3 tossed vegetarian Recipes

vegetable oil, onion, chopped, garlic cloves, minced, ground cumin, chili powder, black beans or 2 (15 1/2 oz) cans pinto beans, drained and rinsed, salsa (medium or hot ), salt, hot sauce, shredded cheddar cheese, taco shells, heated, salsa, diced zucchini, shredded lettuce, cilantro leaf, diced avocado , tossed with a, lime, grated cheddar cheese, sliced green onion, diced green bell peppers or red bell peppers or yellow bell pepper, lime wedge

baby eggplants, cut into 1/2-inch dice and tossed with lemon juice to prevent oxidation, zucchini, peeled and cut into 1/2-inch dice, garlic cloves, lightly crushed with the side of a knife blade and minced, red onion, minced, olive oil, salt and freshly ground black pepper, grapeseed oil, shallot, minced, orange juice, balsamic vinegar, mango, peeled , sliced away from the pit and cut into 1/4-inch dice, minced fresh parsley leaves, salt, ground black pepper, cornstarch made into a slurry with 1 tsp water, garbanzo beans, drained, garlic cloves, lightly crushed with the side of a knife blade and quartered, crushed red pepper, lemon, juiced, tahini, olive oil , preferably extra-virgin, grapeseed oil, cubes hard and firm tofu, sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20 for thickness number 4), melted butter, eggs, lightly beaten , for egg wash, sugar, ground cinnamon