Veggie Burritos

2 cups pre-cooked (or leftover) rice
juice from 2 limes
2 tbsp fresh cilantro, chopped
½ onion, diced
3-4 cloves garlic, minced
2 tbsp vegetable oil
1 (1 oz) can black beans
1 tomato, diced
1 tbsp chili powder
1 tbsp hot sauce
4-6 flour tortillas

1. In a large bowl, toss together the cilantro and rice and drizzle with lime juice. Heat in the microwave for 30 sec, or on the stove until just hot.
2. In a large skillet, sauté the onion and garlic in oil for 2-3 min, or until the onion is softened.
3. Reduce heat to medium-low and add black beans and all remaining ingredients (except tortillas and rice mixture). Stir to combine and cook for around 5 min, or until heated through.
4. Spoon rice and bean mixture onto flour tortillas and add toppings of choice.

Try toppings like shredded queso, salsa, sliced avocado, black olives, or sour cream.

Sweet Potato & Spinach Quesadillas

2 medium sweet potatoes
1 cup red wine vinegar
½ cup sugar
4 black peppercorns
1 large red onion, sliced
¼ tsp salt
¼ tsp ground black pepper
8 (6″) flour tortillas
5 cups fresh spinach leaves
1 cup Mozzarella cheese
4 tsp olive oil

1. Microwave potatoes on high until tender (about 15 min, but check regularly).
2. Meanwhile, in a medium saucepan, combine vinegar, sugar, and peppercorns and bring to a boil. Stir until sugar is dissolved. Place onion slices in a bowl, pour hot vinegar mixture over onion and let stand for about 10 minutes.
3. Split cooked potatoes open, remove flesh, and transfer to a bowl. Use a fork to mash the potatoes with salt and pepper, then divide between four tortillas. Top each with 1 heaping cup of spinach, ¼ cup cheese, and another tortilla.
4. Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Transfer 1 quesadilla to skillet, cook 3 min per side until crisp and browned, then transfer to a serving plate. Repeat with remaining oil and quesadillas.
5. Cut quesadillas into quarters and serve with pickled onion slices.

Easy Cole Slaw

1/3 cup white vinegar
1 tsp Dijon mustard
2 tbsp sugar
3 tbsp vegetable oil
1 tsp celery seeds
¼ tsp ground black pepper
½ medium cabbage, chopped
½ large red onion, chopped
1 medium green bell pepper, chopped
½ medium red bell pepper, chopped
1 medium cucumber, chopped
1 tomato, chopped
4 green onions, chopped

1. In a small saucepan, combine vinegar, sugar, oil, and celery seeds. Stir to combine and then bring to a boil, then remove pan from heat.
2. Combine all the chopped vegetables in a large bowl and toss with the hot dressing mixture.
3. Chill thoroughly before serving, and then toss again.

Pair cole slaw with ham, hot dogs, sausages, or burgers.

Baked Spinach Fritters

12 cups fresh spinach leaves
¾ cup melted butter
1 small onion, finely chopped
4 eggs
½ cup grated Parmesan cheese
½ tsp garlic salt
¼ tsp ground black pepper
2 cups seasoned bread crumbs

1. Heat a large pan on high heat, and sauté spinach just until it is fully wilted.
2. After cooked spinach has cooled, add all ingredients to a large bowl and mix until fully combined.
3. Roll pinches of the mixture into 2″ balls.
4. Place fritters on an ungreased cookie sheet and chill in the refrigerator for 2 hours, until set.
5. Bake fritters at 350º for 20 min.

Serve hot, as a snack or appetizer or with pasta as a substitute for meatballs.