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.

1/2 cup salsa
2 Tbsp. mayonaise
1/2 tsp. chili powder
8 flour tortillas (7 inch)
3 cooked boneless skinless chicken breasts (3/4 lb./375 g), sliced
1 cup shredded cheese

Combine salsa, dressing and chili powder. Spread evenly onto bottom halves of tortillas. Top with chicken and cheese.

Fold tortillas in half to enclose filling.

Fry in skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into three wedges to serve.

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

1 c Yellow corn meal
1 c All-purpose flour
2 T Sugar
1 T Baking powder
1 t Ground Cumin
1/2 t Chili Powder
1/2 t Garlic Powder
1/2 t Salt
1/4 c Canned chopped green chiles
1 c Milk
1/4 c Butter, melted
1 Egg
Chili Powder

Preheat oven to 425°F. Lightly grease an 8-inch square pan.

Combine first 8 ingredients in a large bowl; add chiles. Add milk, butter and egg; stir just until the dry ingredients are moistened.

Pour into pan; sprinkle with additional chili powder. Bake 20 minutes or until a toothpick inserted in the center comes out clean.

Calories: 109, Fat: 5 g, Cholesterol: 29 mg, Sodium: 262 mg, Carbohydrates: 13 g, Fiber: 1 g, Protein: 3 g

Preheat oven to 400 degrees. Melt margarine in oven in 8″ square pan. Remove pan from oven. In blender or food processor, mix eggs, baking powder, chilies, cottage cheese
and flour; process until well blended. Add cheese and continue blending until smooth.

Pour into pan with melted margarine and bake at 400 degrees for 15 minutes, then turn oven down to 350 degrees and bake for 30-35 minutes longer. Cut into squares to serve.

Can be prepared ahead and frozen, then reheated in microwave before serving. To freeze: Cut up and freeze, separated, on cookie sheets, then put into plastic bags in freezer)

Pit avacados and scoop out the green stuff. Mash in a bowl. Add the juice of half a lemon, tomato, shallot, garlic, salt (add more to taste), and tabasco sauce. Serve with tortilla chips. Note: This is best eaten quickly as it the avacado will discolor over time. I’ve never had it last long enough to discolor.

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.