When you’re in the mood for a vegetarian burrito, but you want way more vegetables than what fits into a rolled-up tortilla, this open-face, stuffed skillet veggie burrito tart is the answer. And it’s a truly delicious one at that!| Jackie Newgent
These plant-based baby bella, poblano, and corn tacos feature sautéed baby bella mushrooms to create plenty of meatiness … no meat required!| Jackie Newgent
Meet my quick-fix Mexican caramelized rice and veggie skillet! It's kind of like veggie-loaded fried rice, but with a Mexican instead of Asian-style twist.| Jackie Newgent
I’m a huge fan of bean, rice, and guac burritos! But I’m also a lover of Lebanese food. So, voila … cripsy lebanese veggie burrito it is. So good!| Jackie Newgent
When busy (which is like all the time these days!), I’ve got several super-easy go-to recipes that I like to whip up. Busy Bean & Tortilla Soup is one of those. Everything is done in one step … no sautéing anything in advance.| Jackie Newgent
There's something irresistibly cozy about a sizzling skillet of enchilada goodness, and this 100% plant-based version brings all the comfort. The mix of earthy mushrooms, caramelized zucchini, and hearty black beans in this black bean, mushroom and zucchini enchilada skillet forms a textural harmony that's full of nutritional goodness and deliciousness.| Jackie Newgent
