Preheat oven to 350 degrees

9-10 whole grain tortillas
2 c. refried beans
1 large onion, chopped
5 cloves of garlic, chopped
1 Tbl. oil (I use grapeseed, olive, or coconut)
1 can black olives
2 cans enchilada sauce
2 c. salsa

Mix the enchilada sauce with the salsa. Pour a little onto the bottom of a 9×13” glass baking dish and then set the rest aside.

Sauté the onion and garlic with the oil and then set aside.

Chop the black olives.

Now you can make your enchiladas….

Take a tortilla and spread about 2 Tbl. of refried beans on it, then 1 Tbl. of onion/garlic mixture, a spoonful of olives, and a spoonful of enchilada sauce.

Roll it up and place it in the baking dish with the seam down.

Repeat this until your baking dish is full. Then pour the rest of the enchilada/salsa sauce over the tortillas in the dish.

Cover with foil.

Bake for 45 minutes and then take the foil off and bake for another 15 minutes. Or you freeze this for another day.

Vegi Lasagna

Mix: 2 cans of lentils, rinsed, with 1 jar of pasta sauce

Put half the this mixture in a 9×13 pan

Top with 2 whole meal kebab bread

Stir a package of frozen spinach (thawed) into a large
container of cottage cheese

Layer half this mixture over the bread

Next make layers of remaining lentils, 1 whole meal kebab bread and then remaining spinach layer.

     Optional: top with grated cheddar cheese.

Bake 30 minutes at 350 degrees

Baked Chimichangas

2 Tbl vegetable oil
1 yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 can black beans, drained and rinsed
1 can pinto beans, undrained
1 can diced tomatoes with chilies, undrained
1 can mild chilies, undrained
cumin-to taste
chili powder-to taste
1 cup cooked instant brown rice
1 can vegetarian refried beans

In a large saucepan, sauté garlic and onion in 1 tablespoon oil over medium heat until onion is translucent.  (Reserve rest of oil for later use.)  Add bell pepper, stirring constantly.  Add beans, tomatoes, chilies, and spices.  Turn heat down to low and let simmer for 15 minutes uncovered.

Pre-heat oven to 450 degrees.

Spread thin layer of refried beans on to each tortilla.  Top with rice and bean mixture.  Fold each side of tortilla towards each other and roll to form a closed burrito.  Brush each burrito lightly with remaining oil.

Place burritos on nonstick or lightly greased cookie sheet.

Bake for 20-25 minutes or until golden brown.