Combine all ingredients in a large bowl. Refrigerate for 1 hour to let flavors combine.

Makes 8 Servings (each serving is about 1 cup)

4 slices bacon, chopped
1 onion, chopped
1 c celery, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 14oz cans kidney beans, drained
1 lb chorizo sausage, sliced
2+ cups of your favorite rice, cooked
2 Tbsp fresh parsley, chopped

Cook the bacon in a medium frypan with the onion, celery, green pepper, and garlic until the bacon is cooked well and the veggies are soft. Transfer to a sauce pot and add the beans and chorizo. Cover and simmer for 20-30 minutes.

Ladle the mixture over cooked rice and sprinkle with parsley.

4 cups fresh green beans, cleaned and trimmed
2 Tbsp butter or margarine
1/2 cup vegetable broth
1 tsp oregano
1/2 cup raw almonds

In a large pot melt the butter over medium heat. Add the green beans and cook, stirring frequently, for ten minutes.

Add the broth and oregano to the pot and lower the heat. Simmer, covered, for ten minutes.

While the beans are simmering, roughly chop the almonds and toast in a dry skillet over high heat.

Stir the almonds into the bean mixture, serve hot.

1 thin, 12-14 inch prepared pizza crust
One 8-oz jar taco sauce or picante sauce
One 15-oz can refried beans
1 cup shredded cheddar cheese
1/4 to 1/2 small head lettuce, shredded
2 tomatoes, chopped
1 cup shredded mexican-style cheese

If starting from pizza dough, preheat oven to 425 degrees. Bake crust until light brown, about seven minutes; cool while continuing with recipe. Reduce oven temperature to 375 degrees. If using a pre-cooked pizza preheat the oven to 375 degrees and proceed with recipe.

In a medium saucepan over medium heat, combine taco sauce and refried beans. Mix well; cook until warm, well-blended, and easy to spread, about 2 minutes. Remove from heat; spread over pizza crust.

Sprinkle cheddar cheese over bean mixture. Bake until cheese melts, about 2 minutes. Remove from oven; top with lettuce, tomatoes, and flavored cheese. Serve immediately.

Nutritional Information per Serving:
272 calories, 13g protein, 10g fat, 30g carbs, 29mg cholesterol, 763mg sodium, 5g fiber

Six large flour or whole wheat tortillas
1 Tbsp garlic flavored oil
1 cup chopped zucchini
1/2 cup frozen corn kernels
1/4 cup chopped onion
2 Tbsp chopped roasted jalapeno peppers
One 15-oz can solid pack pumpkin
One 15-oz can navy beans, rinsed and drained
1/4 cup water
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano leaves
Shredded lettuce, chopped tomato, and sour cream for toppings

Preheat oven to 300 degrees. Wrap tortillas in aluminum foil and place in oven to warm while preparing filling.

While tortillas are warming, heat oil in large skillet over medium heat. Add zucchini, corn, onion, and peppers; cook, stirring, until vegetables are tender-crisp, about 4 minutes.

Stir in remaining ingredients (except tortillas and toppings). Cook, stirring occasionally, until heated through, about 4 minutes.

Spoon about 1/2 cup pumpkin mixture across center of one tortilla. Roll up tortilla, folding in sides to enclose filling. Repeat with remaining pumpkin mixture and tortillas. Serve with toppings.

Nutritional Information Per Serving:
274 calories, 11g protein, 7g fat, 45g carbohydrates, 0 cholesterol, 579mg sodium, 8g fiber

One 15-oz can great northern beans, rinsed and drained
1 cup plain bread crumbs
1/4 cup finely chopped onion
1 egg, slightly beaten
3 Tbsp skim milk
1 clove garlic, minced
1 tsp Jamaican jerk seasoning (or cajun seasoning)
1/4 tsp salt
Nonstick cooking spray
4 hamburger buns

In a medium mixing bowl, mash bean with a fork until smooth. Stir in remaining ingredients (except buns or bread); mix well.

Shape mixture into four patties, about 4 inches in diameter. Spray a nonstick frypan with cooking spray. Heat skillet over medium heat. Cook patties in skillet until browned, turning once, about eight minutes. Serve on buns with your favorite toppings.

Nutritional Information Per Serving: 332 calories, 17g protein, 5g fat, 53g carbs, 53mg cholesterol, 107mg sodium, 13g fiber

1 pk Stovetop cornbread stuffing
1 Onion, finely chopped
1 Green pepper, chopped
1 Tomato, chopped
1 cn Kidney beans, drained
1 cn Corn, drained
1/2 c Chili sauce
2 T Taco sauce
1 c Monterey jack cheese

Cook stovetop as directions instruct, set aside. Fry onion, pepper in oil.
Ass rest of ingredients, except cheese.
Preheat oven to 375 degrees.
Press stuffing into bottom of casserole dish.
Top with the pan ingredients.
Bake fifteen minutes, top with cheese and bake five more minutes.

1 cn Kidney beans
2 c Corn, cooked
1 Tomato, chopped
1/4 c Green onion
1 Halapeno pepper, minced
1/4 c Chili sauce
3 T Oil
2 T Apple cider vinegar
1 t Chili powder
1/2 t Cumin
1/4 t Salt
1/8 t Pepper
Lettuce

Combine first five ingredients. Whisk chili sauce and rest of ingredients.
Pour over bean mixture and stir. Serve over lettuce leaves.

1 Onion, chopped
2 Potatoes, cubed
2 Carrots, thinly sliced
1 Celery stalk, thinly sliced
14 oz Cooked pinto beans
28 oz Fat-free beef broth
2 Garlic cloves, chopped
1/2 t Cumin seed
1/4 t Black pepper
1 t Mesquite smoke flavouring
1 T White wine vinegar
1/4 lb Chopped smoked sausage

Combine onions, potatoes, carrots, celery, beans, sausage, and broth in a
slow cooker. Stir in the cumin, pepper, smoke flavouring, and vinegar.
Cover and cook on high until the vegetables are tender; 3 1/2 – 5 hours.