260675 quesadillas beans soy cheese guacamole and salsa vegan Recipes

carrot cake, unbleached all-purpose flour (12 1/2 oz), baking powder, baking soda, ground cinnamon, ground black pepper, ground cardamom, table salt, carrots (6 to 7 ), peeled, granulated sugar (10 1/2 oz), light brown sugar packed, eggs, vegetable oil or safflower, or canola oil, cream cheese frosting, vanilla beans, cream cheese , softened but still cool, unsalted butter softened , but still cool, sour cream, vanilla extract, sugar (4 1/2 oz

bean with bacon soup, cheez whiz, sour cream, green onion, diced, hot sauce

masa harina (mexican corn flour), warm water, salt, canola oil, white onion, thinly sliced, garlic cloves, finely chopped, dried oregano, poblano chiles , roasted, peeled, seeded, then cut lengthwise into 12 strips each, sea salt, monterey jack cheese, shredded (i used 1/2 lb. mexican cheese blend), canola oil (for deep frying), guacamole , and salsa for garnishes when serving

refried beans, monterey jack cheese, shredded, corn (canned or frozen ), salsa, flour tortillas (i use whole wheat), sour cream, salsa, avocado, diced tomato

tortillas, refried beans, cheese, shredded, green leaf lettuce, shredded, salsa, prepared, avocado, peeled, pitted, & diced, fat free sour cream, cilantro, fresh, chopped

cornmeal, kidney beans, pinto beans, corn , no salt, salsa, diced tomatoes, onion, garlic, ground cumin, cilantro, chili powder, cayenne pepper

corn tortillas, ranch style beans or 2 (15 oz) cans chili beans (ranch style is a brand. if not available in your area, use any brand of chili beans), shredded cheddar cheese or 3 -4 cups monterey jack and cheddar cheese blend, onion, diced (optional), sour cream, jalapeno, guacamole, lettuce, tomato

vegetarian ground beef (i use morningstar crumbles), onion, chopped (1/2 cup), red enchilada sauce (if you are vegan, either make your own, or purchase a vegan brand), frozen corn, thawed, drained, chopped green chilies, drained, pinto beans, drained (may sub black beans), ground cumin, chili powder, flour tortillas for burritos (from 11 oz package), shredded soy cheese (optional)

vegetable oil (sunflower oil best), red bell pepper, seeded and diced, garlic cloves, crushed, potatoes, diced or 7 small potatoes, a zucchini, diced, all-purpose flour, oat cream, vegan vegetable stock, broccoli floret, canned corn, drained, smoked soy cheese or 3/4 cup vegan cheddar cheese, salt, pepper, fresh cilantro (to garnish )

olive oil , plus a little more for the tortillas, button mushroom, cleaned and sliced (about 4 cups), jalapeno, stemmed,seeded and thinly sliced, chopped fresh cilantro leaves, salt, flour tortillas, monterey jack cheese or 8 oz mild cheddar cheese, shredded, salsa

tortilla, butter, mozzarella cheese, spinach, cheddar cheese, mushroom, salsa, sour cream

granulated sugar, eggs, unsalted butter, melted, pure vanilla extract, all-purpose flour, ground cinnamon, baking soda, baking powder, salt, apples, cored, peeled, and chopped (recommended : 2 granny smith and 2 fuji), vanilla bean cream cheese frosting , recipe follows, caramel syrup, for garnish, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., unsalted butter, room temperature, cream cheese, room temperature, vanilla bean paste, powdered sugar (about 2 lb), salt

refried beans, shredded monterey jack cheese, salsa, taco seasoning mix, yellow rice mix, cooked (optional), flour tortillas, vegetable oil, shredded lettuce, toppings: salsa , easy guacamole, sour cream

brown rice rotini pasta (i like lundberg s pasta, their penne and macaroni work well too), vegan soy cheddar cheese (i prefer vegan gourmet, it melts well in this recipe), zucchini, grape tomatoes (you can use a red slicer but i hate tomato guts , the skins work better with this recipe anyways), yellow onion, olive oil, water

soy yogurt, vegan sugar, pumpkin puree, canola oil, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, tofutti better-than-cream-cheese, non-hydrogenated vegan margarine, vegetable shortening, vanilla, powdered sugar

vegan butter, nutritional yeast, soy milk, macaroni, water, vegan cheddar cheese, black pepper, bread crumbs, pureed butternut squash

olive oil, chopped asparagus, chopped baby bella mushrooms, chopped sweet onion, chardonnay, salt and freshly ground black pepper, tomatillos, serrano chiles, whole clove garlic, corn tortillas, grated monterey jack cheese, goat cheese, chopped fresh cilantro

olive oil divided, mushrooms sliced, onion chopped, dried oregano, garlic minced, chili powder, cumin, poblano chile chopped, corn, black beans rinsed and drained, salsa verde, fresh lime juice, hot sauce, salt, leaves of lettuce, cilantro chopped, limes wedges