Type what you have

Ingredients

• ✓ vegetarian refried bean
• sour cream
• taco seasoning mix
• salsa
• iceberg lettuce
• tomato
• onion
• black olive
• cheddar cheese

Instructions

1. 1 Spread refried beans over the bottom of a 9x13-inch glass baking dish.
2. 2 Mix sour cream and taco seasoning together until combined; spread mixture over beans. Top with a layer of salsa, followed by lettuce, tomatoes, onions, and olives. Sprinkle Cheddar over top.

By Cindy Carnes

Ingredients

• ✓ vegetarian refried bean
• vegetable oil
• onion
• ground beef
• taco seasoning mix
• garlic
• water
• flour tortilla
• butter
• chili powder
• sour cream
• salsa
• black bean
• cheddar cheese
• green onion
• cilantro

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until softened and slightly browned, 5 to 10 minutes. Add ground beef, taco seasoning, and garlic. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in water and simmer until beef mixture has thickened, about 10 minutes. Remove from heat and cool slightly.
3. 3 Arrange the cut tortillas on a shallow baking sheet.
4. 4 Toast tortilla in the preheated oven until stiff enough to stand up as 'tombstones' in the dip, about 5 minutes per side. Brush toasted tortilla with melted butter and sprinkle with chili powder. Tap off any excess powder.
5. 5 Spread refried beans into the bottom of a 9x13-inch baking dish. Mix sour cream and salsa together in a small bowl; spread over refried beans. Sprinkle ground beef mixture atop salsa-sour cream layer. Top with a black bean layer; spread Cheddar cheese into a layer. Add green onions and cilantro as the top 'grass' layer. Arrange tortilla 'tombstones' in the 'grass'.

By mis

Ingredients

• ✓ vegetarian refried bean
• ground turkey
• onion
• green bell pepper
• vegetarian baked beans
• coconut oil
• salsa
• taco seasoning mix
• ranch dressing
• soy sauce
• liquid smoke
• cheddar cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
2. 2 Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
3. 3 Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

By Anna Schultz

Ingredients

• ✓ vegetarian refried bean
• impossible burger
• mexican cheese blend
• salsa
• chili powder
• cumin
• oregano
• flour tortilla
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
3. 3 Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
4. 4 Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
5. 5 Fold tortilla sides up over filling and roll up like burritos.
6. 6 Place chimichangas on a foil-lined baking sheet and brush with oil.
7. 7 Bake until golden and crisp, about 20 minutes.

By sanzoe

Ingredients

• ✓ vegetarian refried bean
• tomato
• white rice
• tomato
• green chile
• seitan
• mozzarella-style vegan cheese
• corn tortilla
• green enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
3. 3 Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

By Erica Anderson

Ingredients

• ✓ vegetarian refried bean
• cooking spray
• yellow squash
• onion
• whole wheat tortilla
• black bean
• cottage cheese
• mozzarella cheese
• cheddar cheese
• salsa

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
2. 2 Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
3. 3 Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
4. 4 Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

By carpenters710

Ingredients

• ✓ vegetarian refried bean
• cooking spray
• zucchini
• yellow squash
• onion
• garlic
• whole wheat tortilla
• cheddar cheese
• vegetable oil
• salsa

Instructions

1. 1 Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
2. 2 Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
3. 3 Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

By maggiecain

Ingredients

• ✓ vegetarian refried bean
• white rice
• water
• soy burger crumbles
• tomato
• chili powder
• cumin
• taco seasoning mix
• flour tortilla
• jalapeno pepper
• salsa
• cheddar cheese

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Place soy crumbles, tomatoes, reserved tomato juice, chili powder, cumin, and taco seasoning in a medium frying pan over medium high heat. Cook and stir, breaking up tomatoes, for 10 minutes.
4. 4 Lay 1 flour tortilla in a lightly greased 8x8 inch baking dish. Layer with one half of the beans, jalapeno slices, rice, salsa, soy mixture, and 1 cup Cheddar cheese. Repeat layers with remaining ingredients, beginning with the flour tortilla, and top with remaining 1 1/2 cups Cheddar cheese.
5. 5 Bake in the preheated oven for 15 minutes, or until heated through and cheese is melted. Serve immediately.

By BONF

Ingredients

• ✓ vegetarian refried bean
• corn taco shell
• canola oil
• onion
• garlic
• rotisserie chicken
• tomato sauce
• salsa
• taco seasoning
• lettuce
• mexican cheese blend
• green bell pepper
• red bell pepper
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
2. 2 Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
3. 3 Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
4. 4 Warm taco shells in the preheated oven for 3 to 5 minutes.
5. 5 Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

By aprilcreative