vegetarian Mexican Casserole

1 to 1 1/2 cups black beans
1 can chunky diced tomatoes and green chili
2/3 cup chopped white onion
1 large red bell pepper, diced
1 large green bell pepper, diced
2 tablespoons minced garlic
3/4 cup instant brown rice
1 1/3 cups sweet yellow corn
salsa rojo (red sauce or enchilada sauce)
chili powder
no calorie non-stick cooking spray (such as Pam) or olive oil, about 1 tablespoon
2 wheat tortillas
1 roam tomato, diced

Place the tortillas in the toaster oven or oven and bake until lightly browned and slightly crisp. Set aside.

Prepare your rice according to package directions adding chili powder to taste prior to cooking. Set aside.

Heat your corn according to package directions, drain and set aside. In the meantime, heat your black beans (drained) and chunky diced tomato/green chili product (also drained) with chili powder to taste (about a teaspoon) over medium-high heat. Allow to cook, stirring occasionally, until the mixture thickens.

Heat the oil/cooking spray in a small frying pan over medium-high heat until hot and add all of the garlic and onion as well as about three quarters of your red and green bell pepper. Sauté until the garlic is browned and the onions are just beginning to caramelize. Drain the mixture (if oil is used) and then stir into the cooked brown rice. This constitutes the first layer of your casserole so dish about half of the mixture into the bottom of each serving dish and press with a spoon into a fairly even layer.

Once your beans are done, place about half the bean mixture as the next layer in your serving dish, again pressing into a fairly even layer. On top of this layer place half of your heated corn in each serving dish.

Heat your salsa rojo and pour about 1/4 or a cup on top of the corn. Take the reserved red and green bell pepper and diced tomato and mix together, sprinkling about half of the mixture over each of the casseroles on top of the salsa rojo. Finally, place the toasted tortilla on top of this and place in the oven at 200 degrees Fahrenheit for about 5-10 minutes until slightly browned and warmed through.

Serves: 2